Mary Berry has revealed that wrapping scones in a clean tea towel as soon as they come out of the oven is the key to keeping them soft and moist. The former Great British Bake Off judge says this simple step locks in moisture and prevents the crust from becoming too hard as the scones cool.
Why the tea towel trick works
According to Berry, the tea towel traps steam inside, which keeps the centre of the scones moist and soft. This method is especially useful when serving scones warm, as it helps them maintain their texture until they are ready to be eaten.
In her recipe for Devonshire scones, Berry explains: “Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden.”
Cooling and serving tips
She adds: “Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of clotted cream or whipped double cream.”
Berry also recommends brushing the tops of the scones with milk or egg before baking to give them a soft top, though the tea towel alone works after baking.
Storing leftover scones
Any scones not being eaten should be stored in an airtight container once fully cooled to maintain freshness. Wrapping them in paper towels or waxed paper before placing them in the container can help prevent them from turning soggy.
At room temperature, scones should last for one to two days. For longer storage, they can be refrigerated in an airtight container or frozen.
