Title: Mary Berry's Tea Time Scones
Categories: Scones
Yield: 1 Batch
9 oz Self-raising flour (250 g)
1 ts Baking powder; rounded
1 oz Butter (40 g); softened
1 oz Caster sugar (25 g)
1 lg Free-range egg
3 oz Milk (100 ml)
Preheat the oven to 220 C/425 F/Gas 7 (200C Fan).
Put the flour and baking powder into a large bowl. Add the butter and
rub it in with your fingertips until the mixture resembles fine
breadcrumbs. Stir in the sugar.
Beat the egg in a measuring jug. Make up to 100 ml / 3 oz with the
milk, then set aside 1 tb for glazing the scones later.
Gradually add the egg and milk to the dry ingredients, stirring it in
until you have a soft slightly sticky dough.
Turn the mixture out onto a lightly floured surface and pat out until
it is about 2 cm / 3/4" thick. Use a 4 cm / 1" fluted cutter to stamp
out the scones. Make sure you don t twist the cutter or the scones
will not rise evenly.
Gently gather the trimmings together and pat out again to cut more
scones.
Arrange the scones on the greased baking trays and brush the tops
with the remaining milk.
Bake for 8-10 minutes, or until well risen and golden-brown. Transfer
to a wire rack to cool.
To serve, cut each scone in half and top with strawberry jam and
clotted or whipped cream.
