Mary Berry Buttermilk Scones Recipes

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 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.