Mary Berry Plain Scones Recipe

If you love traditional British baking, these Mary Berry Plain Scones are a wonderful recipe to keep on hand. They are beautifully light, soft in the centre, and lightly golden on the outside with that classic buttery flavour everyone expects from a proper homemade scone. This easy recipe comes together quickly with simple pantry ingredients, making it perfect for afternoon tea, weekend baking, or a last-minute treat. From start to finish, these plain scones take around 30 minutes and are suitable for beginners as well as experienced home bakers.

Ingredients

For the Scones

450g self-raising flour
2 teaspoons baking powder
75g unsalted butter, chilled and cubed
50g caster sugar
2 large eggs
225ml milk
Extra flour for dusting

For the Glaze

1 beaten egg

For Serving

Strawberry jam
Clotted cream
Butter

How to Make Mary Berry Plain Scones Recipe

Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment and place a shelf in the centre of the oven.
Mix the dry ingredients: Add the self-raising flour and baking powder to a large mixing bowl. Rub in the chilled butter with your fingertips until the mixture looks like fine breadcrumbs.
Add the sugar: Stir the caster sugar through the flour mixture so it is evenly distributed.
Combine the wet ingredients: In a jug, whisk together the eggs and milk until smooth.
Make the dough: Gradually pour the milk mixture into the flour mixture, stirring gently with a knife until a soft dough forms. You may not need every drop of liquid.
Shape the dough: Turn the dough onto a lightly floured work surface and gently knead for a few seconds until smooth. Roll out to around 2cm thick.
Cut the scones: Use a fluted cutter to stamp out rounds. Press straight down without twisting so the scones rise evenly.
Glaze the tops: Arrange the scones on the baking tray and brush the tops lightly with beaten egg for a glossy finish.
Bake the scones: Bake for 10 to 12 minutes until well risen and golden brown on top.
Cool and serve: Transfer to a wire rack and cool slightly before serving warm with jam and clotted cream.

Tips for the Best Plain Scones

Why are my scones not rising properly?

Make sure your baking powder is fresh and avoid twisting the cutter when shaping the dough. Twisting seals the edges and prevents a good rise.

How do I keep scones light and fluffy?

Handle the dough as little as possible. Overmixing or heavy kneading can make the texture dense instead of soft and airy.

Should the butter be cold or soft?

Cold butter works best because it creates steam during baking, helping the scones rise beautifully.

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it covered in the refrigerator for a few hours before baking.

Serving Suggestions

Serve warm with strawberry jam and clotted cream
Enjoy with butter and honey
Pair with a pot of English breakfast tea
Add fresh berries for a simple afternoon tea spread

Storage

Room Temperature

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

Refrigerator

You can refrigerate the scones for up to 4 days. Reheat in the oven for a few minutes to refresh them.

Freezing

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

Nutrition

Calories: 240 kcal
Carbohydrates: 31g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Sodium: 220mg

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

FAQs

Can I make plain scones without self-raising flour?

Yes, you can use plain flour and add extra baking powder for a similar rise and texture.

Why are my scones dry?

Too much flour or overbaking can dry out scones. Measure carefully and bake only until golden.

Can I freeze unbaked scones?

Yes, freeze the shaped dough on a tray and bake directly from frozen, adding a few extra minutes to the baking time.

What is the best jam for serving with plain scones?

Strawberry jam is the traditional choice, but raspberry or blackberry jam also work beautifully.