Mary Berry Scones with Raspberries Recipe

This tender, crumbly Mary Berry Scones with Raspberries is made with self-raising flour, fresh raspberries, and cold butter, ready in just 25 minutes. Breaking one open reveals pockets of jammy, baked fruit surrounded by a soft interior that begs for clotted cream. I love how easily this dough comes together for afternoon tea.

Why This Classic Works

Mary Berry’s traditional baking methods always yield reliable results, and these scones are no exception. The secret lies in handling the dough as little as possible to keep the gluten relaxed.

When I first tried adding fresh fruit, I overmixed and turned the dough completely pink. I quickly learned to gently fold in the raspberries right at the end to keep them perfectly intact.

Mary Berry Scones with Raspberries Ingredients

• 250g self-raising flour
• 1 tsp baking powder
• 40g cold butter, cubed
• 25g caster sugar
• 100g fresh raspberries, chilled
• 1 large egg
• 100ml whole milk

How To Make Mary Berry Scones with Raspberries

1. Prepare the oven: Preheat your oven to 220°C (200°C Fan) and line a baking tray with parchment paper.
2. Rub in the butter: In a large bowl, mix the self-raising flour and baking powder. Add the cold butter and rub it in with your fingertips until it resembles fine breadcrumbs.
3. Add sugar and fruit: Stir in the caster sugar, then very gently fold in the chilled fresh raspberries.
4. Mix the wet ingredients: Beat the egg and milk together in a small jug. Pour most of it into the flour mixture, reserving a little for glazing.
5. Form the dough: Mix quickly with a round-bladed knife until it forms a soft dough, being careful not to crush the raspberries.
6. Cut the scones: Turn onto a floured surface, pat down to 2cm thick, and stamp out rounds with a 5cm cutter. Place on the tray and brush with the reserved egg wash.
7. Bake to golden: Bake for 12 to 15 minutes until risen and golden brown on top.

Recipe Tips

• Use cold ingredients: Warm butter will make the dough heavy, so keep your butter and milk well chilled before starting.
• Do not twist the cutter: Press straight down and pull straight up to ensure the scones rise evenly in the oven.
• Chill the raspberries: Cold or even slightly frozen raspberries are much less likely to burst and bleed pink juice into your dough.

What To Serve With Scones with Raspberries

These fruity bakes are best served warm with a generous dollop of Cornish clotted cream and a dab of extra raspberry jam. They also pair wonderfully with a strong, hot pot of Earl Grey or English Breakfast tea.

How To Store

Keep baked scones in an airtight container at room temperature for up to two days. You can easily freeze them for up to three months, defrosting at room temperature and warming slightly in the 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 leave the dough at least 2cm thick.

Can I use frozen raspberries? Yes, frozen raspberries work very well and actually help prevent the fruit from bleeding into the dough. Do not thaw them first.

What if my dough is too dry? Add a tiny splash of extra milk if the dough is not coming together. Flour absorbency can vary depending on the brand and humidity.

Nutrition

• Calories: 180 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrate: 28g
• Protein: 4g

Try More Recipes:

• Mary Berry Raspberry Scones Recipe
• Mary Berry How to Make Scones Recipe
• Mary Berry Blueberry Scones Recipe