It doesn’t get more British than a soft fruity scone with lashings of whipped cream and some sweet rich jam, preferably eaten whilst basking in the sunshine and drinking tea (or Pims). Whether you like it or not, we are a nation of patriots, we can’t get enough of our timeless English traditions, and I for one love that about us! So put down your Big-mac and pick up that cucumber sandwich- things are about to get really British over here.
Who better to draw inspiration from other than the Queen her self, Mary Berry. Berry’s Devonshire Scone recipe will have you reaching for that 2nd serving (or 3rd, this is a judgement free zone), and will be sure to impress your loved ones.
The secret to a good scone is to not handle the dough too much before baking, and to make the mixture on the wet, sticky side! Without further a do, lets get baking!
Devonshire Scones Recipe
Preparation time: about 15 minutes
Cooking time: 10-15 minutes
Makes about 20 scones
- 450g self-raising flour
- 2 rounded teaspoons baking powder
- 75g butter, at room temperature
- 50g caster sugar
- 2 eggs
- about 225 ml milk
- Lightly grease two baking trays. Pre-heat the oven to 220°C/425°F/Gas 7.
- Measure the flour and baking powder into a processor. Add the butter and process until a crumble, then add the sugar. Or make by hand by rubbing 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 300ml (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 far better that the scone mixture is 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 cm (1/2 – ¾ inch). Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.
- 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.
Serve your scones in style with the brand new Kilner Strawberry Fruit Preserve Jar for your jam. Check out the Jar here!