Scones

Another favourite in The Herbalist’s Secret, but this recipe comes from Mary Berry. I’ve tried every kind of scone recipe and this one is the best – they work every single time and taste great. Far be it from me to try and outdo Mary Berry.

Ingredients

  • 450g Self-Raising Flour
  • 2 rounded tsp baking powder
  • 75g softened butter
  • 50g caster sugar
  • 2 large eggs
  • Approx. 225ml milk

Method

Pre-heat the oven to 220°C, Fan 200°C, Gas 7. Lightly grease 2 x baking trays.

Measure the flour and baking powder into a large bowl. Add the butter and rub together with your fingertips until it resembles fine breadcrumbs. Alternatively put these 3 ingredients in a food processor and blitz until it resembles fine breadcrumbs. Stir in the sugar.

Beat the eggs together in a measuring jug and make up to a generous 300ml (basically ½ pint) with the milk. Put 2 tablespoons of the mixture aside for later. Gradually add the egg mixture to the dry ingredients, stirring until you have a soft dough. The mixture should be very wet and sticking to your fingers.

Turn the dough onto a floured surface and gently roll out to approx. 1.5cm thick. Using a 5cm fluted cutter, stamp out the scones then lift the cutter straight out (apparently twisting makes the dough rise unevenly, but I don’t mind that…).

Put the scones on the baking trays and if you like, brush the tops with the leftover egg mixture to glaze – sometimes I don’t bother with this. Bake in a pre-heated over for 10-15 mins until well risen and golden. Transfer to a wire rack to cool, covered with a clean tea towel to keep them moist.

Best eaten straight away. Can easily be frozen as soon as cool… if there’s any left.