Sunday, 11 November 2012

Perfect scones

Hold the front page, I've just found the perfect scone recipe! Not much of a surprise that it comes from Mary Berry, Britain's baking supremo. These are the lightest I have ever made, and were delicious warm with double cream, lemon curd and the remains of some home-made strawberry jam.

A scone cut in half and topped with jam and cream
Perfect scone

Perfect scones

Makes 8-10:

450g self raising flour
2 rounded teaspoons baking powder
75g butter
50g caster sugar
2 large eggs
225ml milk

Pre-heat oven to 220/gas7. Put the flour and butter into a food processor and whizz until it looks like fine breadcrumbs. Add the sugar and whizz for a couple more seconds. Break the eggs into a measuring jug, beat them and add milk to make up to 300ml. Reserve about 2 tablespoons, but add the rest gradually to the dry mixture with the motor running slowly. Soon you will have a soft dough which should be rolled out to about 2cm thick and cut with a 5cm diameter fluted round cutter. Brush the tops with the egg-milk mixture and bake for 10-15 minutes until well risen and golden. Cool on a wire rack, covered with a clean tea-towel to keep them moist (her word, not mine). Eat asap.


  1. I just ballsed-up a batch of scones (the pain of living in Switzerland and not being able to get my hands on self-raising flour), so I'm trying this recipe. And doubling the baking powder..... Wish me luck!

    1. How did they turn out? I heard something about baking at high altitude recently, and how you should up the egg content. I've never made scones with egg before, so this was a revelation.