The Cook Book Bible & Mary Berry's Devonshire Scones.

I spent this weekend at my parent's house, relaxing, cooking and helping them to prepare to move house. While boxing up the kitchen, I rediscovered my first cook book, well it's actually my mum's first cook book, as it has her signature in the front proudly stating that it belongs to her in the year of 1975. 

Its a Hamlyn all colour cook book from 1970 and it's written by The Great British Bake Off's own Mary Berry. I used this book endlessly as a child, even daring to recreate some of the fantastic displays of 1970's glamour. 
I wanted to share with you a recipe for my favourite ever Devonshire scones. I've made this recipe more than I can count and my dad made a little alteration to the recipe as he wanted them a little sweeter than Mary. So, you can make Dad's Scones or Mrs Berry's Scones, it's your call. I also had to share some of the fabulous pictures that illustrated the recipes (the pineapple salad is beyond!) as they deserve a book in their own right. 

Mary Berry's Devonshire Scones. 

450g of good quality self-raising flour
1tsp salt
115g Butter
50g Caster sugar
1/2 Pint of full cream milk
1 Egg to glaze

Dad's Devonshire Scones

450g of good quality self-rasing flour

1tsp Salt

85g Butter

115g Caster sugar

1/2 Pint of full cream milk

1 Egg to glaze

The method is the same for both recipes. 

In a large bowl rub together the butter, salt and flour to until it resembles a fine bread crumb. Add in the sugar and mix thoroughly. Make a well in the middle and pour in the milk, I find it best to use my hands to mix the wet and dry ingredients together as you can feel if you need any additional milk. when the ingredients resemble a dough ball, turn out onto a lightly floured surface and kneed lightly for a few seconds. Roll the dough out to around  2 cm thick and cut the scones out using a crinkled edge cutter. 

Place the scones onto a slightly floured tray and glaze with the beaten egg. Put in the oven for 10-12 minutes on a high heat. 

Enjoy warm with butter, or leave to cool and accompany with jam, cream or lemon curd.