My first baking book I got for myself was Mary Berry's 100 Cakes and Bakes. Mary Berry is a English food writer and presenter, and appears in many British Programmes, such as the recent and famous show "The Great British Bake-off" as judge. She is also named the "Queen of Cakes". She started showing the British how to cook in the 1970's and is still doing so now. She was appointed Commander of the Order of the British Empire (CBE) in the 2012 Birthday Honours for services to culinary arts. She has published over 70 cookery books up to date, and is publishing another 2 more this year, with a new Mary Berry Cooks TV series. Those who are in England, will know who she is.
This lovely lady always make cooks and bakes in a simple yet delicious way. Like in this book, she make bakes so easy, that they're almost foolproof recipes. If you haven't gotten her books, or know about her, look up in the net or library for her recipes and you will be amazed on how simple and nice her recipes are!
This lovely lady always make cooks and bakes in a simple yet delicious way. Like in this book, she make bakes so easy, that they're almost foolproof recipes. If you haven't gotten her books, or know about her, look up in the net or library for her recipes and you will be amazed on how simple and nice her recipes are!
You will be seeing me doing quite a few of her recipes because I just simply love her. But first, let's do some English classic, Scones.
Scones are similar to what the American call as biscuits, just that scones are more sweet and usually eaten with jam and during breakfast and high-tea, whereas for biscuits, they are usually savoury and eaten with dinners.
Scones are similar to what the American call as biscuits, just that scones are more sweet and usually eaten with jam and during breakfast and high-tea, whereas for biscuits, they are usually savoury and eaten with dinners.
A good scone in my opinion should have a nice crust on the outside, yet soft and moist in the middle when you cut open them. They shouldn't be tough, yet, it's a little flaky. Mary Berry's Devonshire Scones definitely fit them all.
These are so moist, delicious, slightly milky and taste best when it's warm!
These are so moist, delicious, slightly milky and taste best when it's warm!
Secrets to making a good scones according to Mary, is not to handle them too much before baking, and make the mixture on the wetter side.
I mixed my wet ingredients into the measuring jug so as not to wash another bowl! Am I clever or what! =p
Mixing in the butter with my fingers! I love using my hands sometimes, but of course, you could use a pastry cutter, or a food processor for this job. But, more things to wash that is! (Yes, I don't like to wash a lot of things! Save the environment yeah? =D)
You should get bread crumbs like texture when you are done! Don't have to be perfect if you see a few larger pieces, but do make sure almost all is being rubbed in. We aren't perfect as well, are we?
Add in your sugar, and wet ingredients and mix until you get a rough dough. Remember not to over-work your dough! We want a flaky and soft scones, not a tough and chewy one.
Now, on a floured surface, roll out your dough. I used my hand to press them down as evenly as possible. You want around 2-3cm thick, though Mary Berry said 1-2cm in thickness, but I find 2-3cm thick dough will rise taller! I like my scones to be thick of course, to be able to fill up with jam! You could of course follow Mary's instructions. Use a fluted cutter and cut them through. Brush the tops with egg wash and you are ready to bake them off!
Recipe adapted from Mary Berry's 100 Cakes and Bakes
Ingredients
450g self-raising flour
2 rounded tsp baking powder
75g butter. at room temperature
50g caster sugar
2 large eggs, at room temperature
about 225ml milk
Directions
1) Preheat oven to 220°C/Fan, 200°C/Gas 7. Lightly grease 2 baking sheets.
2) Mix flour and baking powder in a large bowl. Add butter, and rub in with your fingertips until mixture forms fine bread crumbs. Stir in sugar. Beat eggs and milk in a separate bowl, to make up 300ml of wet ingredients. Take out 2 tablespoons of the mixture for later use.
3) Gradually add egg mixture with the dry to form a soft dough. It is far better that scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
4) Turn dough on lightly floured surface and flatten with your hand or rolling pin to thickness of 1-2cm (or 2-3cm). Use a 5cm fluted cutter to cut out dough and lifting it up straight. If you have difficulties lifting the dough up, consider flouring your working surface more and using a bench scrapper to lift it up. Gently knead the remaining dough together and cut out more scones in the same way.
5) Arrange the scones on prepared baking sheets and brush the tops with reserved egg mixture to glaze. Bake for 10-15 minutes, until well risen and golden. Transfer to wire rack and leave to cool, covered with tea towel to keep them moist. Serve as fresh as possible, cutting the scones in half and serve with jam.
These scones are best eaten warm, or can leave to cool completely and freeze. Thaw the scones and then refresh them in a moderate oven (180°C) for 10 minutes.
Ingredients
450g self-raising flour
2 rounded tsp baking powder
75g butter. at room temperature
50g caster sugar
2 large eggs, at room temperature
about 225ml milk
Directions
1) Preheat oven to 220°C/Fan, 200°C/Gas 7. Lightly grease 2 baking sheets.
2) Mix flour and baking powder in a large bowl. Add butter, and rub in with your fingertips until mixture forms fine bread crumbs. Stir in sugar. Beat eggs and milk in a separate bowl, to make up 300ml of wet ingredients. Take out 2 tablespoons of the mixture for later use.
3) Gradually add egg mixture with the dry to form a soft dough. It is far better that scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
4) Turn dough on lightly floured surface and flatten with your hand or rolling pin to thickness of 1-2cm (or 2-3cm). Use a 5cm fluted cutter to cut out dough and lifting it up straight. If you have difficulties lifting the dough up, consider flouring your working surface more and using a bench scrapper to lift it up. Gently knead the remaining dough together and cut out more scones in the same way.
5) Arrange the scones on prepared baking sheets and brush the tops with reserved egg mixture to glaze. Bake for 10-15 minutes, until well risen and golden. Transfer to wire rack and leave to cool, covered with tea towel to keep them moist. Serve as fresh as possible, cutting the scones in half and serve with jam.
These scones are best eaten warm, or can leave to cool completely and freeze. Thaw the scones and then refresh them in a moderate oven (180°C) for 10 minutes.