Cream then jam, or jam then cream?!
Whatever the season, Mary Berry’s scones are the perfect tea time treat. Layer these succulent scones with cream and jam, simply enjoy plain, or throw in some sultanas for a fruity twist.Measure the flour and baking powder into a bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
Crack the egg into a measuring jug, lightly beat then make up to 125ml with the milk. Stir most of the egg and milk into the flour, keeping 1 tablespoon in the jug to glaze the scones before baking. Mix to a soft dough. Turn on to a lightly floured surface, knead lightly then roll out to 1.25cm thickness. Cut into rounds with a fluted 8cm cutter to make 10 scones.
Place the scones, spaced, on the baking sheet. Brush the tops with a little milk and bake in the preheated oven for about 10 minutes, or until a pale golden brown.Split your scones and coat in cream and jam or keep plain and enjoy!to give your scones a golden colour use light muscovado sugar instead of caster and add a tablespoon of golden syrup to the milk and egg mixture. Beat thoroughly to blend before adding to the flour mixture.
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