HOMEMADE SCONES MARY BERRY RECIPES

Steps:

• Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with baking paper.
• Sift the flour into a bowl along with the salt, mustard powder, cayenne pepper and baking powder. Drop in the butter and rub it into the flour mixture until the mixture resembles bread crumbs. Stir in 2/3 of the cheese.
• Break the egg into a measuring jug and add milk to give you the equivalent of 5 fluid ounces (1/4 pint). Stir this into the dry mixture and mix to a soft but not sticky dough. Turn out onto a floured board and knead lightly for a few turns. Pat out into a 6 inch round.
• Stamp out into rounds using a sharp round (2 1/2 inch) cutter and place onto the baking sheet. Brush the tops with a bit more milk and sprinkle with the remaining cheese.
• Bake for 15 minutes in the preheated oven for 15 minutes unil well risen and golden. Slip onto a wire rack to cool. Best eaten on the day.

Steps:

• Preheat the oven to 400F°.
• In a large bowl, mix all the dry ingredients.
• Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
• In a medium bowl, mix the buttermilk, egg and vanilla.
• Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.
• Do not over work the dough. Fold in the blueberries.
• Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
• Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.