Simple and traditional jam and cream scones a la Mary Berry. I’d been craving these since watching the great British bake off episode where they had to make scones alongside some other treats. Mary’s recipe seems to be a little different to other scones recipes in that she incorporates some egg into the pastry. Scones can be made with or without egg – but I think the addition of egg makes the scones fluffier and less dry. Essentially it’s a little more cake-y than biscuit-y, which is how I prefer it.
Tips for excellent scones include:
1) Handle the pastry as little as possible – this is most important!
2) When pulling out the pastry cutter do not twist it as this results in an uneven rise.
3) Make sure they are completely cool before adding jam and cream.
4) When glazing the tops of the scones, ensure that the egg/milk wash does not drip down the sides as apparently this can affect the rise.
Using the above tips and following the recipe exactly will result in light and fluffy scones.
The best thing about scones is that they are SO quick and easy to make!
- 250g self raising flour
- 1tsp baking powder
- 40g butter, softened
- 25g caster sugar
- 1 large egg
- about 100ml milk
For the filling:
- some strawberry/raspberry jam
- double cream – whipped (or clotted cream!)
1) Mix flour with baking powder. Rub in the butter til it resembles bread crumbs. Mix in the caster sugar.
2) Beat the egg in a measuring jug. Make up to 100ml with milk. Set aside a tablespoon for glazing the scones later.
3) Pour the egg and milk mixture into the dry ingredients. Stir til you have a soft and sticky dough.
4) Turn out on to a floured surface and pat out til it is about 2cm thick. Cut into rounds using a fluted cutter. I managed to make 12 scones but they were all small and dainty. Use the leftover trimmings to cut out more.
5) Place scones on greased baking tray, leaving a little space between them. Brush with the leftover egg and milk mixture.
6) Bake for 8-10 minutes in a fan oven preheated to 200C (or 220C if using an oven without fan). They should rise lots, have a golden brown colour on top and have a distinctive crack in the side – which is where you will cut it in half.
7) Once cool, slice the scones in half, spread jam then pipe on whipped cream. Sandwich together and voila!
Happy scone baking.
P.s. hope you all had excellent Halloweens.
I couldn’t dress up unfortunately, as I went to see a concert in London. I also went to a cat cafe in London where you could eat scones in the company of cats – yes cats roaming the cafe! It’s called Lady Dinah’s Cat Emporium and was a cat-tastic experience.
Here’s a photo of one of the many lovely cats;
In fact, it was a pretty cat filled weekend as after we’d got the train back to Leeds we were followed home for 15 minutes by this little white cat:
She chilled out at our house whilst we worried she was lost/scared by the fireworks. But turns out following people home is a common hobby of hers! Cheeky cat!