What better way to prepare for your trip to the British Isles, than prepping and baking your own delicious scone?
Believed to have originated from Scotland, these quintessentially British delicacies are the high point of afternoon tea, which is traditionally served at around 4:00pm, according to the daily routines of the 7th Duchess of Bedford.
Inspired by Britain’s national treasure, the adored Mary Berry, a food writer and television presenter on the Great British Bake Off, here is how to master the perfect Devonshire scone:
Ingredients (creates 20 scones):
- 1 lb self-raising flour
- 2 rounded teaspoons baking powder
- 3 oz butter, at room temperature
- 2 oz caster sugar
- 2 eggs
- 8 fl oz milk
Instructions:
Preparation time: about 15 minutes
Cooking time: 10-15 minutes
- Lightly grease two baking trays. Pre-heat the oven to /425°F/220°C/Gas 7.
- Measure the flour and baking powder. Add the butter and process until a crumble, then add the sugar. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
- Beat the eggs together until blended and make up to a generous 1/2 pint with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. It is better to have the scone mixture on the wet side, sticking to your fingers, as the scones will rise better.
- Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1/2 – ¾ inch. Use a 2-inch cutter to stamp out the dough by pushing the cutter straight down into the dough, then lift it straight out. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before, until you have used all the mixture.
- Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden.
- Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream.
