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Mary Berry Devonshire Scones Recipe

Mary Berry Devonshire Scones Recipe

Mary Berry's Devonshire scones are light, tall, and perfectly tender — made specifically for clotted cream and jam.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 Scones
Course: Breakfast, Dessert
Cuisine: British
Calories: 255
Ingredients Method Notes

Ingredients
  

  • 450 g self-raising flour sifted
  • 2 tsp baking powder
  • ½ tsp fine salt
  • 3 tbsp caster sugar
  • 100 g unsalted butter cold and cubed
  • 1 large egg beaten
  • 200 ml whole milk cold
  • 1 tsp vanilla extract
  • Extra milk for brushing
  • To Serve:
  • Clotted cream
  • Good quality strawberry jam

Method
 

  1. Preheat oven to 220°C / 200°C fan / Gas 7. Line a large tray with parchment.
  2. Sift flour, baking powder, and salt into a bowl. Add sugar. Rub in cold butter until fine breadcrumbs with a few larger pieces.
  3. Beat egg with milk and vanilla. Make a well. Pour in almost all the liquid. Mix quickly with a round-bladed knife until a soft, slightly sticky dough just comes together.
  4. Pat gently on a floured surface to 3cm thickness — never thinner. Cut straight down with a 6cm cutter — never twist. Gather once and cut again.
  5. Place on tray. Brush tops only with a little milk.
  6. Bake 12–15 minutes until risen, golden, and firm. Transfer to wire rack. Serve warm with clotted cream first, then jam.

Notes

Pat to 3cm thickness — never thinner.
Press cutter straight down — never twist.
Keep everything cold throughout.
The egg makes this dough slightly stickier than plain scones — handle gently.
Clotted cream first, then jam — this is the Devonshire tradition.
Best eaten within 30 minutes of baking.
Freeze raw cut scones for fresh-baked scones at any time.
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