Afternoon Tea Scones

Warm scones - the best and most homely tea time treat!

Warm scones – the best and most homely tea time treat!

Has anyone been watching Mary Berry’s new cooking programme, Mary Berry Cooks? The episodes are quite short and sweet, with a different occasion to cook for every time and the recipes are quite simple and family-orientated. The afternoon tea episode instilled an instant craving in me for a lovely fluffy scone, so I whipped some up that very afternoon, and had afternoon tea on my own (in the afternoon, in case you didn’t get that) just to fulfill that craving.

Ingredients ready to go.

Ingredients ready to go.

I prefer my scones with sultanas in, but of course you can leave them out – in fact Mary’s recipe is for plain scones – and I think they probably rise a little better without the fruit weighing the dough down. That’s not to say these aren’t light; they are, and so delicious still warm out the oven with a bit of butter and strawberry jam. IN the episode Mary makes her own jam to go with the scones; feel free to do that if you have a lot of time and strawberries on your hands!

Ingredients

  • 250g self-raising flour
  • 1 heaped tsp baking powder
  • 40g softened butter
  • 25g caster sugar
  • 1 large egg
  • about 100ml milk

Step 1. Pre-heat your oven to 220C/Gas Mark 7. Sift the flour and baking powder into a mixing bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar.

Step 2. Break an egg into a measuring jug, beat together and make it up to 100ml with milk. Set aside a tablespoon of the milk and egg mixture to glaze the scones later.

Step 3. Gradually add the liquid to the dry ingredients, stirring until you have a soft, slightly sticky dough. Turn out onto a lightly floured surface and pat out to a thick round (I think mine were a couple of cm deep). Cut rounds out of the dough, being careful not to twist the cutter or the scones won’t rise evenly. Keep gently pressing the trimmings together and cutting out rounds until the dough is used up.

Step 4. Pop the scones on a non-stick or greased baking tray, brush the tops lightly with the egg and milk glaze and bake in the oven for 8-10 minutes until light golden on top and well risen. TIP: when glazing the scones, don’t let the liquid drip down the sides of the scone – it stops them rising as well.

Step 5. Cool on a wire rack then serve with jam, butter, cream and a lazy sunny afternoon!

Mmmmm.

Mmmmm.

 

**Notes**

This is such a simple recipe, I don’t really have any notes! Ooh, except if you want to add glace cherries or sultanas, I put in about 100g I think (a couple of small handfuls) and make sure you wash the syrup off glace cherries and pat them dry before including in a mixture so they don’t all sink to the bottom. Catch ya later alligator x

Source: Mary Berry Cooks…Afternoon Tea (written recipe on BBC Food, ‘Mary’s tea time scones’)

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