Mary Berry's Perfect Scone Recipe Revealed!

Have you ever wondered how to bake the quintessential British scone, light, fluffy, and perfectly crumbly, like those of the legendary Mary Berry? With her vast experience as a baking doyenne, Mary Berry has shared her go-to perfect scone recipe that has become a household staple for afternoon tea. Whether you're a novice or a seasoned baker, this recipe will guide you step-by-step to scones that are nothing short of perfect. Let's dive into how to craft these delightful treats at home.

Ingredients for Scones

Before we start the baking process, let’s gather our ingredients. Here’s what you’ll need for approximately 10 to 12 scones:

• 350g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 85g cold unsalted butter, cut into small pieces
• 3 tbsp caster sugar
• 175ml milk
• 1 tsp vanilla extract
• 1 beaten egg, for glazing
• Clotted cream and jam, for serving

Preparation Steps

The key to great scones is in the preparation. Here’s how you can set up for success:

1. Preheat your oven to 220C (200C fan)/Gas Mark 7. Prepare a baking tray with parchment paper.
2. Combine dry ingredients: Mix the self-raising flour and baking powder in a large bowl. This ensures an even rise across your scones.

The Art of Rubbing in the Butter

One of the most critical steps in scone-making is the rubbing in process:

• Add the cold, cubed butter to the flour mixture.
• Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This action aerates the mix, resulting in scones that are light and tender.

Adding the Wet Ingredients

Now, let’s incorporate the wet ingredients to form the dough:

1. Stir in the sugar, then make a well in the center of the mixture.
2. Pour in the milk and vanilla extract.
3. Mix together with a table knife or spatula until the dough comes together; it should be soft but not sticky.

Kneading and Shaping

Kneading and shaping the dough properly will affect the final texture of your scones:

• Lightly flour your surface and turn the dough onto it.
• Pat or roll out the dough gently to about 2cm thick.
• Use a fluted cutter to cut out scones, flouring the cutter as you go to prevent sticking.
• Place the scones on the prepared baking tray, leaving space between them for expansion.

Final Touches

Here’s how to give your scones that professional look:

1. Brush the tops with beaten egg for a lovely golden finish.
2. Bake for 10 to 15 minutes until well-risen and golden on top.

Serving Suggestions

Once baked, let the scones cool slightly:

• Split them in half while still warm, and slather with clotted cream and your favorite jam.
• Serve with a pot of tea or coffee for an authentic British experience.

Note that these scones are best enjoyed on the day they're made, but you can freeze them before baking and bake them from frozen, adding a couple of minutes to the baking time.

Additional Tips for Perfect Scones

If you’re looking to perfect your scone-baking skills, here are some additional tips:

• Cold Butter: Ensure your butter is cold; this helps to create a flaky texture.
• Minimal Handling: Handle the dough as little as possible to avoid developing the gluten, which could make the scones tough.
• Even Cutting: For uniform baking, press the cutter straight down into the dough without twisting.

🎗️ Note: For fruit scones, gently fold in 50g of dried fruit (like currants or raisins) after adding the wet ingredients.

Mastering Mary Berry's perfect scone recipe brings you one step closer to the art of British baking. With these detailed instructions and tips, your scones will rise to the occasion, offering a delightful experience at afternoon tea or any time you crave a little luxury.

Can I use plain flour instead of self-raising flour?

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You can substitute plain flour for self-raising flour by adding 2 teaspoons of baking powder to each cup of plain flour. This will provide the necessary leavening agents for your scones.

What if I don’t have baking powder?

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You can make your own baking powder by mixing 1 part baking soda with 2 parts cream of tartar. However, for best results, use the real thing if you can.

Why do my scones not rise?

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Scones might not rise due to several reasons: overworking the dough, not using cold butter, or old baking powder. Ensure your oven is preheated properly and you’re using fresh ingredients.