Scones are a quintessentially British dish, served up at tea times and summer events for decades now.
For most people, they conjure up images of a sunny picnic in the park, fun days out at Wimbledon, or even long, laidback afternoon teas. The rest among us will simply enjoy them as a delicious treat on a weekend, or after a busy day at work! And usually, our hectic lives will be our scones are store-bought, which are (lets face it) never as good as homemade.
And if you’ve never tried making your own scones, this recipe will convert you from going shop-bought ever again! Both simple and delicious, this Mary Berry Scones recipe, made with fruit, is a staple treat you’ll return to time and time again. Because who better to give you the very best baking recipes than the legendary Mary Berry herself?
With just seven ingredients, the Mary Berry scones recipe couldn’t be more easy to make. Plus, most of them will be things you likely already have in your storecupboard!
What do I need for the Mary Berry scones recipe?
To make these, you’ll need a 6cm cutter, and we advise a plain one as opposed to a fluted one, for an easier baking experience. You’ll also need to make sure you have an egg wash brush, to apply to the scones before baking. Other than that, you’ll likely have all the tools you need to whip up these delicious Mary Berry Scones.
Just like any scones, this scones recipe with tangy bits of raisins are best served with lashings of jam and cream. If you want to make your own jam, try our tasty Afternoon Tea Berry Jam recipe, or a slightly different, but equally gorgeous, Gooseberry and Elderflower Jam.
Taken from Mary Berry’s Cookery Course, published by DK, £17.99 (paperback edition)
Ingredients
- 75g butter, chilled and cut into cubes, plus extra for greasing
- 350g self-raising flour, plus extra for dusting
- 1½tsp baking powder
- 30g caster sugar
- 75g sultanas
- about 150ml milk
- 2 large eggs, beaten
Method
Heat the oven to 220C, 200C fan, gas 7. Lightly grease a large baking sheet.
Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible. Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar, sultanas, milk and egg.
Pour 100ml of the milk and all but 2 tablespoons of the beaten egg into the flour mixture. Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm deep.
Cut out as many rounds as possible from the first rolling with a 6cm cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.
