Pharmaseekers’ Kitchen – Rebecca’s Scrummy Scones
Month #3 – Rebecca bakes some tasty scones.
For our 3rd recipe share, Rebecca is making us scones!
What are we making?: Mary Berry’s Scones
I’ve used this recipe a few times before. It’s a tried and tested favourite and these always go down well with family and friends.
Ingredients you will need:
- 450g/1lb self-raising flour
- 2 level tsp baking powder
- 50g/1¾oz caster sugar
- 100g/3½oz butter, softened, cut into pieces
- 2 free-range eggs
- a little milk
- handful sultanas (optional)
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
- Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
- Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
- Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
Did it taste good?
Yes! I had a few taste testers and they all enjoyed them
Was it easy to make?
They’re not too difficult to make. It gets a bit sticky after adding the milk / egg. You just need to mix it all together and then give your hands a good wash to get rid of any excess before rolling out the mixture.
Would I change anything?
The only thing I would change is to make more maybe I would try adding cherries instead of raisins.
Would I make it again?
I have made them quite a few times. I would definitely make them again. They also freeze well. You just need to let them defrost and put in the oven for 5 mins or so and they’re great.