Mary Berry How to Make Scones Recipe

This light, crumbly Mary Berry How to Make Scones is made with self-raising flour, butter, and milk and ready in just 30 minutes. The magic happens when the dough rises rapidly in the oven, splitting perfectly around the middle to create that iconic tear-and-share texture. I love pulling a fresh batch from the oven for a weekend afternoon tea.

Why This Classic Works

I used to struggle with heavy, dense bakes until I followed this exact method. The secret lies in treating the dough with absolute care and barely mixing it together.

I quickly learned that rubbing the butter in until it looks like fine breadcrumbs creates that much-needed airy lift. It was a complete revelation that less truly is more when handling a wet dough.

Mary Berry How to Make Scones Ingredients

• 250g self-raising flour
• 1 tsp baking powder
• 40g butter, softened
• 25g caster sugar
• 1 large egg
• 100ml milk

How To Make Mary Berry How to Make Scones

1. Prepare the oven: Preheat your oven to 220C (200C fan) and lightly grease a large baking tray.
2. Mix the dry ingredients: Put the flour and baking powder into a large bowl, add the butter, and rub it in with your fingertips until it resembles fine breadcrumbs. Stir in the sugar.
3. Add the wet ingredients: Beat the egg in a measuring jug, then add milk to bring the total liquid up to 100ml. Gradually pour this into the dry mix, reserving a tiny bit for glazing.
4. Bring it together: Stir gently until a soft dough forms, then turn it out onto a lightly floured work surface.
5. Shape and cut: Knead very lightly just to smooth it out. Roll or pat the dough to a 2cm thickness and stamp out rounds using a 5cm fluted cutter.
6. Bake: Place the scones on the prepared tray, brush the tops with the leftover egg mixture, and bake for 10 to 15 minutes until risen and golden brown.

Recipe Tips

• Handle gently: Overworking the dough develops the gluten, resulting in tough scones rather than soft, light ones.
• Do not twist the cutter: Press straight down when cutting out the rounds to ensure they rise evenly and perfectly straight in the oven.
• Use cold hands: If your hands are too warm when rubbing in the butter, the mixture can become greasy before baking.

What To Serve With Scones

Serve these fresh from the oven, split in half while still slightly warm. They pair beautifully with a thick layer of clotted cream and a generous dollop of strawberry jam. A pot of freshly brewed English breakfast tea is the essential companion.

How To Store

These are best eaten on the exact day they are made. If you have leftovers, store them in an airtight container at room temperature for up to two days. You can also freeze baked scones for up to three months and gently reheat them.

FAQs

Why did my dough not rise?

Usually, this is because the dough was rolled too thinly or the baking powder was old. Make sure your raising agents are fresh and your dough is thick.

Can I use plain flour?

You can, but you will need to add extra baking powder to compensate for the lack of raising agents. It is much easier to stick to self-raising flour.

Should I put cream or jam on first?

This is a classic British debate. Whether you follow the Cornish way with jam first or the Devon way with cream first, they taste equally incredible.

Nutrition

• Calories: 180 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 35mg
• Sodium: 150mg
• Total Carbohydrate: 28g
• Protein: 4g

Try More Recipes:

• Mary Berry Blueberry Scones Recipe
• Mary Berry Buttermilk Scones Recipe
• Mary Berry Gluten Free Scones Recipe