Mary Berrys Fruity Scones Recipes

MARY BERRY'S FRUITY SCONES RECIPE

Steps:

• Heat the oven to 220C, 200C fan, gas 7. Lightly grease a large baking sheet.
• Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible. Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar, sultanas, milk and egg.
• Pour 100ml of the milk and all but 2 tablespoons of the beaten egg into the flour mixture. Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
• Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm deep.
• Cut out as many rounds as possible from the first rolling with a 6cm cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
• Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.

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.

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!