Devon Scones

Devon Scones

Posted 2013-07-20 by Sandra Lawsonfollow
Making scones is not rocket science, but there are so many inferior offerings in shops and cafés that I often wonder how they get away with it. Follow this recipe (pinched from the amazing Mary Berry) and you'll have something to serve with a cup of tea in about 30 minutes.

Preparation Time: 15 minutes
Cooking Time: 10-15 minutes at 220°C
Makes: 20 scones

450g self-raising flour
2 rounded tsp baking powder
75g butter at room temperature
50g caster sugar
2 eggs
Approx 225ml milk


  • Pre-heat the oven and lightly grease two baking trays.

  • Weigh the flour and baking powder into a bowl.

  • Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  • Beat the eggs lightly.

  • Put into a measuring jug and make up to 300ml with the milk. Set aside a couple of tablespoons for glazing the scones.

  • Add the wet ingredients to the dry and gradually mix until you have a soft dough. It should remain a little sticky; you're not aiming for a bread dough consistency.

  • Turn the dough onto a floured surface and flatten a little with your hands to a thickness of about 1 - 2 cm.

  • Using a 5cm fluted cutter, stamp out rounds of dough without twisting. If the dough sticks to the inside of the cutter, just give a gentle push onto the baking sheets.

  • Push any leftover dough back together, give a quick knead and then follow the same process again until all the dough is used up.

  • Brush the tops of the uncooked scones with the reserved egg and milk mixture and bake for 10 - 15 minutes until they are well risen and golden.

  • Cool on a wire rack and serve as soon as possible, whilst still warm.

  • Purists would advise clotted cream, topped with jam, but you can compromise with jam topped with cream, clotted or whipped.

  • Leftover scones should be frozen once cool, thawed, and warmed through at 180°C for about 10 minutes.

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