This classic Mary Berry Devonshire Scones recipe is made with simple pantry staples like self-raising flour, cold butter, caster sugar, and milk. The result is a batch of perfectly light and fluffy plain scones, with a soft, tender crumb and a beautiful golden-brown top. This recipe creates the ideal scone for a traditional Devonshire cream tea, perfect for a sunny afternoon treat or sharing with loved ones.

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Mary Berry Devonshire Scones Ingredients

225g self-raising flour, plus extra for dusting
1 tsp baking powder
40g cold butter, cut into small cubes
25g caster sugar
1 large egg
About 150ml milk

How To Make Mary Berry Devonshire Scones

Preheat your oven and prepare the baking sheet: Set your oven to a hot 220°C (200°C Fan/Gas Mark 7). Lightly grease a baking sheet or line it with non-stick baking parchment.
Combine the dry ingredients: In a large bowl, mix together the self-raising flour and baking powder.
Rub in the butter: Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the caster sugar.
Prepare the liquid: Crack the egg into a measuring jug and beat it lightly. Add enough milk to the jug to make the total liquid amount 150ml.
Form the dough: Make a well in the center of your dry ingredients. Pour in most of the egg and milk mixture, reserving a tablespoon or two for glazing the tops. Use a round-bladed knife to quickly bring the mixture together into a soft, but not sticky, dough.
Roll and cut the scones: Turn the dough onto a lightly floured surface. Knead very gently for just a few seconds to create a smooth surface. Pat or lightly roll it out to a thickness of about 2cm (¾ inch).
Cut out the scones: Use a 5-6cm fluted or plain cutter to stamp out the scones. To ensure a good, even rise, press the cutter straight down into the dough and lift it out without twisting.
Bake the scones: Place the scones on the prepared baking sheet. Lightly brush the tops with the leftover egg and milk mixture. Bake for 10-12 minutes, or until well-risen and a lovely golden brown. Cool on a wire rack before serving.

Recipe Tips

Use Cold Butter: For the lightest, most tender scones, your butter must be cold. As the cold butter melts in the hot oven, it creates pockets of steam, which gives the scones their fluffy texture.
Don’t Overwork the Dough: This is the most critical rule for scone making. Handle the dough as little as possible. Over-mixing develops gluten, which will make your scones tough instead of light and crumbly.
A Hot Oven is Essential: A very hot oven is needed to get the scones to rise quickly. Make sure your oven is fully preheated to 220°C before the scones go in for the best lift.
Press, Don’t Twist: When using your cutter, press it firmly straight down and pull it straight up. Twisting the cutter can seal the edges and prevent the scones from rising as high as they should.

What To Serve With Devonshire Scones

To enjoy these scones in the true Devonshire style, you must follow the local tradition. First, split the warm scone in half. Lavishly spread each half with thick clotted cream, and then top the cream with a generous spoonful of strawberry jam. This “cream first” method is what defines a Devonshire cream tea. These scones are best served with a pot of freshly brewed black tea for a perfect, authentic afternoon treat.

How To Store Devonshire Scones Leftovers

Room Temperature: Scones are always at their absolute best when eaten fresh on the day they are baked. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. To refresh them, you can warm them in an oven at 150°C for 5 minutes.
Freeze: To freeze, allow the scones to cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or reheat gently from frozen in a warm oven.

Mary Berry Devonshire Scones Nutrition Facts

Serving Size: 1 scone (makes approx. 8)

Calories: 175 kcal
Total Fat: 5.5g
Saturated Fat: 3.2g
Cholesterol: 35mg
Sodium: 225mg
Total Carbohydrate: 27g
Dietary Fiber: 0.9g
Sugars: 4g
Protein: 4.1g

Frequently Asked Questions

What is the difference between a Devonshire scone and a Cornish scone? The scone recipe itself is virtually identical. The famous difference lies in how you serve them. In Devon, the tradition is to put the clotted cream on first, followed by the jam. In Cornwall, the jam goes on first, followed by the cream.
Why are my scones dry? Dry scones can be a result of adding too much flour (often from a heavily floured work surface), not adding enough liquid, or from over-baking. Ensure your dough is soft and slightly sticky, and bake them just until they are golden brown.
Can I make these scones with fruit? Yes, this is a perfect base recipe. To make fruit scones, simply stir about 50g of sultanas or raisins into the dry ingredients before you add the egg and milk mixture.

Mary Berry Devonshire Scones Recipe

Course: Dessert, BreakfastCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

175

kcal

The quintessential Mary Berry Devonshire Scones recipe, perfect for a classic cream tea. These scones are incredibly light, fluffy, and tender with a beautiful golden top. Following the Devon tradition, they are best served warm with clotted cream spread first, then topped with strawberry jam.

Ingredients

225g self-raising flour
1 tsp baking powder
40g cold butter, cubed
25g caster sugar
1 large egg
About 150ml milk

Directions

Prep Oven: Preheat oven to 220°C (200°C Fan) and line a baking sheet.
Mix Dry Ingredients: Combine flour and baking powder in a large bowl.
Add Butter: Rub the cold butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.
Form Dough: Beat the egg with enough milk to make 150ml of liquid. Pour most of it into the dry ingredients and gently mix with a knife to form a soft dough.
Cut and Bake: On a floured surface, pat the dough to 2cm thick. Cut out scones with a 5-6cm cutter, pressing straight down. Place on the baking sheet, glaze with leftover egg wash, and bake for 10-12 minutes until risen and golden.