Mary Berry Fruit Scones​ Recipe

This classic Mary Berry Fruit Scones recipe is made with delicious ingredients like self-raising flour, plump sultanas, butter, and a touch of lemon zest for brightness. The result is a wonderfully light and tender scone with a slightly crisp outside and a soft, fruity middle. This recipe creates a perfect batch for a traditional afternoon tea, ideal for sharing with friends and family any time of the year.

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Mary Berry Fruit Scones Ingredients

• 225g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 50g butter, cold and cubed
• 25g caster sugar
• 50g sultanas or raisins
• 1 large egg
• About 150ml milk
• Zest of 1/2 lemon (optional)

How To Make Mary Berry Fruit Scones

1. Preheat your oven and prepare the baking sheet: Set your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a baking sheet or line it with non-stick baking parchment.
2. Combine the dry ingredients: In a large bowl, mix together the self-raising flour and baking powder.
3. Rub in the butter: Add the cold, cubed butter to the flour. Using just your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in the caster sugar and the sultanas (and lemon zest, if using).
4. Add the wet ingredients: Crack the egg into a measuring jug and beat it lightly. Add milk to the jug until the liquid measures 150ml.
5. Form the dough: Make a well in the center of your dry ingredients and pour in most of the egg and milk mixture, reserving a tablespoon or two for glazing the tops. Use a round-bladed knife to gently bring the mixture together into a soft, but not sticky, dough.
6. Roll and cut the scones: Turn the dough out onto a lightly floured surface. Gently roll or pat it out to about 2cm (¾ inch) thick. Use a 5-6cm fluted or plain cutter to stamp out the scones. To ensure a good rise, press the cutter straight down without twisting it.
7. Bake the scones: Carefully 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, golden brown, and firm to the touch. Cool on a wire rack.

Recipe Tips

• Use Cold Butter and a Light Touch: For the flakiest, best-tasting scones, your butter must be cold. This creates steam pockets in the oven, making the scones light. Handle the dough as little as possible to avoid developing gluten, which can make them tough.
• Don’t Twist the Cutter: When you cut out your scones, press the cutter firmly straight down and pull it straight up. If you twist the cutter, you can seal the edges, which prevents the scones from rising evenly.
• Check Your Baking Powder: Ensure your baking powder is fresh and in date. Old baking powder loses its leavening power and is a common reason for flat scones.
• Soak Your Fruit: For extra plump and juicy sultanas, you can soak them in a little warm water (or even tea) for about 30 minutes before adding them to the dough. Be sure to pat them dry before mixing them in.

What To Serve With Fruit Scones

These classic fruit scones are the centerpiece of a traditional British afternoon tea. Serve them warm, split in half, and topped with a generous amount of thick clotted cream and your favorite strawberry or raspberry jam. They are also wonderful with a simple spread of good-quality butter. A pot of freshly brewed black tea, like Earl Grey or English Breakfast, is the perfect beverage to accompany them.

How To Store Fruit Scones Leftovers

• Room Temperature: Scones are always best eaten 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 in the oven or microwave.

Mary Berry Fruit Scones Nutrition Facts

Serving Size: 1 scone (makes approx. 8)

• Calories: 195 kcal
• Total Fat: 6.5g
• Saturated Fat: 3.8g
• Cholesterol: 35mg
• Sodium: 230mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1.2g
• Sugars: 8g
• Protein: 4.5g

Frequently Asked Questions

• Why have my sultanas sunk to the bottom of the scones? This can happen if your scone batter is too wet. The fruit becomes too heavy for the mixture to support. Ensure your dough is soft but not overly sticky. Tossing the sultanas in a little flour before adding them to the mix can also help them stay suspended in the dough.
• Can I use plain flour instead of self-raising? Yes, but you will need to add more baking powder to get the same rise. For every 150g of plain flour, you should add 2 teaspoons of baking powder. This recipe would require about 3 teaspoons of baking powder if using plain flour.
• Can I use other dried fruits? Absolutely. You can easily substitute the sultanas for other dried fruits like raisins, currants, chopped dried apricots, or even glacé cherries. Just keep the total weight of the fruit the same.

Try More Recipes:

• Mary Berry Drop Scones​ (Scotch Pancakes​)
• Mary Berry Cheese Scones​ Recipe
• Mary Berry​ Air Fryer Lemon Drizzle Cake