These little gems are adapted from British celebrity chef, Mary Berry’s Baking Bible. Slightly less sweet than other scone recipes in my collection, these are perfect for tucking in lunch meats. Or enjoying with a bit of almond butter and a sprinkle of blueberries.
- 450 g (approx. 4 cups) self-rising flour
- 2 rounded teaspoons baking powder
- 75 g (6 tablespoons) unsalted butter, softened
- 50 g (4 tablespoons) superfine sugar
- 2 large eggs
- Approx. 225 ml (or slightly less than 1 cup) milk
Preheat the oven to 220 degrees Celsius/428 degrees Fahrenheit. Line cookie sheets with parchment paper.
In a large bowl, whisk together the flour and baking powder. With a pastry cutter or your fingers, mix in the butter until the mixture looks like panko breadcrumbs. Add the sugar with a spatula.
Lightly beat the eggs in a 4-cup measuring cup. Pour in the milk until the 1-cup mark is reached.
Add the egg-milk to the flour-butter mixture. Combine well. The dough will be sticky. (Disposable plastic gloves are helpful.) Turn it out onto a floured board. Flatten with your hands or floured rolling pin to 1 to 2 cm (½ to ¾ inches.)
Using 1½ inch biscuit cutters (3.8 cm) dipped in flour, cut out mini scones. Place on the prepared baking sheets. Gather the scraps and repeat the rolling, cutting process.
Bake the mini scones for 9 to 10 minutes or until golden brown.