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Mary Berry's tea time scones

Ingredients

250g/9oz self-raising flour

1 rounded tsp baking powder

40g/1 oz softened butter

25g/1oz caster sugar

1 large free-range egg

about 100ml/3 fl oz milk

Method

Preheat the oven to 220C/425F/Gas 7 (200C Fan).

Put 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 egg in a measuring jug. Make up to 100ml/3 fl oz with the milk, then

set aside a tablespoon for glazing the scones later.

Gradually add the egg and milk to the dry ingredients, stirring it in until you

have a soft slightly sticky dough

Turn the mixture out onto a lightly floured surface and pat out until it is

about 2cm/ in thick. Use a 4cm/1 in fluted cutter to stamp out the scones. Make

sure you don t twist the cutter or the scones will not rise evenly.

Gently gather the trimmings together and pat out again to cut more scones

Arrange the scones on the greased baking trays and brush the tops with the

remaining milk.

Bake for 8-10 minutes, or until well risen and golden-brown. Transfer to a wire

rack to cool.

To serve, cut each scone in half and top with strawberry jam and clotted or

whipped cream.