If you’re looking for a simple and straightforward scone recipe that delivers perfect results every time, this might be the one.

Mary Berry’s classic scone recipe makes 10 delicious scones, ready to enjoy with friends and family in just about 22 to 25 minutes.

With a preparation time of 12 to 15 minutes and a further baking time of only 10 minutes, you'll be able to make fresh, warm scones on a whim.

The chef and Great British Bake Off star explained on her website that the key to a perfect scone is to keep the mixture moist and to handle the dough minimally.

By following these expert tips, shared in Mary Berry's cookbook Fast Cakes, you’ll achieve light and fluffy scones in just a few minutes every single time.

Mary Berry’s scone recipe

Ingredients

225g self-raising flour

One tsp baking powder

50g butter

25g caster sugar

One large egg

Milk

Method

Preheat your oven to 220C (200C fan)/gas mark seven and lightly grease a baking tray.

In a bowl, combine the flour and baking powder. Cut in the butter until the mixture resembles fine crumbs, then stir in the sugar.

In a measuring jug, crack an egg and lightly beat it. Add milk to make a total of 125ml.

Incorporate most of this egg and milk mixture into the flour blend, reserving one tablespoon for glazing. Mix until you have a soft dough.

Transfer the dough to a lightly floured surface, knead gently, and roll out to a thickness of 1.25cm (half an inch). Use an eight cm (three inch) fluted cutter to cut out 10 scones.

Place the scones on the prepared baking tray, spacing them out.

Brush the tops with the reserved eggy milk mixture and bake in the preheated oven for about 10 minutes, or until they are a light golden brown.

Remove the scones from the tray and let them cool on a wire rack.