Mary Berry Scone Food
MARY BERRY'S SCONES
These classic British scones are easy to make, completely authentic, and one of the best scone recipes.
Provided by Into the Cookie Jar
Time 22m10S
Number Of Ingredients 6
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!
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.
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- Measure the flour and baking powder into a processor. Add the butter and process until a crumble, then add the sugar. Or make by hand by rubbing the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Beat the eggs together until blended and make up to a generous 300ml (1/2 pint) with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later.
- Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch). Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out.
- Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden.
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