Mary Berry Fruit Scones Recipe
These Mary Berry fruit scones are the perfect treat for afternoon tea, light, soft, and just like any good scone should be! I love alternating these Fruit Scones with Mary Berry's Rock Buns recipe.
Ingredients
- 225 g (8oz) self-raising flour
- 1 tsp baking powder level
- 50 g (2oz) butter, softened
- 25 g (1oz) caster sugar
- 50 g (2oz) mixed dried fruit
- 1 large egg
- 2 tbsp milk (optional) Use only if the dough feels dry, you can add a splash more!
Instructions
- Preheat the oven to 220°C (200°C fan) or Gas Mark 7.
- Grease 2 baking trays or line them with baking paper.
- Sift the self-raising flour and baking powder into a large bowl. For lighter, fluffier scones, try sifting your flour from as high as you can — it helps aerate the mixture beautifully.
- Add the softened butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar and mixed dried fruit.
- Break the egg into a measuring jug and add enough milk to reach 150ml (¼ pint). Beat the mixture lightly.
- Pour the egg and milk mixture into the flour mixture and stir to form a soft, but not sticky, dough.
- Lightly flour your work surface, turn out the dough, and knead it gently. Roll it out to about 1cm (½ inch) thickness.
- Use a fluted 5cm (2 inch) cutter to cut rounds and place them on the prepared baking trays.
- Brush the tops of the scones with a little milk for a golden finish.
- Bake in the preheated oven for about 10 minutes or until the scones are pale golden brown.
- Transfer the baked scones to a wire rack to cool.
- Serve fresh with strawberry jam, clotted cream, or your favorite toppings.
Notes
Recipe Notes:
- In The Baking Bible, Mary Berry mentions this recipe yields 14 scones — but when we tested it in WB's Test Kitchen, we only managed to get 8 using a 5cm (2 inch) cutter!
- Nutritional Information: The nutritional values for these scones are approximate and may vary based on ingredients and portion sizes. For more accurate details, refer to the packaging of specific ingredients used.
Author’s Tips:
From Mary Berry’s Baking Bible, Special Fruit Scones:
- The key to perfect scones is ensuring the mixture isn’t too dry and avoiding overhandling the dough.
- After baking, wrap the scones in a clean tea towel to keep them soft and moist.
From Mary Berry’s Baking Bible, Very Best Scones:
- A slightly sticky dough and minimal handling are the secrets to light, fluffy scones.
- Scones are best enjoyed fresh, but if you plan to freeze them, let them cool completely first.
- To serve from frozen, thaw at room temperature and refresh in a moderate oven for about 10 minutes.