Mary Berrys Scones Food

MARIONBERRY SCONES

Marionberry Scones image

Provided by Food Network

Categories dessert

Time 2h15m

Yield 6 scones

Number Of Ingredients 11

Ingredients

5 cups all-purpose flour, plus more for hands and parchment
1 cup sugar, plus more for sprinkling
2 1/2 tablespoons baking powder
1 teaspoon salt
3/4 cup shortening
1/2 cup butter
2 cups milk
1 1/2 to 2 cups Marionberries (or substitute blackberries)
2 cups powdered sugar
2 teaspoons lemon extract
1/4 cup milk

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.

TREACLE SCONES

Treacle Scones image

Make and share this Treacle Scones recipe from Food.com.

Provided by Millereg

Categories Scones

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces self-rising flour
2 ounces butter
1 ounce caster sugar
1/2 teaspoon ground cinnamon
2 tablespoons black treacle or 2 tablespoons molasses
1 pinch salt
5 fluid ounces milk, to mix

Steps:

Heat oven to 425°F or Gas Mark 7 and grease a baking sheet.
Sift the flour and salt into a bowl and rub in the butter.
Mix in the sugar and cinnamon.
Add the treacle or molasses and sufficient milk to make soft dough.
Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic.
Roll out to about ½-inch thick, and cut into rounds with a 2½-inch pastry cutter.
Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour.
Cool on a wire rack.
Serve split in half and buttered.
Store at room temperature in an airtight container.

Nutrition Facts : Calories 380, Fat 13.5, SaturatedFat 8.2, Cholesterol 35.8, Sodium 870.4, Carbohydrate 57.6, Fiber 1.7, Sugar 7.2, Protein 7

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