I always have great reviews on my scones! I am very lucky to have been taught this recipe from a friend, who has tried this merry berry recipe many times, but had a few tips to make the recipe slightly easier to understand.

Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray
Put the 450g of flour, 2 tablespoon of baking powder and 50g of caster sugar in a large bowl. Add the room-temperature butter thats cut into small cubes, and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml
Slowly add the eggy milk mixture to the flour a little bit at a time, stopping in-between to combine the mixture with your hands. The mixture will slowly start to stick together. You may not need all of the eggy milk, keep the remainder for later.
Turn out onto a lightly floured work surface, knead lightly. Roll out the mixture to about 2cm in thickness
Cut into as many rounds as possible with a 5cm cutter (use the non fluted side to cut with) and place them on the prepared baking tray. Brush the tops of the scones with the leftover eggy milk mixture.
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool.Check they are cooked by turning them upside down and flicking the bottom of the scone, this should sound a little like a drum.
To serve, cut the scones and serve with strawberry jam and clotted cream and of course a lovely pot of tea!
Original recipe from: https://www.bbc.co.uk/food/recipes/tea_time_scones_77839
Hope you enjoy the recipe,
Enjoy
Sarah
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