Buttermilk Scones Recipe Mary Berry

BUTTERMILK SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, sift together flour, baking powder and salt. Add butter and buttermilk; stir until a soft dough is formed.
• Turn the dough out onto a lightly floured surface and press dough into a rectangle about 3/4 inch thick and 4 inches wide. Cut into 8 even sized pieces.
• Place the scones on a lightly greased baking sheet and bake at 425 degrees F (220 degrees C) for 10 to 15 minutes, or until golden brown.

MARY BERRY CHEESE SCONES

Steps:

• Measure the flour into a bowl. Add a pinch of salt. Weigh the butter, then cut it into small pieces before adding to the flour. Rub it together with your hands until it is well mixed and looks like fine breadcrumbs.
• Grate your cheese and add to the flour along with the mustard powder, and again using your hands, mix it all in.
• Crack the egg into a meausuring jug. Add milk to your jug up to 160ml. Make a well in the middle of your flour mixture, then slowly add the milk until you have a soft but firm dough. Don't add it all at once, as you might not need it all to get it to the right consistency. Bring the dough together so it is nice and soft but not too sticky.
• Lightly sprinkle flour on to your work surface. Roll out or pat down the dough until it is about 2cm thick. Using a cutter (or a glass if you don't have any) cut out your scones and pop them on the baking tray.
• Brush the tops with a little milk and sprinkle with some finely grated cheese, then bake them in the oven for 10-15 minutes.
• They're best served warm with butter or more cheese!

BUTTERMILK & SULTANA SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and lightly flour a large baking sheet. Tip the flour into a large bowl and stir in the baking powder, xanthan gum, sugar and ½ tsp salt.
• Rub the butter into the flour mixture with your fingertips until it is completely incorporated, then add the sultanas. Stir the buttermilk and milk together, then pour into the flour mixture. Stir in with the blade of a knife to make a soft dough.
• Tip onto a lightly floured work surface and pat out with your hands until about 4cm thick. Don't knead the mixture as this will make a heavy scone, and if the mixture seems a little too wet, leave for a few mins, as gluten-free flour requires more liquid than wheat flour. Stamp out rounds using a 7cm floured cutter, then place the scones on the baking tray, spaced apart. You will need to lightly squash the dough trimmings together to give you 8-9 scones in total. Brush the tops of the scones with milk, sprinkle with sugar and bake for 10-12 mins until pale golden. Serve with butter and jam, or push the boat out with clotted cream and strawberries, too. Best eaten on the day they are made.

TRIPLE BERRY BUTTERMILK SCONES

Steps:

• In a small bowl beat together the egg and water until well combined. Set aside until needed.
• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine flour, salt, baking powder, sugar, and lemon zest; mix well to combine.
• Cut the butter into small cubes then work it into the mixture (using two forks or a pastry blender) until it resembles a coarse meal. The chunks of butter should be no smaller than peas and no larger than hazelnuts.
• In a small bowl whisk together the egg and buttermilk until well combined. Add this liquid mixture to dry mixture and use a fork to stir everything together until just moistened.
• Add in the berries and, using a rubber spatula, gently fold them into the dough. Don't worry if some of the berries break up a bit.
• Empty the loose dough out onto a clean, lightly floured work surface, then shape the dough into an 8-inch circle. You will need to knead the mixture a few times to get it to a workable texture.
• Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
• Lightly brush each scone with the egg wash.
• Bake for 20 to 22 minutes, or until light golden brown.
• Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
• In a small bowl whisk together the lemon juice, confectioners' sugar, and salt. Drizzle over scones and sprinkle with almonds, if using. Serve at once.

BUTTERMILK SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter into a food processor and pulse until you can't feel any lumps of butter (or rub in butter with fingers). Pulse in the sugar.
• Gently warm the buttermilk (don't throw away the pot) and vanilla in a microwave or pan. Using your largest bowl, quickly tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. Use a knife to quickly mix together to form a dough - don't over-mix it.
• Tip onto a floured surface and lightly bring together with your hands a couple of times. Press out gently to about 4cm thick and stamp out rounds with a 6cm or 7cm cutter. Re-shape trimmings, until all the dough is used. Spread out on a lightly floured baking sheet or two. Add a splash of milk into the buttermilk pot, then use to glaze the top of each scone. Bake for 10-12 mins until golden and well risen.

MARY BERRY'S FRESH BERRY SCONES

Steps:

• Preheat oven to 220ºC/425ºF.
• Sift flour, salt and caster sugar into a mixing bowl and add the chopped butter.
• Rub butter into the flour mix using your fingertips until a fine breadcrumb consistency.
• Beat egg and buttermilk with a fork.
• Make a well in the middle of the flour mixture, pour in egg mixture and with a round bladed knife mix into a rough dough.
• If you need a little extra buttermilk, add at this stage.
• Gently add berries, but try not to break them up.
• Turn out onto floured board and work gently .
• Using a 6cm round cutter, cut scones out and place on floured baking tray.
• Lightly brush the top of the scones with extra buttermilk and sprinkle with soft brown sugar.
• bake for 12-14 minutes or until a good golden brown.
• Cool on a wire rack until ready to serve .
• Serve with butter, whipped cream or clotted cream.