MARY BERRY'S SCONES | ENGLISH SCONES | DEVONSHIRE SCONES

#MARYBERRYSCONES #DEVONSHIRESCONES #MARYBERRYRECIPES

Full recipe:
Mary Berry's Devonshire scones
Step 1: Preheat the oven to 220 C/gas 7. Lightly grease the baking sheets.

Step 2: Put the flour and the baking powder into a large bowl.
Add the butterand rub it with your fingertips until the mixtures resembles fine breadcrumps.
Stri in the sugar. Beat the eggs together and make a generous 300 ml with the milk, then put about two tablespoon of mixtures aside in a cup for glazing the scones later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have the dough. It is far better that the scone mixture is on wet side, sticking toyour fingers, as the scones will rise better.

Step 3: Turn the dough out onto lightly floured surface and flatten itwith your hand or a rolling pin to a thickness of 1-2cm. Use a 5cm fluted cutter to stamp out the scones by pushing the cutter straight down into the dough (as opposed to twisting it), then lit straight out. This ensures the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then reroll and cut out more in the same way.

Step 4: Arrange the scones on the prepared baking sheets and brush the tops with the reserved beaten egg mixture to glaze. Bake for 10-15 minutes until well risen and golden, then transfer to the wore rack and leave to cool, covered with a clean tea towel to keep them moist. Serve as fresh as possible cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like.

Either eat the scones on the day of making or leave them to cool completely and then freeze. If time allows, thaw them at room temperature for a couple of hours and then refresh in moderate oven for about 10 minutes.

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