Home Life & Style Mary Berry’s tasty scone recipe can be made in only 20 minutes...

Mary Berry’s tasty scone recipe can be made in only 20 minutes are is perfect for summer


Nothing is better than a toasty scone smothered in jam, and they are incredibly easy to make yourself from scratch.

Mary Berry’s scone recipe only takes 10 minutes to prepare before the scones cook in the oven for 10 more minutes, meaning this is a very quick treat to bake. 

Scones are the perfect addition to any picnic, afternoon tea or summer party but are so simple to make that they are also great as a sweet snack to treat yourself to.

According to Mary these scones are best served fresh out of the oven and cut open so you can apply a generous amount of your favourite scone topping.

She said: “My favourite way to serve scones is split open, rather than sandwiched together. That way, you get lots of jam and cream. They’re best served warm, or make them ahead and reheat in a low oven.”

How to make homemade scones 

Ingredients

  • 350g of self-raising flour
  • 75g of butter (chilled)
  • 75g of sultanas (optional)
  • 30g of caster sugar
  • 150ml of milk
  • Two large eggs
  • One and a half teaspoons of baking powder

If you wish to make plain scones instead of fruity ones, simply do not use sultanas in this recipe.

Kitchen equipment needed: 

  • Large baking sheet
  • Six-centimetre cutter

Method 

Preheat oven to 220C (200C Fan or Gas 7) and lightly grease a large baking sheet.

In a big mixing bowl, sift the baking powder and flour together. Cut the cold butter into cubes and add it to the mixture along with the sugar and sultanas.

Mix everything together until thoroughly combined, then pour 100ml of the milk into the mixture and add the beaten eggs into the flour mixture.

Make sure to save a little bit of milk and egg to make an egg wash later.

Keep mixing until you have a soft but not too sticky dough, and add a bit more milk if needed to mop out any dry bits of the mixture at the bottom of the bowl.

Lightly flour a kitchen countertop and then place the dough on it. Knead the dough just a few times until it has only gathered together, then gently roll and pat out to form a rectangle that is around two centimetres thick.

Cut out as many round scone shapes as possible and lay them on the baking sheet slightly spaced apart. Make sure to gather any trimmings cut them out again, and keep repeating until you have at least 10 scones.

Brush the top of the scones with an egg wash and bake in the preheated oven for 10 minutes or until risen and golden.

Take out the oven and place on a wire rack to cool slightly, and your tasty fruity scones are now ready to serve.

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