Mary Berry Best Ever Scones Food

MARY BERRY'S SCONES

Steps:

• Preheat the oven to 420 F (220 C)
• Combine the baking powder, flour, and sugar in one bowl big enough tosquish your hands around in!
• Add the butter, some people say chopped up in chunks, but I just throw itall in.
• Using your fingers, combine the butter and dry ingredients by pinching ittogether and do what they call "rubbing it in." You should end upwith a mix that looks like breadcrumbs.
• In a measuring jug, crack the eggs in.
• Add milk until you reach 10 fl oz (300 ml).
• Mix the milk and eggs together.
• Add the milk and egg mixture to the rest of the mix, slowly, and combine asyou go. Do NOT pour it all in at once. You're going to want leftover mixture tobrush on top of the scones, and if you add it all, you may end up with a doughthat is way too sticky to be worked with.
• On a floured surface, roll or press out the dough until it's about 1/2 inch(5 centimeters).
• Cut out the dough in circles using a flutted cutter or top of a cut.
• Put your cut out scones on a baking tray. They don't need to be really farapart, just a few inches.
• Brush the tops with the leftover egg and milk mixture, either using a pastrybrush or a paper towel (again, let's get real and down to earth here!)
• Bake the scones until they go golden, about 12 to 15 minutes.
• Let cool on a wire rack.
• Cut in half and decide which way you're going to put the jam and clottedcream on. Do you put the jam on first, and then the clotted cream on top, orthe other way around? Your choice!

ULTIMATE SCONES

Steps:

• Preheat the oven to 220C/gas 7/fan 200C and lightly butter a baking sheet (unless you're using a non-stick sheet). Tip the flour into a mixing bowl with the salt. Shoot in the butter, then rub together with your fingers to make a reasonably fine crumbed mixture, lifting to aerate the mixture as you go. Try not to overrub, as the mixture will be lighter if it's a little bit flaky. Now stir in the sugar.
• Measure the buttermilk, then mix in the milk to slacken it. Make a bit of a well in the middle of the flour mixture with a round-bladed knife, then pour in most of this buttermilk mixture, holding a little bit back in case it's not needed. Using the knife, gently work the mixture together until it forms a soft, almost sticky, dough. Work in any loose dry bits of mixture with the rest of the buttermilk. Don't overwork at this point or you will toughen the dough.
• Lift the ball of soft dough out of the bowl and put it on to a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
• Pat the dough gently with your hands to a thickness of no less than 2cm and no more than 2.5cm. Dip a 5.5cm round fluted cutter into a bowl of flour - this helps to stop the dough sticking to it, then cut out the scones by pushing down quickly and firmly on the cutter with the palm of your hand - don't twist it.You will hear the dough give a big sigh as the cutter goes in. Gather the trimmings lightly then pat and cut out a couple more scones.
• Place on the baking sheet and sift over a light dusting of flour or glaze if you wish. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.
• Serve with strawberry jam and a generous mound of clotted cream (Cornish people put jam first, then cream, Devonians the other way round). Eat them as fresh as you can.

MARIONBERRY SCONES

Steps:

• Preheat oven to 350 degrees F.
• To make the scones: In a mixer, blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to overmix. Flour hands and divide the dough in half and place on 2 pieces of floured parchment paper. Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup Marionberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up edges to completely cover Marionberries. Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Bake for 20 minutes, rotating once halfway through the cooking time. Remove from oven and let cool completely.
• To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with lemon icing. Let icing harden before serving.