Bake up a batch of warm and fluffy scones with Mary Berry Scone Recipe. Made with basic ingredients like flour, sugar, eggs, and cream, this classic British baked good is the perfect addition to your afternoon tea. Serve with jam and clotted cream for a delicious treat.
Mary Berry Scone
Mary Berry Scones are a classic British dessert that are quick and easy to make, and perfect for serving with tea or coffee. Scones are made by combining flour, sugar, baking powder, and butter, and then adding milk to form a soft and slightly sticky dough. The dough is then shaped into rounds and baked until golden brown.
Mary Berry Scone recipe, she starts by sifting together flour, sugar, and baking powder in a large mixing bowl. She then adds cubes of cold butter and uses her fingers to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. She then adds milk, stirring until the ingredients come together to form a soft and slightly sticky dough.
Mary Berry Scones are delicious on their own, but can also be served with a variety of toppings, such as jam, whipped cream, or clotted cream. They are perfect for a sweet snack or for taking to a potluck or gathering with friends.
Mary Berry Scones are a classic British dessert that are well-loved for their simple ingredients and delicious flavor. With their easy-to-follow recipe and versatile toppings, they are a must-try dish for anyone who loves sweet and satisfying treats.
What is the trick in making good scones?
- Use cold ingredients: Start with cold butter, cream, and eggs, as this will help to create a flaky texture. Cold ingredients will also prevent the butter from melting too quickly, which can cause the scones to be dense and heavy.
- Handle the dough gently: Over-mixing the dough can cause the gluten in the flour to develop, making the scones tough and dense. Be sure to handle the dough gently, just until the ingredients are combined, to create a tender texture.
- Use a light touch: When shaping the scones, use a light touch to prevent the dough from becoming tough and dense. Gently press the dough into a circle or triangle shape, then cut the scones into individual portions.
- Use high-quality ingredients: Using high-quality ingredients, such as unbleached flour, butter, and cream, will improve the flavor and texture of the scones.
- Bake at a high temperature: Baking the scones at a high temperature, typically around 425°F (220°C), will create a flaky exterior and a tender interior.
How do I get my fruit scones to rise and be fluffy?
- Use baking powder: Baking powder is a leavening agent that helps the scones to rise. Make sure to use fresh baking powder, as expired or old baking powder may not work as well.
- Use cold ingredients: Start with cold butter, cream, and eggs, as this will help to create a flaky texture. Cold ingredients will also prevent the butter from melting too quickly, which can cause the scones to be dense and heavy.
- Avoid over-mixing: Over-mixing the dough can cause the gluten in the flour to develop, making the scones tough and dense. Mix the dough just until the ingredients are combined, then gently fold in the fruit.
- Don’t over-bake: Over-baking the scones can cause them to be dry and dense. Check the scones regularly and remove them from the oven when they are just golden brown on the outside.
Should you put egg in scones?
Yes, eggs are commonly used in scone recipes. They serve several purposes in scone baking, including adding moisture, richness, and structure. The proteins in the eggs help to bind the ingredients together, while the fats add flavor and tenderness to the scones.
Typically, scone recipes call for one or two eggs, depending on the desired texture and richness of the scones. If you want a lighter and more crumbly scone, you can use one egg. For a more rich and tender scone, you can use two eggs.
It’s important to note that eggs also contribute to the color of the scones, so using eggs can result in a slightly more yellow or golden-colored scone.
Is buttermilk or heavy cream better for scones?
The choice between buttermilk and heavy cream for scones depends on the desired flavor and texture of the scones.
Buttermilk is a tangy, cultured dairy product that adds a slight sour flavor to scones. It also reacts with the baking powder to help the scones rise and create a tender crumb.
Heavy cream, on the other hand, is a rich dairy product that adds moisture and fat to the scones, resulting in a tender, rich, and slightly sweet flavor.
If you prefer a tangy flavor, buttermilk may be the better choice. If you prefer a rich and tender texture, heavy cream may be the better choice. Some scone recipes may use a combination of both buttermilk and heavy cream for a balance of tanginess and richness.
Best Mary Berry Scone Recipe
Servings: 10 Preparation: 15 minutes Cooking time: 15 minutes Calories: 224 Fat: 8.7g
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons of baking powder
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon of salt
- 1/2 cup (115 g) unsalted butter, chilled and cut into small pieces
- 1 large egg
- 2/3 cup (165 ml) milk
- 1 tablespoon of demerara sugar, for sprinkling
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the chilled butter to the bowl and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, beat the egg and milk together.
- Add the egg mixture to the flour mixture and stir until just combined. Do not overmix. The dough will be sticky.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds. Roll the dough out to a thickness of about 1 inch (2.5 cm).
- Use a 2 1/2 inch (6.5 cm) round cookie cutter to cut out scones. Place the scones on the prepared baking sheet and sprinkle with demerara sugar.
- Bake the scones for 12-15 minutes, or until risen and golden.
- Serve the scones warm with butter and jam, if desired.
Nutrition:
Calories: 224
Fat: 8.7g
Carbohydrates: 31.9g
Protein: 3.2g
Fiber: 0.8g
Sugar: 5.3g
Sodium: 5mg
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Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons of baking powder
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon of salt
- 1/2 cup (115 g) unsalted butter, chilled and cut into small pieces
- 1 large egg
- 2/3 cup (165 ml) milk
- 1 tablespoon of demerara sugar, for sprinkling
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the chilled butter to the bowl and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, beat the egg and milk together.
- Add the egg mixture to the flour mixture and stir until just combined. Do not overmix. The dough will be sticky.
- Turn the dough out onto a lightly floured surface and knead gently for a few seconds. Roll the dough out to a thickness of about 1 inch (2.5 cm).
- Use a 2 1/2 inch (6.5 cm) round cookie cutter to cut out scones. Place the scones on the prepared baking sheet and sprinkle with demerara sugar.
- Bake the scones for 12-15 minutes, or until risen and golden.
- Serve the scones warm with butter and jam, if desired.
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