Mary Berry's scones

Ingredients

• Wheat flour

  Whole-grain

  450g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Sugar

  White, granulated sugar

  50g

• Butter

  Unsalted

  100g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  50g

• Grape

  Spritzers - R.W. Knudsen Family

  100g

• Strawberry jam

  100g

• Cream

  Light, Fresh - Lehigh Valley Dairy Farms

  100g

Directions

1. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
2. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour you may not need it all and mix to a soft, sticky dough.
4. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/3/4in thick.
5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
6. Bake for 1215 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
7. To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
8. Recipe by: Mary Berry (source: https://www.bbc.co.uk/food/recipes/tea_time_scones_77839/amp)