The Great British Bake Off has returned to our screens! To celebrate, here's one of Mary Berry's favourite bakes, the traditional afternoon tea scone.
Simply pair with strawberry jam and clotted cream for a match made in cream tea heaven...
I N G R E D I E N T S
560g strong flour
1 tsp salt
25g baking power
85g caster sugar
milk to mix
M E T H O D
Pre heat the oven to 200°C
Rub together the strong flour,butter,salt to form a fine crumb. Add the baking powder,sugar sultanas egg and milk to bind.
Turn on to a work surface and knead for 5 minutes adding just enough flour to prevent the dough from sticking.
Roll out to a round 1inch thick use a 6cm/1inch cutter. stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up allow to prove for 30 minutes.
Brush the tops of the scones with the beaten egg. Bake for 10-12 minutes until well risen and golden.
We've teamed up with the Raymond Blanc Cookery School at Belmond Le Manoir aux Quat'Saisons in Oxfordshire to set up our very own Bake Off, and give you the chance to visit the culinary school, enter here!