Scones are a classic British staple. Whether you like them sweet or savoury or with jam and cream, there’s a scone to suit every palette and occasion.
Not quite cake but not quite biscuit either, scones have been enjoyed by Brits for centuries – even if it is surrounded by heated debate over whether you put jam or cream first or exactly how it should be pronounced.
Thought to have originated in Scotland in the 1300s, they were originally made using oats, shaped into a large round and scored into four or six wedges.
Regardless of their origins, scones have certainly stood the test of time and are still enjoyed far and wide today.
Express.co.uk has Mary Berry’s own scone recipe for you to enjoy this Jubilee weekend.
READ MORE: How to make a Victoria sponge – Mary Berry recipe
Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.
Lift onto a wire rack to cool for an hour, or however long is needed.
To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.