Mary Berry Cherry Scones Recipe

These Mary Berry cherry scones are soft, buttery, and packed with sweet glacé cherries in every bite. They have a beautifully light texture with crisp golden tops and a tender crumb that pairs perfectly with butter, cream, or jam. This classic British bake is simple enough for beginners yet delivers bakery-style results every time. From start to finish, the recipe takes around 30 minutes, making it ideal for afternoon tea, weekend baking, or a quick homemade treat.

Table of Contents

• What Are Mary Berry Cherry Scones?
• Mary Berry Cherry Scones Recipe Ingredients
• Preparation and Cooking Time
• How to Make Mary Berry Cherry Scones
• Tips for Perfect Cherry Scones
• Serving Suggestions
• Storage Instructions
• Nutrition Information
• FAQs

What Are Mary Berry Cherry Scones?

Mary Berry cherry scones are traditional British fruit scones made with self-raising flour, butter, sugar, milk, and chopped glacé cherries. They are lightly sweet with a rich buttery flavour and soft interior. Unlike dense bakery scones, these homemade cherry scones are wonderfully fluffy and tender when handled gently.

The cherries add bursts of sweetness throughout the dough, while the golden tops give them that classic tea-room finish. Served warm from the oven with butter or clotted cream, they are comforting, simple, and perfect for sharing.

Mary Berry Cherry Scones Recipe Ingredients

For the Scones

• 450g self-raising flour
• 2 tsp baking powder
• 75g cold unsalted butter, cubed
• 50g caster sugar
• 2 large eggs
• 225ml milk
• 100g glacé cherries, rinsed, dried, and chopped
• 1 tsp vanilla extract
• Extra flour, for dusting

For the Topping

• 1 egg, beaten
• 1 tbsp milk

Optional for Serving

• Butter
• Strawberry jam
• Clotted cream

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 10 scones

How to Make Mary Berry Cherry Scones

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment and place a shelf in the middle of the oven for even baking.
• Mix the dry ingredients: Add the self-raising flour and baking powder to a large mixing bowl. Stir together well so the raising agents are evenly distributed.
• Rub in the butter: Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Add the sugar and cherries: Stir in the caster sugar and chopped glacé cherries until evenly combined throughout the mixture.
• Prepare the wet mixture: In a jug, whisk together the eggs, milk, and vanilla extract until smooth.
• Form the dough: Pour the wet ingredients into the dry mixture and gently mix with a butter knife until a soft dough forms. Avoid overmixing as this can make the scones heavy.
• Shape the dough: Turn the dough onto a lightly floured surface and gently knead once or twice until smooth. Pat out to around 2.5cm thick.
• Cut the scones: Use a round cutter to cut out the scones. Press straight down without twisting to help them rise evenly. Re-roll the scraps gently if needed.
• Brush the tops: Arrange the scones on the prepared tray and brush the tops with the egg and milk mixture for a shiny golden finish.
• Bake the scones: Bake for 12 to 15 minutes until well risen and golden brown on top.
• Cool and serve: Transfer the scones to a wire rack and allow them to cool slightly before serving warm with butter, jam, or cream.

Tips for Perfect Cherry Scones

Why are my cherry scones dense?

Overmixing the dough can make the scones heavy. Mix only until the ingredients come together and handle the dough as lightly as possible.

How do I stop cherries from sinking?

Rinse and dry the glacé cherries well before chopping them. Tossing them lightly in flour also helps distribute them evenly throughout the dough.

Can I make taller scones?

Yes, keep the dough at least 2.5cm thick before cutting. Thicker dough creates taller, fluffier scones.

Why didn’t my scones rise properly?

Make sure your baking powder and self-raising flour are fresh. Also avoid twisting the cutter when shaping the scones.

Can I use fresh cherries instead?

Fresh cherries can be used, but they should be pitted, chopped, and dried thoroughly to avoid excess moisture in the dough.

Serving Suggestions

• Serve warm with butter and strawberry jam
• Add clotted cream for a classic cream tea
• Enjoy with a cup of tea or coffee
• Dust lightly with icing sugar for extra sweetness
• Pair with fresh berries for brunch

Storage Instructions

Room Temperature

Store the scones in an airtight container for up to 2 days. Warm them slightly before serving for the best texture.

Refrigerator

Keep refrigerated in a sealed container for up to 5 days. Reheat in the oven for a few minutes to refresh them.

Freezing

Freeze the cooled scones in a freezer-safe container for up to 3 months. Defrost at room temperature and warm before serving.

Nutrition Information

• Calories: 290 kcal
• Carbohydrates: 39g
• Protein: 6g
• Fat: 12g
• Saturated Fat: 7g
• Sodium: 240mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Cherry Scones Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, buttery cherry scones packed with sweet glacé cherries and baked until golden. A classic British bake perfect for afternoon tea.

Ingredients

• 450g self-raising flour

• 2 tsp baking powder

• 75g cold unsalted butter, cubed

• 50g caster sugar

• 2 large eggs

• 225ml milk

• 100g glacé cherries, chopped

• 1 tsp vanilla extract

• 1 egg, beaten

• 1 tbsp milk for glazing

• Baking parchment

Directions

• Preheat oven to 220°C (200°C fan). Line a baking tray with baking parchment.
• Mix self-raising flour and baking powder in a large bowl.
• Rub cold butter into the flour until the mixture resembles breadcrumbs.
• Stir in caster sugar and chopped glacé cherries.
• Whisk eggs, milk, and vanilla extract together in a jug.
• Pour wet mixture into dry ingredients and mix gently into a soft dough.
• Pat dough to 2.5cm thickness and cut out scones using a round cutter.
• Place on prepared tray and brush tops with egg wash.
• Bake for 12 to 15 minutes until risen and golden brown.
• Cool slightly on a wire rack before serving warm.

Notes

• Handle the dough gently for soft, fluffy scones.
• Do not twist the cutter when shaping the scones.
• Serve warm for the best texture and flavour.