Photo: Dorling Kindersley, William Shaw, 2018.
3 of 4
Say "I do" to a batch of Devon scones, adapted from
Baking with Mary Berry.
1. Preheat oven to 425°.
2. Sift 1¾ cup self-rising flour into a bowl. Rub in 4 Tbsp. chilled butter, cubed, with fingertips until mixture resembles fine bread crumbs. Stir in 2½ Tbsp. granulated sugar.
3. Break 1 egg into a measuring cup, then fill the cup to the 2/3 mark with milk. Beat lightly and add to bowl. Mix until it forms a soft dough.
4. Knead dough on a floured surface until smooth. Roll until ½" thick, cut into rounds with a 2" pastry cutter, and put on a lightly buttered baking sheet. Brush each round with milk.
5. Bake for 10 minutes until risen and golden. Serve with jam. "I would choose strawberry," says Berry, "and a good clotted or whipped cream."
Biscuit Recipe from Baking with Mary Berry, © 2018 by Mary Berry. Reprinted by permission of DK Publishing, a division of Penguin Random House LLC.
