Mary Berry's scone recipe is an 'easy picnic bake' perfect for British summertime
The easy recipe can be completed in just 30 minutes.
British summertime is upon us and what better way than to enjoy the long, sunny days than with a picnic. And a picnic is not complete without a delicious cake or sweet treat. BBC Good Food has included an "easy" recipe by iconic chef Mary Berry as part of its "easy picnic bakes". The recipe can be whipped up in just 30 minutes.
Mary Berry added that the scones "make the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas."
The scones are best when served with either strawberry jam or clotted cream. There is also the option to add a handful of sultanas.
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How to make Mary Berry's easy scones
Ingredients
- 450g of self-raising flour
- Two level teaspoons of baking powder
- 50g of caster sugar
- 100g of butter, slightly softened, cut into pieces
- Two free-range eggs
- A little milk
- A handful of sultanas (optional)
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Method
Step one: Preheat your oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
Step two: Combine the flour, baking powder and sugar in a large bowl. Then add in the butter and rub it with your fingertips until the mixture resembles fine breadcrumbs.
Step three: Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml. Using a fork or a round-tipped knife, stir the egg and milk into the flour. Mary notes that you may not need it all. Mix everything together into a soft, sticky dough.
Step four: Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if you plan on using them. Next, roll out the dough into a rectangle measuring about 2cm.
Step five: Cut into as many rounds as possible with a fluted 5cm cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Step six: Bake for 12–15 minutes, or until the scones are well risen. Mary says they should be a pale, golden-brown colour at this point. Lift onto a wire rack for the scones to cool. The scones are at their best when eaten as fresh as possible.
Mary added: "To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream."
