Last Sunday afternoon I had a hankering for something sweet and home-baked so I turned to Mary Berry’s Baking Bible for her recommendations on how to bake scones. Scones are the perfect bake for an early autumn afternoon as they fill the house with a gorgeous home-baked smell and can be made in just under an hour. Although these scones were delicious they didn’t rise as much as I had hoped, the glaze however worked perfectly.
Some rather flat scones…
Very Best Scones
- 450g self-raising flour
- 2 rounded tsp baking powder
- 75g softened butter
- 50g caster sugar
- 2 large eggs
- 225ml milk
Pre-heat the oven to 200C. Lightly grease 2 baking trays.
Measure the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the eggs together and make up to a generous 300ml with the milk, then put about 2 tbsp of the mixture aside in a cup for glazing the scones later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. The scone mixture should be on the wet side sticking to your fingers, as the scones will rise better.
Turn the dough on to a lightly floured surface and flatten it out with your hand or a rolling pin to a thickness of 1-2cm. Use a 5cm fluted utter to stamp out the scones by pushing the cutter straight down into the dough then lifting it straight out. This will ensure that the scones rise evenly and keep their shape. Gently push the remaining dough together, knead lightly then re-roll and cut more scones.
Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg mixture to glaze. bake for 10-15 minutes, until well risen and golden. Transfer to a wire rack and leave to cool, covered with a clean tea towel to keep the moist.