Mary’s Tea Time Scones

So the mister and I are huge huge fans of The Great British Baking Show. If you have not heard of it or seen it and you like food, I feel like you need to check out at least one episode. Just one. It’s such a fun show to watch. It’s a competition baking show in England -duh- and it’s not like your usual competition show where there’s a bunch of swearing or cattiness. It’s real clean fun.

Granted the hosts of the show tend to add in some innuendos but it’s usually stuff that kids won’t catch on to. Did I mention that the hosts are absolutely hilarious? Because they are. Though I’m pretty sad, last fall the BBC announced that they won’t be hosting this fantastic show anymore and that it will be moved to some other network and going with it are three of the four hosts / judges. *insert sad face and tantrum here*

One night Matthew and I were watching an episode and he kept saying, we should make that. We should make that one too. And this idea popped into my head…why not? We should make these things and then eat them. Right? Sounds like a fabulous idea.

I set out to do some research, aka watch all 3 seasons of this show that I can watch for free on Netflix, because that’s all I can get here for free across the pond.

We made a list of the foods that we wanted to try and that’s what brings us here today.


So one night, the misters was out at like train night or something, I was home alone with the kiddos. After they went to sleepy like little angels (hahaha, yeah right, probably have numerous attempts to put them to bed) I plopped myself on the couch to find something to watch. I found this show called Father Brown and decided to check it out. To make a long story short, we ended up liking this show, and one of the sidekicks of Father Brown is Mrs. McCarthy. She is the parish secretary of St Mary’s Catholic Church in Kembleford and she has award winning scones.

**Insert reason for this post*

We decided to add this recipe to our list of foods to make.

I found the one and only Mary Berry’s tea time scones to try out.

So here we go, Mary’s Tea Time Scones!

Basically what you need for these cute little fellas are in the photo below.

It’s self-rising flour, caster sugar – or baker’s sugar, an egg, milk, softened butter and a biscuit cutter about 1 1/2 inches in diameter, and some jam or fresh fruit of your liking.

Since this recipe is from England the measurements of the ingredients wasn’t in cups so we had to weigh everything out, which is really how Mary Berry does it. 🙂

My assistant helping me with the ingredients.



These things are so tiny and cute!

Mary Berry’s recipe says to use jam to fill the scones after you’ve cut them in half, but Mrs. McCarthy’s scones are filled with fresh strawberries and clotted cream-which I so did not use in these because I didn’t realize that it had to be refrigerated overnight and I just didn’t want to wait that long, so I made up some whipped cream. Still nummy.

I can’t decide which version I liked best. I may have to think on it. 🙂


These things are perfect for tea time or for a little Sunday Brunch with family or friends!

Until next time!

**See recipe below**

Mary’s Tea Time Scones

Mary’s Tea Time Scones


  • 250g/9oz self raising flour
  • 1 rounded tsp baking powder
  • 40g/1 1/2 oz softened butter
  • 25g/ 1 oz caster sugar
  • 1 large egg
  • about 100 ml/ 3 1/2oz milk


Preheat the oven to 220C/425F/Gas 7

Put the flour and baking powder into a large bowl.

Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.

Stir in sugar.

Beat the egg in a measuring jug.

Add in the milk, then set aside a tablespoon for glazing the scones later.

Gradually add the egg and milk to the dry ingredients, stirring it in until you have a soft slightly sticky dough.

Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm/3/4 in thick.

Use 4cm/1 1/2 in fluted cutter to stamp out the scones. - Make sure you don't twist the cutter or the scones will not rise evenly.

Gently gather the trimmings together and pat out again to cut more scones.

Arrange the scones on the greased baking trays and brush the tops with the remaining milk.

Bake for 8-10 minutes, or until well risen and golden-brown.

Transfer to wire rack to cool.

To serve, cut each scone in half and top with jam of your liking and clotted or whipped cream.

From: Mary's Tea Time Scones

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