Mary Berry Cherry Scones​ Recipe

This delightful Mary Berry Cherry Scones recipe is made with classic ingredients like self-raising flour, butter, and milk, but gets a sweet twist from colourful glacé cherries. The result is a wonderfully light and tender scone, dotted with sweet, chewy pieces of cherry in every bite. This recipe creates a cheerful batch of scones, perfect for a special afternoon tea or as a lovely treat to brighten up any day.

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Mary Berry Cherry Scones Ingredients

• 225g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 50g cold butter, cubed
• 25g caster sugar
• 75g glacé cherries, washed, dried, and quartered
• 1 large egg
• About 150ml milk

How To Make Mary Berry Cherry Scones

1. Prepare the cherries and oven: First, rinse the glacé cherries in a sieve to wash off any sticky syrup. Dry them thoroughly on kitchen paper and then cut them into quarters. Toss them in 1 tablespoon of the measured flour. Preheat your oven to 220°C (200°C Fan/Gas Mark 7) and line a baking sheet with parchment paper.
2. Combine the dry ingredients: In a large bowl, mix together the self-raising flour (the remaining amount) and the baking powder.
3. Rub in the butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
4. Add sugar and cherries: Stir in the caster sugar, followed by the flour-coated cherry pieces.
5. Mix the wet ingredients: In a measuring jug, beat the egg and add enough milk to make the total liquid 150ml.
6. Form the dough: Make a well in the center of the dry ingredients and pour in most of the egg and milk mixture, reserving a little for the glaze. Use a round-bladed knife to gently combine everything into a soft, slightly sticky dough.
7. Roll and cut the scones: Turn the dough out onto a lightly floured surface and knead it very gently for just a few seconds. Pat or lightly roll the dough to about 2cm (¾ inch) thick.
8. Cut and bake: Use a 5-6cm fluted cutter to stamp out the scones. Press straight down without twisting. Place the scones on the prepared baking sheet, brush the tops with the reserved milk mixture, and bake for 10-12 minutes until well-risen and golden brown.

Recipe Tips

• Wash and Flour the Cherries: This is a crucial step. Washing glacé cherries removes the sticky syrup that can cause them to sink to the bottom of the scones during baking. Tossing them in a bit of flour also helps them stay evenly distributed throughout the dough.
• Use Cold Butter: For the lightest, most tender scones, your butter must be cold. This creates steam pockets as the scone bakes, resulting in a fluffy, airy texture.
• Don’t Overwork the Dough: Handle the scone dough as little as possible. Over-mixing or over-kneading develops gluten, which will make your scones tough and dense rather than light and crumbly.
• A Hot Oven is Key: A very hot oven helps the scones to rise quickly and evenly. Ensure your oven is fully preheated before you put the baking sheet in for the best results.

What To Serve With Cherry Scones

These cheerful cherry scones are delightful served warm from the oven with a simple spread of good-quality butter that melts into them. For a more indulgent treat, serve them with a dollop of thick clotted cream. Unlike plain scones, they are sweet enough that they don’t necessarily need jam, but a spoonful of cherry or strawberry jam would also be delicious. They are perfect alongside a pot of English Breakfast tea.

How To Store Cherry Scones Leftovers

• Room Temperature: Scones are always best eaten on the day they are made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. To refresh their texture, warm them in an oven at 150°C for a few minutes before serving.
• Freeze: To freeze the scones, allow them to cool completely first. Wrap them individually in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or reheat gently in the oven.

Mary Berry Cherry Scones Nutrition Facts

Serving Size: 1 scone (makes approx. 8)

• Calories: 220 kcal
• Total Fat: 6.5g
• Saturated Fat: 3.8g
• Cholesterol: 35mg
• Sodium: 235mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 13g
• Protein: 4.6g

Frequently Asked Questions

• Why did my cherries sink to the bottom? This is a very common issue with glacé cherries. It happens when their sticky syrup coating weighs them down in the batter. To prevent this, you must rinse, dry, and coat the cherries in a little flour before adding them to the mix, as described in the recipe.
• Can I use fresh or dried cherries instead of glacé? Yes, you can. If using fresh cherries, pit and chop them, and be aware they will release more moisture, so you may need slightly less milk. If using dried sour cherries, you can use them as they are, or soak them in warm water first to plump them up for a juicier texture.
• Why are my scones tough? Tough scones are almost always the result of overworking the dough. When you mix or knead the dough too much, it develops the gluten in the flour, which makes the final texture chewy and dense instead of short and crumbly.

Try More Recipes:

• Mary Berry Devonshire Scones​ Recipe
• Mary Berry Sultana Scones​ Recipe
• Mary Berry Gluten Free Fruit Scones​ Recipe