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Mary Berry’s Classic Scones

Mary Berry Tea Time Classic Scone

: 16 small scones
: Easy

Strawberry jam-topped plain or sultana scones and a dollop of clotted cream. Lovely. For larger 5cm/2in scones, bake for 10-12 minutes.


  • 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)
  • Step 1 Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.
  • Step 5 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.
  • Step 6 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.
  • Step 7 To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.