If you love a classic British bake, this Mary Berry fruit scones recipe is a must-try. These scones are beautifully light and fluffy inside, with a golden, slightly crisp exterior and bursts of sweet dried fruit in every bite. They’re simple to make, beginner-friendly, and come together in under 30 minutes. Perfect for afternoon tea or a quick homemade treat, these scones deliver reliable, bakery-style results every time.
Ingredients
For the Scones
- 225g self-raising flour
- 1 tsp baking powder
- 50g unsalted butter, softened
- 25g caster sugar
- 75g mixed dried fruit (raisins or sultanas)
- 1 large egg
- 100ml milk (plus extra for brushing)
For Serving
- Strawberry jam
- Clotted cream
How to Make Mary Berry Fruit Scones
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with parchment paper and place it in the centre of the oven.
- Mix the dry ingredients: In a large bowl, sift together the self-raising flour and baking powder. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Add sugar and fruit: Stir in the caster sugar and dried fruit, making sure they are evenly distributed.
- Form the dough: Beat the egg in a small bowl and mix with the milk. Gradually add to the dry mixture, stirring until a soft dough forms. Avoid overmixing.
- Shape the scones: Turn the dough onto a lightly floured surface and gently knead just until smooth. Roll out to about 2cm thick and cut into rounds using a cutter.
- Prepare for baking: Place the scones onto the baking tray and brush the tops lightly with milk for a golden finish.
- Bake: Bake for 10–12 minutes until well risen and golden brown on top.
- Cool and serve: Transfer to a wire rack to cool slightly. Serve warm with jam and clotted cream.
Tips for Perfect Fruit Scones
Why are my scones not rising well?
Make sure your baking powder is fresh and avoid overworking the dough, as this can make the scones dense.
How do I keep scones soft and fluffy?
Handle the dough gently and avoid adding too much flour. A slightly sticky dough produces lighter scones.
Can I use plain flour instead?
Yes, just add an extra teaspoon of baking powder to achieve the same rise.
How do I get an even golden top?
Brush the tops with milk or egg wash just before baking for a beautiful finish.
Serving Suggestions
- Serve warm with clotted cream and strawberry jam
- Pair with a pot of tea for a traditional afternoon treat
- Add fresh berries on the side for extra freshness
- Enjoy with a light dusting of icing sugar
Storage
Room Temperature
Store in an airtight container for up to 2 days. Best enjoyed fresh on the day of baking.
Refrigerator
Not recommended as it can dry out the scones, but they can be kept for up to 3 days if necessary.
Freezing
Freeze in a sealed container for up to 3 months. Reheat in the oven to restore freshness.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 32g
- Protein: 5g
- Fat: 7g
- Saturated Fat: 4g
- Sodium: 180mg
Note: Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make fruit scones without eggs?
Yes, you can replace the egg with extra milk or a milk alternative. The texture will still be soft and delicious.
Why are my scones dry?
Dry scones are usually caused by too much flour or overbaking. Keep an eye on them and remove once golden.
Can I use fresh fruit instead of dried fruit?
Yes, but fresh fruit adds moisture. Reduce the milk slightly to balance the dough consistency.
Can I prepare the dough ahead of time?
It’s best to bake immediately after making the dough, but you can refrigerate it for up to 1 hour before baking.
