MARY BERRY COOKBOOKS IN ORDER RECIPES

Steps:

• Preheat the oven to 420 F (220 C)
• Combine the baking powder, flour, and sugar in one bowl big enough tosquish your hands around in!
• Add the butter, some people say chopped up in chunks, but I just throw itall in.
• Using your fingers, combine the butter and dry ingredients by pinching ittogether and do what they call "rubbing it in." You should end upwith a mix that looks like breadcrumbs.
• In a measuring jug, crack the eggs in.
• Add milk until you reach 10 fl oz (300 ml).
• Mix the milk and eggs together.
• Add the milk and egg mixture to the rest of the mix, slowly, and combine asyou go. Do NOT pour it all in at once. You're going to want leftover mixture tobrush on top of the scones, and if you add it all, you may end up with a doughthat is way too sticky to be worked with.
• On a floured surface, roll or press out the dough until it's about 1/2 inch(5 centimeters).
• Cut out the dough in circles using a flutted cutter or top of a cut.
• Put your cut out scones on a baking tray. They don't need to be really farapart, just a few inches.
• Brush the tops with the leftover egg and milk mixture, either using a pastrybrush or a paper towel (again, let's get real and down to earth here!)
• Bake the scones until they go golden, about 12 to 15 minutes.
• Let cool on a wire rack.
• Cut in half and decide which way you're going to put the jam and clottedcream on. Do you put the jam on first, and then the clotted cream on top, orthe other way around? Your choice!

Steps:

• In a Dutch oven, or large pot, sauté the onions with the butter over medium heat, until the onions are soft and golden, about 20 to 30 minutes, stirring often. Add a few drops of water if they get too dry. You want them caramelized but not browned.
• Add flour, mixing well another 2-3 minutes.
• Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.
• Add the beef broth, salt & pepper to taste, reduce heat.
• Cover and simmer gently for about 20 minutes.
• Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls.
• Place bowls on a baking sheet.
• Place sliced toasted bread rounds into each bowl and top bread with cheese.
• Broil 2 to 3 minutes, until cheese melts.