Dame Mary Berry, the undisputed queen of British baking, has finally revealed the unexpected ingredient that elevates her scones from ordinary to extraordinary. While most home bakers stick to traditional recipes, Mary's clever addition creates scones so light and fluffy they'd impress at any royal garden party.
The Surprising Secret Behind Perfect Scones
Forget everything you thought you knew about traditional scone-making. Mary Berry's game-changing ingredient isn't another type of flour or a special raising agent - it's something most bakers would never think to add to their mixture.
"The secret to keeping scones wonderfully light is to add a tablespoon of cream of tartar to your self-raising flour," Mary explains in her characteristic warm tone. This simple addition works wonders, creating scones that rise beautifully and maintain their delicate texture.
Why This Unconventional Ingredient Works
Cream of tartar, scientifically known as potassium bitartrate, acts as a stabilising agent that helps create tiny air bubbles in the dough. When combined with the bicarbonate of soda already present in self-raising flour, it produces additional carbon dioxide, resulting in:
- Superior rise and fluffiness
- Lighter texture that melts in your mouth
- Perfect golden-brown tops every time
- Scones that stay fresh for longer
Mary's Foolproof Scone-Making Technique
The baking icon doesn't stop at secret ingredients - her method is equally important for success. Mary emphasises handling the dough with care and confidence.
- Mix quickly and lightly - don't overwork the dough
- Pat rather than roll - use your hands to gently shape the dough to about 2cm thickness
- Cut cleanly - push the cutter straight down without twisting
- Brush with milk - for that perfect golden finish
- Bake immediately - don't let them sit once shaped
The Great Cream vs Jam Debate Settled
As someone who knows a thing or two about proper British etiquette, Mary weighs in on the eternal Devon vs Cornwall debate. "I spread the jam first and then the clotted cream," she reveals, firmly planting her flag in the Cornish camp.
Her perfect scone serving includes homemade strawberry jam and generous dollops of rich clotted cream, served alongside a proper pot of tea. "They're best eaten fresh on the day," Mary advises, though she admits they freeze remarkably well for up to three months.
This baking wisdom comes from Mary's six decades of experience in the kitchen, proving that sometimes the simplest secrets make the biggest difference to classic recipes. Whether you're preparing for a summer garden party or just want to elevate your weekend baking, Mary Berry's cream of tartar trick might just transform your scones forever.
