Mary Berry Fruit Scones Recipe

If you love traditional British baking, this Mary Berry Fruit Scones Recipe is one of the easiest and most rewarding treats to make at home. These classic fruit scones are light, fluffy, and packed with juicy raisins, creating the perfect balance of sweetness and buttery flavor. They are simple enough for beginners yet impressive enough for afternoon tea. With a preparation and baking time of around 30 minutes, you can have warm homemade scones on the table in no time.

Ingredients

For the Fruit Scones

450g self-raising flour
2 teaspoons baking powder
75g unsalted butter, softened
50g caster sugar
100g raisins or sultanas
2 large eggs
225ml milk
Extra flour for dusting
1 beaten egg, for glazing

For Serving

Strawberry jam
Clotted cream

How to Make Mary Berry Fruit Scones Recipe

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 center of the oven.
Mix the dry ingredients: Place the self-raising flour and baking powder into a large mixing bowl. Stir together until evenly combined.
Rub in the butter: Add the softened butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Add sugar and fruit: Stir in the caster sugar and raisins, making sure they are evenly distributed throughout the mixture.
Make the dough: Beat the eggs with the milk in a jug. Gradually pour the liquid into the dry ingredients and mix until a soft dough forms.
Shape the dough: Turn the dough onto a lightly floured surface and gently knead just until smooth. Roll out to approximately 2.5cm thick.
Cut the scones: Use a round cutter to cut out scones. Press straight down without twisting to help them rise evenly.
Glaze the tops: Arrange the scones on the prepared baking tray and brush the tops with beaten egg.
Bake: Bake for 10 to 12 minutes until the scones are 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 with jam and clotted cream.

Tips for the Best Mary Berry Fruit Scones

Why are my fruit scones dense instead of light?

Overworking the dough develops too much gluten. Mix and knead as little as possible for soft, fluffy scones.

How do I get scones to rise higher?

Use fresh baking powder and avoid twisting the cutter when cutting out the dough.

Should the butter be cold or soft?

Slightly softened butter works well and blends easily into the flour while still creating a tender texture.

Can I use different dried fruits?

Yes. Currants, dried cranberries, chopped apricots, or mixed dried fruit all work well in this recipe.

Serving Suggestions

Serve warm with strawberry jam and clotted cream.
Enjoy with a pot of English breakfast tea.
Pair with lemon curd for a citrus twist.
Serve alongside fresh berries.
Add a little butter while still warm.

Storage

Room Temperature

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

Refrigerator

Keep in a sealed container for up to 5 days. Allow to come to room temperature or warm gently before eating.

Freezing

Freeze cooled scones in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat in the oven for a freshly baked taste.

Nutrition

Calories: 245 kcal
Carbohydrates: 37g
Protein: 6g
Fat: 8g
Saturated Fat: 4g
Sodium: 260mg

Nutritional values are estimates and may vary depending on ingredients and serving sizes used.

FAQs

Can I make fruit scones ahead of time?

Yes, you can bake them a day in advance and store them in an airtight container. Warm them slightly before serving.

Can I use plain flour instead of self-raising flour?

Yes, add an extra 2 teaspoons of baking powder for every 450g of plain flour used.

Why did my scones not rise properly?

Old baking powder, overworked dough, or twisting the cutter can all affect the rise.

Can I freeze unbaked fruit scones?

Yes, freeze the cut dough pieces and bake directly from frozen, adding a few extra minutes to the baking time.