Mary Berry’s ‘easy’ six-ingredient scones bake in just 12 minutes – recipe

Whether you like your scone plain or with sultanas, scones are much tastier when homemade.

Often served alongside tea, the delicious sweet treat can be topped with any flavoured jam and thick cream.

However, with so many online, it can be hard to know which one will give you the perfect result.

in as little as 12 minutes, and it makes 16 scones, perfect for the family or small gatherings.

The notes said: “’s scone makes the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas.”

Ingredients:

For the scones:

450g self-raising flour

Two level teaspoons of baking powder

50g of caster sugar

100g butter, slightly softened, cut into pieces

Two free-range eggs

A little milk

Handful of sultanas (optional)

To serve:

Strawberry jam

Clotted cream

Method:

Preheat the oven to 220C or 200C Fan, and then lightly grease two baking trays.

Put the flour, baking powder and sugar in a large bowl before adding the butter. Rub the mixture in with your fingertips until it resembles fine breadcrumbs.

Crack the eggs into a jug and then add enough milk to make the total liquid 300ml. Using a fork or round-tipped knife, stir the egg and milk into the flour to make a soft, sticky dough.

Turn it out onto a lightly floured work surface, knead lightly, and work in the sultanas if you are using them.

Roll out to a rectangle about 2cm thick and cut it into as many rounds as possible with a fluted 5cm cutter and place them onto the prepared trays.

Brush the top of the scones with a little extra milk or any egg and milk left in the jug.

Bake for 12 to 15 minutes, or until the scones are well-risen and a pale brown colour. Leave to cool on a wire rack.

To serve, split the cones and serve with a jam of your choice, along with a good dollop of clotted cream.