There are few better ways I can think of to start a weekend than with an oven-fresh scone, a generous spreading of strawberry jam and a cup of tea straight from the pot. This post follows Mary Berry’s Devon Scones recipe quite closely, with only a few minor adjustments (namely the addition of sultanas and the substitution of plain flour for self-raising – I was fresh out). I must have also been slightly more generous with my portion control, as I pulled seven from the oven when the forecast was for twelve. The recipe is wonderfully simple and the results were delicious.
Begin by preheating the oven to 220ºC/200ºC fan/430ºF.
What you’ll need
250g plain/all purpose flour (or self raising flour if you have it)
4 tsp baking powder (2 tsp if you’re using self-raising)
30g white sugar (caster or granulated will work)
1/2 cup sultanas, raisins or currants (optional)
about 150mL milk
butter and jam to serve
What to do
Begin by preheating your oven to 220ºC/200ºC fan/430ºF, then grease a large baking tray and set aside.
Next, place a sieve over a large bowl, pour in the flour and baking powder, and (you guessed it) sieve. Add the butter and work it through with your fingertips until the consistency resembles fine breadcrumbs. Stir in the sugar (and sultanas if you’re using them).
Break the egg into a measuring jug, beat it lightly and then add milk up to the 150mL mark. Beat lightly again in the jug, pour into the flour mixture and mix until you have a soft dough.
Transfer the dough onto a flour-dusted countertop and knead until smooth. Roll the mixture out until it is about 1 cm thick, then using a pastry cutter (or an overturned glass) cut as many circles as you can and transfer to the baking sheet.
Brush the tops of the scones with milk then bake for 10 minutes or until risen and golden brown. Cool on a wire rack and tuck in while they’re still fresh (preferably with plenty of butter and jam).