You could make 8 to 10 large scones using a 9cm/3 1⁄2in cutter.
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Method
Preheat the oven to 220°C/Fan 200°C/Gas 7. Lightly grease two baking trays.
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Measure the flour and baking powder into a large bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Beat the eggs together and make up to a generous 300ml (1⁄2 pint) with the milk. Place about 2 tablespoons of the mixture aside in a cup for glazing the scones later. Gradually add the egg mixture to the dry ingredients, stirring until you have a soft dough. The scone mixture should be on the wet side, sticking to your fingers, as the scones will rise better.
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Turn the dough on to a lightly floured surface and flatten it out with your hand or a rolling pin to a thickness of 1 to 2cm (1⁄2 to 3⁄4in). Use a 5cm (2in) fluted cutter to stamp out the scones by pushing the cutter straight down into the dough (as opposed to twisting it), then lifting it straight out. This will ensure that the scones rise evenly and keep their shape. Gently push the remaining dough together, knead lightly then re-roll and cut more scones.
Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg mixture to glaze. Bake in the preheated oven for about 10 to 15 minutes, until well risen and golden. Transfer to a wire rack and leave to cool, covered with a clean tea towel to keep moist.
Serve cut in half and spread generously with strawberry jam. Top with a good spoonful of clotted or whipped cream, if you like.
Ant Duncan
Seeded Nut Loaf
Makes 1 loaf
Ingredients
- 4 large eggs
- 3 tablespoons olive oil
- 115g (4oz) dried cranberries, finely chopped
- 5g sea salt
- 115g (4oz) mixed seeds (these are readily available as mixed bags)
- 150g (5oz) pistachio nuts, chopped
- 75g (3oz) walnuts, chopped
- 75g (3oz) skin-on whole almonds, chopped
Method
Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line the base and sides of a 900g (2lb) loaf tin with non-stick baking paper.
Break the eggs into a large bowl and beat with a fork until combined. Add all the remaining ingredients and mix well.
Pour into the prepared tin and bake in the preheated oven for 45 to 50 minutes until golden brown and firm in the centre. Cool on a wire rack.
These recipes are taken from Mary Berry’s Baking Bible by Mary Berry (BBC Books, £28).