Mary Berry’s scone recipe is a simple and quick way to make the best scones – and the secret to it lies in ingredients.
If you’re on the hunt for a foolproof scone recipe that guarantees success every time, look no further.
Mary Berry’s signature scone recipe yields 10 scrumptious scones, ready to be devoured with loved ones in just over 20 minutes.
With a prep time of around 15 minutes and a mere 10-minute bake, you can whip up fresh, warm scones at a moment’s notice.
The culinary queen and Great British Bake Off legend shares on her website that the secret to a sublime scone is maintaining a moist mix and minimal dough handling.
By adhering to these pro pointers, found in Mary Berry’s cookbook Fast Cakes, you’ll be churning out light, airy scones in no time flat, reports the Express.
Mary Berry’s scone recipe
Ingredients
- 225g self-raising flour
- One tsp baking powder
- 50g butter
- 25g caster sugar
- One large egg
- Milk
Method
Preheat your oven to 220C (200C fan)/gas mark seven and lightly grease a baking tray.
In a bowl, combine the flour and baking powder. Cut in the butter until the mixture resembles fine crumbs, then stir in the sugar.
In a measuring jug, crack an egg and lightly beat it. Add milk to make a total of 125ml.
Blend most of this egg and milk concoction into the flour mix, setting aside one tablespoon for glazing. Stir until you have a soft dough.
Transfer the dough to a lightly floured surface, knead gently, and roll out to a thickness of 1.25cm (half an inch). Use an eight cm (three inch) fluted cutter to cut out 10 scones.
Arrange the scones on the ready baking tray, ensuring they’re well spaced.
Gently glaze the tops with the leftover eggy milk mix and pop them in the preheated oven for roughly 10 minutes, or until they’ve turned a lovely light golden hue.
Once baked, lift the scones off the tray and allow them to cool down on a wire rack.