Mary Berry Raspberry Scones Recipe

This tender, crumbly Mary Berry Raspberry Scones recipe is made with self-raising flour, cold butter, and fresh raspberries, and ready in 30 minutes. Splitting the warm pastry open reveals bursts of hot, jammy fruit baked right into the fluffy centre. I find baking these on a weekend morning makes the whole house smell incredible.

Why This Classic Works

Mary Berry knows exactly how to achieve a light, airy crumb, and the secret lies in not overworking the dough. I used to knead scone dough like bread, which always resulted in tough, heavy pucks.

By gently bringing the mixture together and folding in the raspberries carefully, the dough stays tender. The tart fruit cuts perfectly through the rich, buttery pastry.

Mary Berry Raspberry Scones Ingredients

• 450g self-raising flour
• 2 tsp baking powder
• 100g cold unsalted butter, cubed
• 50g caster sugar
• 2 large eggs
• 150ml milk
• 150g fresh raspberries
• 1 beaten egg (for glazing)

How To Make Mary Berry Raspberry Scones

1. Prepare the oven and tray: Preheat your oven to 220°C (200°C fan) and line a large baking tray with parchment paper.
2. Rub in the butter: In a large bowl, mix the flour and baking powder. Add the cubed cold butter and rub it in with your fingertips until it resembles fine breadcrumbs.
3. Add sugar and fruit: Stir in the caster sugar. Gently fold in the fresh raspberries, being careful not to crush them too much.
4. Mix the wet ingredients: In a jug, beat the eggs and milk together. Pour this into the dry mixture, stirring gently with a knife until it forms a soft dough.
5. Shape and cut: Turn the dough onto a lightly floured surface. Pat it down gently to a 2cm thickness and cut out rounds using a 6cm fluted cutter.
6. Bake: Place the scones on the prepared tray, brush the tops with beaten egg, and bake for 12-15 minutes until risen and golden brown.

Recipe Tips

• Use cold butter: Cold butter prevents the fat from melting before baking, ensuring a flaky, tender crumb.
• Handle the dough gently: Overworking the dough develops gluten, which makes the scones tough instead of light.
• Push the cutter straight down: Never twist the pastry cutter, as twisting seals the edges and stops the scones from rising straight.
• Freeze the raspberries: If you find fresh raspberries bleed too much juice into the dough, pop them in the freezer for 30 minutes before folding them in.

What To Serve With Raspberry Scones

Serve these warm raspberry scones with a generous dollop of clotted cream and extra raspberry jam. They are also brilliant alongside a pot of hot Earl Grey tea.

How To Store

Store baked scones in an airtight container at room temperature for up to two days. You can freeze them for up to three months by placing them in a freezer-safe bag once completely cooled. Thaw at room temperature and warm in a low oven before serving.

FAQs

Why did my scones not rise? You likely rolled the dough too thin or twisted the cutter. Always press straight down and lift up to keep the edges open.

Can I use frozen raspberries? Yes, you can use frozen raspberries straight from the freezer. They hold their shape well, though you may need to add one extra minute to the baking time.

Do I have to use self-raising flour? If you only have plain flour, add two extra teaspoons of baking powder for every 150g of flour to replicate the rising effect.

Nutrition

• Calories: 285 kcal
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 39g
• Protein: 6g

Try More Recipes:

• Mary Berry Raspberry Cake Recipe
• Mary Berry Raspberry Jam Recipe
• Mary Berry Raspberry Muffins Recipe