I really like making scones, and so they bake so significantly better once I incorporate one straightforward step earlier than baking.
I make Mary Berry’s scones higher by doing 1 step earlier than baking—no further elements used (Picture: Sophie Harris)
I’ve made Mary Berry’s scone recipe for so long as I can keep in mind. It’s easy, straightforward and at all times provides me scrumptious outcomes. In truth, I really like a number of Mary’s recipes. However once I noticed a easy trick on-line to enhance scone baking outcomes, I made a decision to strive it, and I’ve by no means seemed again since.
It doesn’t use any further elements, and it’s just one tiny further step that takes just a few seconds, nevertheless it makes all of the distinction. Right here’s how I obtain the peerlessly risen scones with one further step.
The scones have an ideal line across the centre (Picture: Sophie Harris)
Elements:
450g self-raising flour
Two teaspoons of baking powder
50g caster sugar
100g butter, barely softened, lower into small items
Two free-range eggs
Somewhat milk
A handful of sultanas
Methodology:
Preheat the oven to 220°C/200°C Fan, then calmly grease two baking trays. Put the flour, baking powder, and sugar right into a bowl, then add the butter and rub it in together with your fingertips till the combination resembles breadcrumbs.
Crack the eggs right into a measuring jug, then add sufficient milk to make the entire liquid 300ml. Utilizing a fork, stir the egg and milk into the flour till a smooth, sticky dough kinds.
I am going to by no means return to my previous methodology now (Picture: Sophie Harris)
Prove onto a calmly floured floor and knead calmly to work within the sultanas. Roll out to a rectangle about 2cm. That is the place I fold the dough in half.
A easy methodology change has improved the way in which my scones bake. I now fold the dough in half earlier than slicing out every scone, and it persistently yields higher outcomes.
The scones rise increased within the oven and develop a pure line by means of the centre, which makes them simpler to interrupt open as soon as baked.
The fold creates a slight layered impact within the dough. Because the scones bake, the fold helps them rise and kind a definite centre. As an alternative of needing to slice them open, they are often cleanly pulled aside into two equal halves.
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Reduce into as many rounds as potential and place them on the ready trays. Brush the tops of the scones with slightly further milk, then bake for 12-Quarter-hour, or till nicely risen and golden-brown.
Elevate on a wire rack to chill and eat as contemporary as potential. If you happen to fancy, prime with strawberry jam and clotted cream.
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