I know the interest is in boxed form. In future, should someone decide to make the real thing, here's a place to start.
Mary Berry’s Devonshire Scones
27 AUG 2018
1 lb self-raising flour
2 rounded tsp baking powder
3oz butter, room temp
2oz caster sugar (superfine)*
2 lg eggs, room temp
8 fl oz milk, room temp
*caster/superfine sugar: Without a doubt, the best sugar for baking, it incorporates much faster and can have a remarkable effect on your completed bake.
-Secrets to success:
- Handle dough as little as possible before baking.
- Insure dough is on the wet and sticky side.
- Eat day of bake; or, freeze once completely cooled.
- If frozen, thaw to room temp, then refresh in a moderate oven for ~10 min.
-Prep time: ~15 min.
-Baking Time: 10-15 min., depending on your oven and baking sheets
-Makes about 20 scones
- Lightly grease 2 sheets (w/o butter, as milk solids can burn). Pre-heat oven to 425.
- Method I: Measure flour & baking powder into a processor. Add butter and process until a crumble forms, then add sugar. Method II: Make by hand by rubbing the butter into the flour/baking powder mixture, with your fingertips, until it resembles fine breadcrumbs. Stir in sugar.
- In a separate small bowl, beat eggs together until blended. Place in a 2 cup measure and gently add the milk, stirring gently. Remove 2 Tbs of this mixture to a ramekin or prep bowl for glazing the scones later. Gradually add the egg/milk mixture to the dry ingredients, stirring slowly with a wooden spoon or your hand until a soft dough develops. It’s better to have a dough on the wet side and sticking to your fingers, as scones will rise better.
- Turn dough out onto a lightly floured surface and flatten with your hand or rolling pin to a thickness of ½” – 3/4.” Use a 2” fluted cutter [or a 2” biscuit cutter] to cut out the scones by pushing the cutter straight down into the dough without twisting, then lift it straight out. This ensures an even rise and shape. Re-combine dough pieces, knead just a bit, re-roll and cut more scones as before.
- Arrange scones on prepared baking sheets and brush tops with reserved egg/milk mixture to glaze. Bake for about 10-15 minutes or until scones are well risen and golden. Cool on a wire rack covered with a clean, thin towel to retain moisture. Serve as fresh as possible, cut in half [horizontally] and spread generously with jam (and top with a spoonful of thick [or coddled] cream).
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