Mary Berry Blueberry Scones Recipe

This tender, flaky Mary Berry Blueberry Scones is made with fresh blueberries and cold butter, ready in 30 minutes. The warm, golden tops crack slightly as they bake, revealing bursts of juicy purple fruit inside. I love serving these warm from the oven on a quiet weekend morning.

Why This Classic Works

I used to struggle with heavy, dense bakes until I learned the secret to handling the dough properly. Rubbing the butter in lightly with your fingertips makes all the difference here.

Adding the blueberries at the very end stops the dough from turning completely purple. It was a simple lesson that transformed my morning baking routine forever.

Mary Berry Blueberry Scones Ingredients

• 450g self-raising flour
• 2 tsp baking powder
• 75g cold butter, cubed
• 50g caster sugar
• 2 large eggs
• 225ml whole milk
• 150g fresh blueberries

How To Make Mary Berry Blueberry Scones

1. Mix The Dry Ingredients: Sift the self-raising flour and baking powder into a large mixing bowl.
2. Rub In The Butter: Add the cold, cubed butter and rub it into the flour using your fingertips until it resembles fine breadcrumbs, then stir in the caster sugar.
3. Combine Wet Ingredients: In a small jug, beat the eggs and milk together. Pour most of the liquid into the flour mixture, reserving a little for glazing later.
4. Bring Together And Add Fruit: Gently mix to form a soft dough, then carefully fold in the fresh blueberries so they do not burst.
5. Shape And Cut: Tip the dough onto a floured surface, pat it down to about 2.5cm thick, and cut out rounds using a 6cm fluted cutter.
6. Bake To Golden: Place on a baking tray, brush with the reserved egg wash, and bake at 220°C (200°C fan) for 12 to 15 minutes.

Recipe Tips

• Keep ingredients cold: Cold butter stops the dough from becoming greasy and helps the scones rise nicely in the oven.
• Do not twist the cutter: Pressing straight down ensures the scones rise evenly without lopsided tops.
• Handle gently: Overworking the dough creates tough bakes, so only knead it until just combined.

What To Serve With Blueberry Scones

These pair beautifully with thick clotted cream and a dollop of lemon curd or blueberry jam. A freshly brewed pot of Earl Grey tea balances the sweetness perfectly.

How To Store

Store in an airtight container at room temperature for up to two days. They freeze brilliantly for up to three months; simply thaw and warm them gently in the oven before eating.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them first, or they will bleed into the dough. Toss them in a little flour before adding.

Why did my scones not rise?

Your baking powder might be out of date, or you may have rolled the dough too thin before cutting.

Can I make the dough ahead of time?

It is best to bake the dough immediately after mixing so the baking powder remains fully active.

Nutrition

• Calories: 280 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 55mg
• Sodium: 320mg
• Total Carbohydrate: 44g
• Protein: 7g

Try More Recipes:

• Mary Berry Pear and Blueberry Galette Recipe
• Mary Berry Baileys Cheesecake Recipe
• Mary Berry Classic Christmas Cake Recipe