Scon or Scoan? Mary Berry's Best Scone Recipe.

January 15, 2015

Scon or scoan? That age old debate like which order to top them with. Jam or cream first? I'd go with saying scoans dahhling and I actually only like jam on mine, maybe just a tiny bit of cream. I think the order you top them with comes from if you're from Devon or Cornwall? Anyway, whatever your preferences I thought I'd blog a recipe for one of my favourite bakes today after going through some photos from last year. They're so easy, the kind of thing you can make, clear up from and dash to the village for jam and clotted cream all within an hour of finding out you have last minute guests arriving. Everybody loves fresh scones, so quintessentially English. Perfect for afternoon teas in the summer in the garden or just with your Grandma in the kitchen. This recipe is from the queen of baking herself, Mary Berry.

Makes 8-10, I doubled this for a large gathering last year.

450g Self-raising flour
2 rounded teaspoons baking powder
75g butter
50g caster sugar
2 large eggs
225ml milk
75g sultanas/raisins {optional but you may want to reduce the caster sugar by 20g if using them}

{To serve:}
Raspberry Jam, I like Bonne Mamam or St Dalfour
Clotted cream or whipped double cream.

- Preheat the oven to 220c/gas 7. Lightly grease two baking sheets.

- Put the flour and baking powder into a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

- Stir in the sugar.

- Beat the eggs together and make up to 300ml with the milk and then put 2tbsp aside for later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. If using fruit, add this in now. {Mary says it is better to have a mix that is on the wetter side, sticking to your fingers and the scones will rise better}

- Turn the dough out on to a lightly floured work surface and flatten it to a thickness of just under an inch/2.5cm. Make sure you do this or your scones won't be very big at all. And everybody likes big scones.

- Use a 5cm fluted cutter to stamp out the scones by pushing straight down into the dough, as opposed to twisting it and then lifting straight out to ensure they rise evenly. Gently pat down the remaining dough together, knead lightly, reroll and cut out more.

- Arrange on the prepared baking sheets and brush the tops with the reserved beaten egg mix to glaze. Bake for ten to fifteen minutes until well risen and golden then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.

Serve as fresh as possible et voila, you're ready for afternoon tea.

I don't blog many recipes on here, think I'll do a few more this year if you like them? A mixture of super healthy and super indulgent of course.

R <3 xx

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