The secret to good scones is not to handle them too
much before baking, and to make the mixture on the
wet, sticky side.
Preheat the oven to 220°C/425°F/gas mark 7.
Lightly grease two baking-sheets.
Put the flour and baking powder into a bowl. Add
the butter and rub it in until the mixture
resembles fine breadcrumbs. Stir in the sugar.
Beat the eggs together and make up to 300ml (10fl
oz) with the milk, then put about 2 tbsp aside in
a cup for later. Gradually add the egg mixture to
the dry ingredients, stirring it in until you have
a soft dough. It is far better that the scone
mixture is on the wet side, sticking to your
fingers, as the scones will rise better.
Turn the dough out on to a lightly floured surface
and flatten it to a thickness of 1-2cm (½-1in).
Use a 5cm (2in) fluted cutter to stamp out the
scones by pushing it straight down into the dough
(as opposed to twisting it), then lifting it
straight out. This ensures that they rise evenly.
Gently push the remaining dough together, knead
lightly, reroll and cut out more.
Arrange on the prepared baking-sheets and brush
the tops with the reserved beaten egg mixture to
glaze. Bake for 10 to 15 minutes, until well risen
and golden, then transfer to a wire rack and leave
to cool, covered with a clean tea towel to keep
Serve as fresh as possible, cut in half and spread
generously with strawberry jam. Top with a good
spoonful of thick cream as well, if you like.
clotted cream or double cream, whipped
0 Out of 5 from
You can add this Scones Mary Berry's Devonshire Scones recipe to your own private DesktopCookbook.