Mary Berry s scone fruit crown YOU Magazine

Mary Berry s scone fruit crown YOU Magazine

Mary Berry's scone fruit crown - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s scone fruit crown By You Magazine - February 17, 2019 Making mini scones and gathering them together in a crown shape in this scone fruit crown is a quick and impressive way to serve large numbers for a picnic or other gathering. Georgia Glynn Smith MAKES 1 x 18-SCONE CROWN PREP TIME: 10 minutes COOK TIME: 10-12 minutes 1 egg about 110ml (3½fl oz) milk 225g (8oz) self-raising flour, plus extra for dusting 1 heaped tsp baking powder 40g (1½oz) butter, softened, plus extra for greasing 25g (1oz) caster sugar 25g (1oz) sultanas 25g (1oz) ready-to-eat dried apricots, chopped into tiny pieces (see note) TO DECORATE 2 tbsp apricot jam, warmed 1-2 tbsp nibbed sugar 1. You will need a 23cm (9in) round sandwich tin and a 4cm (1½in) plain round pastry cutter. Preheat the oven to 220C/fan 200C/gas 7 and grease the tin. 2. Break the egg into a measuring jug, then beat with a fork and pour in enough of the milk to make 150ml (5fl oz) of liquid. 3. Measure the flour, baking powder and butter into a large bowl. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Add the sugar and, using a fork, stir in enough of the beaten egg mixture to make a sticky dough (reserve any leftover for brushing). Finally, stir in the dried fruits. 4. Tip on to a floured work surface and gently knead until combined. Don’t overwork the mixture or the finished scones will be tough. Using a rolling pin, gently roll out the dough to about 2.5cm (1in) thick. Cut out 18 mini scones with the pastry cutter, re-rolling the dough as needed (see note), and arrange them in the tin so they are touching each other in a crown shape. Brush the tops with the remaining egg mixture from the jug. 5. Bake in the oven for 10-12 minutes until golden. 6. Brush with a little apricot jam to glaze and sprinkle with nibbed sugar. Transfer to a wire rack to cool a little, then serve with jam and clotted cream. COOK’S NOTES Use scissors to snip the apricots into pieces quickly. Dip your cutter in flour if you find it is getting sticky. (Try not to twist the cutter or the scones will rise unevenly.) Shape any extra dough into another scone and cook alongside the crown – cook’s perks! PREPARE AHEAD The scone crown is best made and eaten on the same day – served warm, ideally – but it can be made a day ahead. Store in an airtight container. FREEZE Freezes well for up to a month. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved
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