by Mary Berry
Makes 12
Special equipment 7.5cm (3in) scone cutter
225g (8oz) self-raising flour, plus a little extra to dust
2 tsp baking powder
45g (11⁄2oz) butter, at room temperature
25g (scant 1oz) caster sugar
1 egg
about 150ml (5fl oz) milk
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the flour, baking powder, and butter into a food processor and whiz until the mixture resembles breadcrumbs. Add the sugar.
2. Break the egg into a measuring jug and beat with a fork, then pour in enough of the milk to make just over 150ml (5fl oz). Beat again to mix.
3. Switch the processor on and gradually pour in the milk and egg mixture, leaving about 1 tablespoon in the jug for glazing. Whiz until combined – the mixture should be slightly sticky. Add a little more milk if it isn’t.
4. Transfer the dough to a lightly floured work surface and knead until smooth, then roll it out until it is 1cm (1⁄2in) thick. Using a 7.5cm (3in) scone cutter, cut out 12 scones, re-rolling the dough until it is all used up.
5. Arrange on a greased baking sheet and brush the tops with the remaining milk and egg mixture to glaze.
6. Bake for 15–20 minutes or until well risen and golden.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 45 minutes or until well risen and cooked in the middle.
PREPARE AHEAD AND FREEZE
The scones can be made up to 1 day ahead. Freeze for up to 3 months.
BUTTERY SCONES
g Contents g Tea for a Crowd
BEST-EVER BROWNIES
Most brownies are dense and dark, but we use milk chocolate so ours are very light in colour and texture, with gooey pieces of melted chocolate. Simply delicious.
Makes 12
Special equipment 23 x 33cm (9 x 13in) traybake tin, lined with baking parchment and well greased
225g (8oz) butter, softened
350g (12oz) milk chocolate
4 eggs
450g (1lb) light muscovado sugar
150ml (5fl oz) milk
225g (8oz) self-raising flour
1. Preheat the oven to 180˚C (160˚C fan/350˚F/Gas 4). Melt the butter and 225g (8oz) of the chocolate in a bowl set over a pan of hot water until the mixture is smooth and glossy.
2. Break the eggs into a mixing bowl, add the sugar, milk, and the melted chocolate mixture, and beat with a wooden spoon to combine. Sift in the flour and mix until smooth.
3. Stir in the remaining chocolate, then pour into the tin and bake for 45–50 minutes or until well risen and cooked in the middle. Leave to cool, then cut into 12 squares.
IN THE AGA
Bake on the grid shelf on the floor of the roasting oven, with the cold sheet on the second set of runners, for 45 minutes or until well risen and cooked in the middle.
PREPARE AHEAD AND FREEZE
The brownies can be made up to 2 days ahead. Freeze for up to 3 months.
BEST-EVER BROWNIES
AUTHORS’ ACKNOWLEDGMENTS
Firstly, a huge thank you to the lovely Lucinda McCord, who was an essential part of the team that created the recipes with us for this book. Lucinda, thank you for your dedication, passion for your work, and friendship. We could not do what we do without you.
Thank you, too, to Mary-Clare Jerram at DK, who commissioned us to write this book and could see our vision for it. She has worked closely with us at every stage and always with a smile.
And a huge thank you to Dawn Henderson and Megan Lea, who edited the book with such dedication and commitment, and great understanding. It has been a joy to work with you.
Thank you to home economist lovely Lisa Harrison who made our recipes for the shoots, and to Georgia Glynn Smith for the stunning photography.
We would also like to thank our agents, Felicity Bryan and Michele Topham, who never seem to worry about our problems, but just sort them out fast!
Finally, thank you to you our readers for your amazing support.
PUBLISHER’S ACKNOWLEDGMENTS
For the 2019 edition, DK would like to thank Alice Horne for project editing; Georgia Glynn Smith for photography; Lisa Harrison and Evie Harbury for the beautiful food styling; Hannah Wilkinson and Rob Merrett for prop styling; Sara Robin for photography art direction; Steve Crozier for image retouching; Tessa Wright for wardrobe styling; Jo Penford for hair and makeup; Vanessa Bird for providing the index; and Corinne Masciocchi for proofreading.
For the 2014 edition thanks are due to the following people: Project editors Michael Fullalove and Andrew Roff; photographer William Reavell; Managing editor Angela Wilkes; Managing art editor Christine Keilty; and in DK India: Head of publishing Arpana Sharma; Managing art editor Romi Chakraborty; Senior editor Saloni Talwar.
Editor Megan Lea
Senior art editor Sara Robin
Jacket designer Saffron Stocker
Jackets co-ordinator Lucy Philpott
Producer, pre-production Heather Blagden
Senior producer, pre-production Tony Phipps
Producer Samantha Cross
Creative technical support Tom Morse
Senior DTP designer Tarun Sharma
DTP designer Umesh Singh Rawat
Pre-production manager Sunil Sharma
Managing editor Dawn Henderson
Managing art editor Marianne Markham
Art director Maxine Pedliham
Publishing director Mary-Clare Jerram
Photographer Georgia Glynn Smith
Photography art direction Sara Robin
Digital Programme Manager Miguel Cunha
Senior Manager Lakshmi Rao
Producer Suruchi Kakkar
Techno Editor Sheetal Dayal
Software Engineer Rachana Kishore
Production Manager Nain Singh Rawat
Production Coordinator Manish Bhatt
NOTE: The author and publisher advocate sustainable food choices, and every effort has been made to include only sustainable foods in this book. Food sustainability is, however, a shifting landscape, and so we encourage readers to keep up to date with advice on this subject, so that they are equipped to make their own ethical choices.
This edition published in 2019
First published in Great Britain in 2010 by
Dorling Kindersley Limited
80 Strand, London WC2R 0RL
Text copyright © 2010, 2014, 2019 Mary Berry
Copyright © 2010, 2014, 2019 Dorling Kindersley
A Penguin Random House Company
001–315230–Oct/2019
All rights reserved.
No part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of the copyright owner.
A CIP catalogue record for this book is available from the British Library.
ISBN: 9780241393529
This digital edition published in 2019
ISBN: 9780241430736
New photography © Georgia Glynn Smith
All other images © Dorling Kindersley
For further information see: www.dkimages.com
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