Devon Scones

Scones are something I have found tricky to get right and so over the past week I have made them over and over again. Our house has been raining scones, some too flat, others too dense but all edible and not wasted! Good news, I have come up with a full proof recipe. Why not give them a try at home? The recipe for Devon scones is by Mary Berry (the queen of British baking) so it is no wonder that its the best recipe I’ve found!

Devon Scones’ Recipe

Ingredients

• 60 g butter

• 250 g self-raising flour

• 2 tsp baking powder

• 30 g caster sugar

• 1 egg

• About 150 ml milk

Method

Preheat the oven at 220 C and lightly butter and flour a baking tray. Sift the flour and the baking powder into a bowl and rub together with butter until a bread-crumb like consistency forms.

Crack the egg into a measuring cup and pour in milk until they both make up 150 ml. Then make a well in the flour mixture and pour in the egg and milk. Mix until a soft dough forms (if you whisk with a fork before using your hands, it will save a lot of mess).

Lightly flour a surface and knead the dough until smooth. Roll out to about 3 cm thick (in the original recipe it was 1 cm but doing it this way means the scones do not rise as much. The key is to keep it as thick as possible before it goes in the oven). Then cut out the scones with a 5 cm cutter. Lay the scones on the baking tray and brush with milk.

Serve while still hot with jam, cream and a cup of tea!