Mary Berry's scone recipe has long been a staple for home bakers, celebrated for its simplicity and reliable, delicious outcomes. However, a subtle yet transformative technique has emerged that enhances this classic, requiring no extra ingredients and only seconds of additional effort.
The Revolutionary Folding Technique
After years of faithfully following Mary Berry's method, I experimented with a small online tip: folding the dough in half before stamping out the scones. This simple step, which involves no additional components, has permanently altered my baking routine, yielding scones that rise higher and feature a natural split through the centre.
Ingredients and Preparation
To replicate this improved version, gather 450g of self-raising flour, two teaspoons of baking powder, 50g of caster sugar, 100g of slightly softened butter cut into small pieces, two free-range eggs, a little milk, and a handful of sultanas. Begin by preheating your oven to 220°C or 200°C for fan-assisted models and lightly greasing two baking trays.
In a bowl, combine the flour, baking powder, and sugar. Add the butter and work it through with your fingertips until the mixture resembles breadcrumbs. In a measuring jug, break the eggs and top up with milk to reach a total of 300ml of liquid. Use a fork to mix this into the flour until a soft, sticky dough forms.
Key Step: Folding the Dough
Transfer the dough onto a lightly floured surface and knead gently to incorporate the sultanas. Roll it out into a rectangle approximately 2cm thick. At this point, instead of proceeding directly to cutting, fold the dough in half. This adjustment creates a layered texture that encourages better rise during baking and naturally forms a line through the middle of each scone.
Stamp out as many rounds as possible from the folded dough and arrange them on the prepared baking trays. Glaze the tops with a touch of additional milk before baking for 12 to 15 minutes, or until the scones are beautifully risen and golden-brown.
Benefits of the Folding Method
The folding technique not only boosts the height of the scones but also makes them easier to split after baking, eliminating the need for a knife. They can be neatly separated by hand into two matching halves, perfect for serving with strawberry jam and clotted cream. Once baked, transfer the scones to a wire rack to cool and enjoy them fresh for the best experience.
This minor tweak to Mary Berry's trusted recipe demonstrates how small changes can lead to significant improvements in baking results, offering a foolproof way to achieve professional-quality scones at home.
