Easy recipe for Mother’s Day scones
Mothering Sunday calls for something homemade. Something from the heart. And a batch of freshly baked scones, with jam and cream might just be the perfect treat for Mum.
I use Mary Berry’s recipe. It’s an easy and fun recipe for a batch of sultana scones. You should get about 16 small scones.
Preparation time is about 30 minutes, then 12 minutes in the oven, and a few minutes cooling.
First up you’ll need to dig around in your baking cupboard for a nice mixing bowl, milk jug and a few utensils. I use my Kenwood Stand Mixer most days so it’s nice to get out my beautiful Mason Cash mixing bowl once in a while.
Measure out all your ingredients before you begin.
Ingredients
450g self raising flour
2 level tsp baking powder
50g caster sugar
100g soft butter cut into rough cubes
2 free range eggs
a little fridge cold milk
handful sultanas (optional)
To serve
strawberry jam
double cream
Preheat your oven to 200 degrees fan / 220 / Gas 7
Sieve the flour, sugar and baking powder into a large mixing bowl. Add the cubed butter and rub together with your fingers until it becomes fine breadcrumbs.
Crack the eggs into a jug and top the jug with fridge-cold milk up to 300ml. Using a metal fork, stir the liquid into the dry mix until it becomes a soft sticky dough. Don’t over mix, just enough to bring together.
Turn out onto a lightly floured work surface, knead lightly and work in the sultanas. Roll out to a rectangle about 2cm thick.
Cut into as many rounds as possible with a fluted 5cm cutter and place them on the baking trays covered with baking paper. Brush the tops of the scones with a little extra milk.
Bake for about 12 minutes, keeping a eye on the oven until or the scones are well risen and a pale, golden-brown colour. Transfer them onto a wire rack to cool.
Eat as soon as possible slathering with jam and cream - in whatever order you prefer!
If you’ve enjoyed this recipe, drop me a line and let me know.
What recipe would you like next?
That’s all for now
Judith xx
