My favourite way to serve scones is split open, rather than sandwiched together. That way, you get lots of jam and cream.
They’re best served warm, or make them ahead and reheat in a low oven.
For plain scones, simply omit the sultanas.
Scones need a light touch or they can become tough and heavy, so handle them as little as possible.
Roll them out quite thickly to start with; they never rise as much as you think they will.
As the dough is quite deep, dip the cutter in flour before cutting out each scone to prevent the dough from sticking to it.
For those with a sweet tooth, adding in chocolate can turn them into some delicious triple chocolate scones. Alternatively, adding fruit such as raspberries can turn them into some tasty fruity raspberry scones.
Recipe from Mary Berry Cookery Course, published by Dorling Kindersley (Hardback RRP £9.99)
Check priceFind out about Saga's gastronomy holidays here...
They say the way to the heart is through the stomach, and Saga’s thoughtfully crafted food and wine holidays are perfect if you like trying new flavours and exploring traditional methods of cooking.
Enjoy the convenience of premium wines delivered direct to your door - Join our wine club today and save £84 on your first case
Never airfried pumpkin before? Our guide to making tasty pumpkin dishes in an air fryer shows you how.
The best ways to boil an egg, which may surprise you, and the egg-boiling mistakes to avoid.
Italian chef, Aldo Zilli's heart-healthy chicken kiev recipe that tastes incredible
Celebrity chef James Martin shares his recipes for Valencian Beans and Prawns and Creme Caramel with Spiced Seville Oranges.