Mary Berry: fruity scones

Berry's favourite way to serve scones is split open, rather than sandwiched together, ensuring you get lots of jam and cream.
These are best served warm, or make them ahead and reheat in a low oven. 

Per serving
Calories:
238
Saturated fat: 5g
Unsaturated fat: 4g
Sodium: 275mg

Makes 10

Ingredients
* 75g butter, chilled and cut into cubes, plus extra for greasing
* 350g self-raising flour, plus extra for dusting
* 1 1⁄2 tsp baking powder
* 30g caster sugar
* 75g  sultanas  
* about 150ml milk
* 2 large eggs, beaten per serving

Method
1. Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet. Mix the flour, baking powder, and butter cubes, as shown below, then stir in the sugar and sultanas.

2. Pour 100ml of the milk and all but two tablespoons of the beaten egg into the flour mixture. Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.

3. Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm deep.

4. Cut out as many rounds as possible from the first rolling with a 6cm cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.

5. Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack. 
 
620-hands.jpg
Scone success: a light touch makes the perfect dough

Tips
Make a light, crumbly dough: put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible. Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar, sultanas, milk, and egg. 

Scones need a light touch or they can become tough and heavy, so handle them as little as possible. Roll them out quite thickly to start with; they never rise as much as you think they will. As the dough is quite deep, dip the cutter in flour before cutting out each scone to prevent the dough from sticking to it.

More from Mary Berry's Cookery Course: Mary Berry's Cookery Course, published by DK, £17.99 (Paperback edition) 

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