This classic Mary Berry Plain Scones recipe is made with simple, essential ingredients like self-raising flour, cold butter, sugar, and milk. The result is a batch of beautifully risen scones with a wonderfully light, fluffy texture and a soft, tender crumb. This recipe creates the perfect versatile scone, a blank canvas ready to be dressed with your favorite toppings for a traditional afternoon tea.

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Mary Berry Plain 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 Plain 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, sift together the self-raising flour and baking powder to ensure they are well mixed.
Rub in the butter: Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture has the texture of fine breadcrumbs. Stir in the caster sugar.
Prepare the liquid: In a measuring jug, crack the egg and beat it lightly with a fork. Add enough milk to the jug to make the total liquid measure 150ml.
Form the dough: Make a well in the center of your dry ingredients. Pour in most of the egg and milk mixture, but hold back about a tablespoon to use as a glaze. Use a round-bladed knife to quickly and gently combine the ingredients into a soft, slightly sticky dough.
Roll and cut the scones: Tip the dough onto a lightly floured surface. Knead it very gently for just a few seconds to bring it together smoothly. Pat or lightly roll the dough out to a thickness of about 2cm (¾ inch).
Cut out the scones: Use a 5-6cm fluted cutter to stamp out your scones. For the best rise, press the cutter straight down into the dough and lift it out cleanly without twisting.
Bake the scones: Arrange 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 they are well-risen and a beautiful golden-brown. Transfer to a wire rack to cool slightly.

Recipe Tips

Use Cold Ingredients: For the lightest, most tender scones, your butter and milk should be cold. Cold butter creates steam as it melts in the hot oven, which gives the scones their fluffy texture.
A Light Touch is Crucial: The most important rule for scone making is to handle the dough as little as possible. Overworking the dough develops gluten, which results in tough, chewy scones instead of light, crumbly ones.
Hot Oven for a Good Rise: A very hot oven is essential to activate the baking powder quickly, giving the scones an immediate lift. Ensure your oven is fully preheated before the scones go in.
Press, Don’t Twist: When you use your cutter, press it firmly straight down and pull it straight up. Twisting the cutter can seal the edges of the scone and prevent it from rising to its full height.

What To Serve With Plain Scones

These classic plain scones are the foundation of the famous British cream tea. Serve them warm, split in half, and provide bowls of thick clotted cream and strawberry jam for everyone to assemble as they please. They are also delicious served simply with good-quality butter and a cup of freshly brewed tea.

How To Store Plain Scones Leftovers

Room Temperature: Scones are always at their very best when eaten on the day of baking. 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 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 from frozen in a warm oven until soft.

Mary Berry Plain 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 best way to serve plain scones? The most traditional way is as a “cream tea.” Split the warm scone and top it with strawberry jam and clotted cream. The order in which you apply them is a matter of famous debate: the Cornish method is jam first, while the Devonshire method is cream first. Both are delicious!
Why did my scones not rise much? This is often due to one of three things: your baking powder was out of date, the dough was overworked, or you twisted the cutter when cutting out the scones. A hot oven is also crucial for a good, fast rise.
Can I add fruit or cheese to this recipe? Yes, this is a perfect base recipe. To make fruit scones, stir 50g of sultanas into the dry ingredients. For cheese scones, omit the sugar and add 75g of grated mature Cheddar cheese and a pinch of cayenne pepper with the dry ingredients.

Mary Berry Plain Scones

Course: Mary Berry

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

175

kcal

The quintessential Mary Berry Plain Scones recipe, perfect for a classic British cream tea. These scones are incredibly light, fluffy, and tender with a beautiful golden top. They are quick to make and provide the perfect canvas for your favorite toppings like jam and clotted cream.

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.