Mary Berry Gluten-Free Fruit Scones Recipe

These Mary Berry Gluten-Free Fruit Scones are light, tender, and packed with juicy dried fruit in every bite. They have a beautifully soft crumb with a lightly golden exterior, making them perfect for afternoon tea, breakfast, or a simple homemade treat. Despite being gluten-free, they remain fluffy and moist with a classic scone texture. This is an easy recipe suitable for beginners and takes around 30 minutes from start to finish.

Ingredients

For the Gluten-Free Fruit Scones

• 250g gluten-free self-raising flour
• 1 teaspoon gluten-free baking powder
• 50g cold unsalted butter, cubed
• 40g caster sugar
• 75g raisins or sultanas
• 1 large egg
• 120ml milk

For Finishing

• 1 tablespoon milk for glazing
• Extra gluten-free flour for dusting

How to Make Mary Berry Gluten-Free Fruit Scones Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking paper and place a shelf in the middle of the oven.
• Mix the dry ingredients: Add the gluten-free self-raising flour and baking powder to a large mixing bowl and stir together.
• Rub in the butter: Add the cold butter cubes and rub them into the flour until the mixture resembles fine breadcrumbs.
• Add the fruit: Stir in the caster sugar and raisins or sultanas until evenly distributed.
• Make the dough: Beat the egg with the milk and gradually mix into the dry ingredients until a soft dough forms.
• Shape the scones: Turn the dough onto a lightly floured surface and gently pat it to about 2.5cm thick. Cut out rounds using a cutter.
• Prepare for baking: Place the scones on the prepared baking tray and brush the tops lightly with milk.
• Bake: Bake for 12 to 15 minutes until well risen and lightly golden on top.
• Cool and serve: Transfer to a wire rack and allow to cool slightly before serving warm.

Tips for the Best Gluten-Free Fruit Scones

Why are my gluten-free scones dry?

Too much flour or overbaking can make gluten-free scones dry. Measure ingredients accurately and remove them from the oven as soon as they turn golden.

How do I make gluten-free scones rise higher?

Use fresh baking powder and avoid twisting the cutter when cutting the dough. Press straight down for the best rise.

Can I use different dried fruits?

Yes. Chopped dried apricots, cranberries, currants, or mixed dried fruit work beautifully in this recipe.

Should the butter be cold?

Yes. Cold butter creates steam during baking, helping the scones become lighter and fluffier.

Serving Suggestions

• Serve warm with butter.
• Spread with strawberry jam and clotted cream.
• Enjoy alongside a cup of tea or coffee.
• Serve with lemon curd for a citrus twist.
• Add fresh berries for an elegant afternoon tea.

Storage

Room Temperature

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

Refrigerator

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

Freezing

Freeze the baked scones in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat before serving.

Nutrition

• Calories: 215 kcal
• Carbohydrates: 33g
• Protein: 4g
• Fat: 7g
• Saturated Fat: 4g
• Sodium: 185mg

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

FAQs

Mary Berry Gluten-Free Fruit Scones Recipe

Recipe by Milli RoseCourse: Breakfast, DessertCuisine: BritishDifficulty: Easy

Servings

10

scones

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

215

kcal

30

minutes

Light and fluffy gluten-free fruit scones filled with sweet dried fruit and baked until golden. Perfect for afternoon tea or a quick homemade treat.

Ingredients

• 250g gluten-free self-raising flour

• 1 tsp gluten-free baking powder

• 50g cold unsalted butter, cubed

• 40g caster sugar

• 75g raisins or sultanas

• 1 large egg

• 120ml milk

• Extra milk for glazing

• Gluten-free flour for dusting

Directions

• Preheat the oven to 220°C (200°C fan) and line a baking tray with baking paper.
• Mix the gluten-free flour and baking powder in a large bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Stir in the caster sugar and dried fruit.
• Beat the egg with the milk and add gradually to form a soft dough.
• Pat the dough onto a lightly floured surface to about 2.5cm thick and cut out scones.
• Place on the baking tray and brush the tops with milk.
• Bake for 12 to 15 minutes until risen and golden.
• Cool slightly on a wire rack before serving.

Notes

• Do not overwork the dough.
• Use cold butter for the best texture.
• Serve warm with butter, jam, or clotted cream.