Mary Berry Devonshire Scones
Mary Berry’s Devonshire Scones are classic British scones known for their light, flaky texture and rich buttery flavor. They’re made with self-raising flour, butter, and a hint of sugar, creating a slightly sweet, tender scone that’s perfect for splitting and topping with clotted cream and jam. These scones are traditionally enjoyed as part of an afternoon tea, making them a favorite in the UK.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
Ingredients
- 450g self-raising flour – Provides a light texture and structure.
- 2 tsp baking powder – Helps the scones rise and stay fluffy.
- 75g cold butter (cubed) – Adds richness and creates flaky layers.
- 50g caster sugar – Adds a hint of sweetness to the scones.
- 2 large eggs – For moisture and structure.
- 225ml milk – Binds the ingredients and adds softness.
- Extra flour (for dusting) – Prevents sticking when shaping the dough.
For Serving
- Clotted cream – A traditional topping for scones.
- Strawberry or raspberry jam – Adds a sweet, fruity touch.
Instructions
Step 1: Preheat the Oven and Prepare Baking Tray
Preheat your oven to 220°C (200°C fan, 425°F). Lightly grease a baking tray or line it with parchment paper to prevent sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the self-raising flour and baking powder. Add the caster sugar and stir to combine.
Step 3: Rub in the Butter
Add the cubed cold butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to avoid warming the butter too much.
Step 4: Add Wet Ingredients
In a separate bowl, beat the eggs lightly and set aside a tablespoon for the egg wash. Add the remaining beaten eggs and milk to the dry ingredients, stirring gently with a spatula until the mixture starts to come together.
Step 5: Form the Dough
Turn the dough onto a lightly floured surface and gently knead just a few times until smooth. Be careful not to overwork the dough, as this can make the scones tough.
Step 6: Cut Out the Scones
Pat the dough to a thickness of about 2-3 cm (¾-1 inch). Using a round cutter, cut out the scones, pressing straight down without twisting to ensure they rise evenly. Gather any remaining dough, pat it out again, and cut additional scones.
Step 7: Brush with Egg Wash and Bake
Place the scones on the prepared baking tray, spacing them slightly apart. Brush the tops with the reserved beaten egg or a little extra milk for a golden finish. Bake in the preheated oven for 12-15 minutes, or until the scones are well-risen and golden brown on top.
Step 8: Cool and Serve
Allow the scones to cool slightly on a wire rack. Serve warm or at room temperature with clotted cream and strawberry or raspberry jam.