These cherry scones are a lovely twist on a classic Mary Berry favourite, light and tender with little bursts of sweetness from the cherries in every bite. They have a soft, fluffy crumb, a gently golden top, and just enough richness to feel indulgent without being heavy. This is an easy, reliable bake that suits beginners and experienced bakers alike, and it comes together quickly with simple ingredients. From start to finish, you can have these scones on the table in about 30 minutes.
Ingredients
For the scones
- 350 g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 85 g cold unsalted butter, cut into small cubes
- 40 g caster sugar
- 100 g glacé cherries, rinsed, dried, and finely chopped
- 1 large egg
- 175 ml buttermilk
For finishing
- A little milk, for glazing
- Extra flour, for shaping
How to Make Mary Berry Cherry Scones Recipe
Oven preparation
Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment and set it aside.
Mixing the dough
Sift the self-raising flour and baking powder into a large bowl. Add the cold butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and chopped cherries, making sure they are evenly distributed.
In a jug, lightly beat the egg with the buttermilk. Pour most of this into the dry ingredients and mix gently with a knife to form a soft dough. Add the remaining liquid if needed. The dough should be soft but not sticky.
Shaping and baking
Turn the dough out onto a lightly floured surface and gently bring it together. Pat it out to about 2.5 cm thick. Cut out rounds using a fluted cutter, pressing straight down without twisting. Place the scones onto the prepared tray.
Brush the tops lightly with milk and bake for 12 to 15 minutes, until well risen and lightly golden.
Cooling and serving
Transfer the scones to a wire rack to cool slightly. Serve warm or at room temperature.
Tips
How do I stop the cherries sinking?
Rinse and dry the glacé cherries thoroughly, then chop them finely. This helps them distribute evenly through the dough instead of clumping together.
Why are my scones heavy?
Heavy scones are often caused by overworking the dough. Mix lightly and handle as little as possible to keep them tender.
Can I make them extra light?
Make sure the butter is cold and the oven fully preheated. This helps create steam quickly, giving a better rise.
Should I use a cutter or a knife?
A round cutter gives the neatest shape and helps the scones rise evenly, but a sharp knife works if you cut clean squares.
Serving Suggestions
- Serve warm with butter and cherry or strawberry jam
- Enjoy with clotted cream for a classic afternoon tea
- Pair with a pot of strong black tea or fresh coffee
Storage
Room temperature
Keep the scones in an airtight container for up to 2 days.
Refrigerator
Scones are best kept out of the fridge, as chilling can dry them out.
Freezing
Freeze completely cooled scones for up to 3 months. Defrost at room temperature and warm gently before serving.
Nutrition
- Calories: 230 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 7 g
- Saturated Fat: 4 g
- Sodium: 210 mg
Nutrition values are estimates and can vary depending on ingredients used.
FAQs
Can I use fresh cherries instead of glacé cherries?
Fresh cherries add too much moisture. If you use them, pit, finely chop, and pat them very dry, but glacé cherries give the best texture.
Can I make these without buttermilk?
Yes. Mix 175 ml milk with 1 tablespoon lemon juice and let it stand for 5 minutes before using.
Why didn’t my scones rise evenly?
Twisting the cutter or placing scones too close together can affect the rise. Press straight down and space them slightly apart.
Can I prepare the dough in advance?
It is best baked straight away, but you can cut out the scones and chill them for up to 1 hour before baking.
Mary Berry Cherry Scones Recipe
Course: BakingCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy cherry scones made with buttermilk and sweet glacé cherries. A classic Mary Berry–style bake perfect for afternoon tea.
Ingredients
350 g self-raising flour
1 tsp baking powder
85 g unsalted butter, cold
40 g caster sugar
100 g glacé cherries, chopped
1 large egg
175 ml buttermilk
Milk, for glazing
Directions
- Preheat oven to 200°C (180°C fan) and line a baking tray.
- Rub butter into flour and baking powder until breadcrumb-like.
- Stir in sugar and chopped cherries.
- Mix egg with buttermilk and add to form a soft dough.
- Pat out dough, cut into rounds, and place on tray.
- Brush with milk and bake for 12–15 minutes until golden.
- Cool slightly on a wire rack before serving.
Notes
- Handle the dough lightly to keep scones tender.
- Chop cherries finely to prevent sinking.
- Baked scones freeze well for up to 3 months.
