Mary Berry Fruit Scones Recipe

This tender, buttery Mary Berry Fruit Scones is made with self-raising flour, chilled butter, and plump sultanas, and ready in 30 minutes. Watch them rise impressively in the oven to create that signature rough edge perfect for splitting. I love serving these warm from the oven with a generous pot of tea.

Why This Classic Works

Mary Berry’s method relies on keeping everything as cold as possible, especially the butter. I used to let my butter soften to make mixing easier, but I learned that rubbing in chilled, cubed butter is the secret to creating that flaky, light texture we all want. The cold butter creates little pockets of steam as it bakes, giving the scones their impressive rise.

Another revelation for me was the consistency of the dough; it should be slightly sticky rather than dry. Many people add too much flour during the rolling stage, which leads to heavy, tough bakes, but this recipe encourages a light touch to ensure the crumb remains moist and tender.

Mary Berry Fruit Scones Ingredients

• 350g self-raising flour, plus extra for dusting
• 1 ½ tsp baking powder
• 75g butter, chilled and cut into cubes
• 30g caster sugar
• 75g sultanas
• 2 large eggs, beaten
• 100ml milk (approximate), plus extra for glazing

How To Make Mary Berry Fruit Scones

1. Preheat and Prep: Preheat your oven to 220°C (200°C Fan/Gas 7). Lightly grease a large baking sheet with a little butter or line it with baking paper.
2. Rub in the Butter: Measure the flour and baking powder into a large bowl. Add the cold butter cubes and rub them in quickly with your fingertips until the mixture looks like fine breadcrumbs.
3. Add Dry Flavours: Stir in the caster sugar and sultanas, ensuring they are evenly distributed throughout the flour mixture.
4. Make the Dough: In a jug, beat the eggs and milk together. Pour most of this liquid into the dry ingredients (reserving about 2 tablespoons for glazing) and mix with a round-bladed knife until you have a soft, slightly sticky dough.
5. Roll and Cut: Turn the dough onto a lightly floured surface and gently pat or roll it out to a thickness of 2cm. Dip a 6cm round cutter into flour and cut out the scones using a sharp, straight push—do not twist the cutter.
6. Bake: Place the scones on the baking sheet and brush the tops with the reserved egg mixture. Bake for 10-12 minutes until they are risen and golden brown.

Recipe Tips

• Don’t Twist the Cutter: When cutting your rounds, push straight down and pull straight up. Twisting the cutter seals the edges of the dough and prevents the scones from rising evenly.
• Keep it Cold: If your kitchen is warm, chill your butter cubes in the freezer for 5 minutes before rubbing them in to ensure a lighter crumb.
• Handle Gently: The less you work the dough, the more tender your scones will be; knead just enough to bring it together and no more.
• Oven Temperature: Scones need a hot oven to get that initial spring, so make sure your oven is fully up to temperature before they go in.

What To Serve With Fruit Scones

The traditional pairing is, of course, clotted cream and strawberry jam, arranged according to your preferred county tradition. For a simpler treat, they are delicious served warm with salted butter that melts into the crumb. A pot of Earl Grey or English Breakfast tea is the essential beverage to wash them down.

How To Store

These are best eaten on the day they are baked, ideally while still warm. If you have leftovers, store them in an airtight container for up to 2 days and refresh them in a warm oven for 5 minutes before serving. They also freeze beautifully for up to 1 month.

FAQs

• Why didn’t my scones rise? This usually happens if the baking powder is old, the oven wasn’t hot enough, or the cutter was twisted during shaping.
• Can I use plain flour? You can, but you will need to add significantly more baking powder (about 2 tsp extra) to get the same lift, so self-raising is safer.
• Can I use other dried fruit? Yes, glace cherries, chopped dried apricots, or raisins work perfectly well in place of sultanas.
• Why is my dough too sticky? The dough should be sticky, but if it is unmanageable, sprinkle a tiny amount of extra flour on your hands rather than adding it to the bowl.
• Do I need to egg wash them? While not strictly necessary for taste, the egg wash gives them that professional glossy, golden finish.

Nutrition

• Calories: 238 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrate: 35g
• Protein: 6g

Try More Recipes:

• Mary Berry Boiled Fruit Cake Recipe
• Mary Berry Chocolate Mousse Cake Recipe
• Mary Berry Mincemeat Recipe