Hi, today I am sharing and Easy Scones Recipe which is by Mary Berry. It works really well, it’s really easy and I think everyone needs a good scones recipe.
This dough is quite wet and sticky, so make sure that you have some flour under the dough when you are cutting the scones otherwise you may find that the dough stick to the cutter and to the table, you may also find that you want to twist the cutter but you really want to cut each scone by cutting straight down and then lifting it straight up again.
After reading through quite a few recipes, this one seemed the best basic recipe, the method is easy and they taste great too. They were getting polished off as soon as they came out the oven 🙂
I also loved how Mary Berry did the gaze, as you need such a small instead of using (and often wasting another egg) she just put some aside from the egg mixture that was going to be incorporated into the dough.
I must say that this book of Mary Berry’s – Baking Bible is great and I have now done quite a few of the recipes from it and they all work out great. I don’t have any of her other book, do you and if so what do you think of them? I quite curious 🙂
I have not given you exact number of scone but rather a rough number based on the cutter I used. The cutter I used was just under 6cm and I go 23 scones, you may also find that when you are cutting the dough that it may not be perfectly even and this too could make a difference in the numbers. I personally think that scones should not be perfect and should be on the more rustic side, so just have fun and enjoy.
Have a great weekend xx
(Recipe from Mary Berry’s Baking Bible)
Easy Scones Recipe
- 450 g self-raising flour
- 2 rounded teaspoons baking powder
- 75 g softened butter
- 50 g caster sugar
- 2 large eggs
- about 225ml milk
- Preheat the oven to 200°C and place baking paper on your baking tray.
- Place the flour and baking powder in a large bowl. Add the butter and rub with your fingers until the mixture resembles breadcrumbs. Mix through the sugar.
- Beat 2 eggs in a measuring jug then add the milk to the jug until you have a reading of 300ml and mix. Place 2 tablespoons of this mixture in a separate bowl to use later for glazing the scones. Add the egg mixture gradually to the dry ingredients, stirring until you have a soft dough.
- Place the dough on a lightly floured work surface and flatten it out with your hands until you have a thickness of 1 - 2 cm. Using a fluted cutter (about 5 - 6 cm) cut out the scones in one movement by pushing the cutter straight down into the dough and then lifting it straight out again. Gather the remaining dough together, lightly knead and re-roll the dough and cut more scones, repeat again if needed.
- Place the scones on the prepared baking tray and brush the tops with the reserved egg mixture.
- Bake for 10 - 15 minutes or until golden brown. Remove from the oven and place on a cooling rack and cover them with a tea towel to keep them moist.
- Serve with your desired topping, may it be - jam, cream and strawberries, clotted cream and jam or whatever you wish.