Wednesday, March 5, 2014

Scones ! The definitive recipe for traditional scones from Mary Berry

My British friend Joan shared this recipe from My Kitchen Table : 100 Cakes and Bakes' by Mary Berry.
I've been searchingt for the Best of the Best Recipe for Scones!
Give them a try and let me know what you think!

Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they take various shapes including triangles, rounds and squares.[7][8] Baking scones at home is often closely tied to heritage baking. They tend to be made from family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.[9]

The pronunciation of the word within the United Kingdom varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/ with the preference rising to 99% in the Scottish population[citation needed]. This is also the pronunciation of Australians, Canadians and New Zealanders. Other regions, particularly the United States and Ireland, pronounce the word as /ˈskn/. The pronunciation /ˈskʊn/ is also used, particularly in Ireland. British dictionaries usually show the "con" form as the preferred pronunciation, while recognising that the "cone" form also exists.[1]
The difference in pronunciation is alluded to in the poem which contains the lines:
I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone.

The secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side.
450g (1 lb) self-raising flour
2 rounded tsp baking powder
75g (3 oz) butter
50g (2 oz) granulated sugar
2 large eggs
about 225ml (8 oz) 1C  milk
To serve
raspberry jam
clotted cream or double cream, whipped
Preheat the oven to 220°C/425°F/gas mark 7. Lightly grease two baking-sheets.

Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to 300ml (10 fl oz) with the milk, then put about 2 tbsp aside in a cup for later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
Turn the dough out on to a lightly floured surface and flatten it to a thickness of 1-2cm (½-1 in). Use a 5cm (2 in.) fluted cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more.
Arrange on the prepared baking-sheets and brush the tops of the scones with the reserved beaten egg mixture to glaze. Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Serve as fresh as possible, cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like.

Peace in the Kitchen!

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