Buttermilk Cheese Scones Mary Berry Recipes

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!

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.

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.

BUTTERMILK SCONES

Steps:

• Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
• Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

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.