Mary Berry Fruit Scones Recipe

These classic fruit scones are soft, light, and gently crumbly, with plump bursts of dried fruit in every bite. Made with buttermilk for tenderness and a subtle tang, they are wonderfully balanced and never heavy. This is an easy, reliable bake suitable for beginners, yet refined enough for afternoon tea, with a total time of just under 30 minutes from start to finish.

Ingredients

For the scones

• 450 g self-raising flour, plus extra for dusting
• 75 g caster sugar
• 2 tsp baking powder
• 75 g cold unsalted butter, cut into cubes
• 150 g dried fruit, such as sultanas or raisins
• Finely grated zest of 1 orange or lemon, optional
• 300 ml buttermilk, plus extra for glazing

How to Make Mary Berry Fruit Scones Recipe

• Oven preparation: Preheat the oven to 220°C (200°C fan). Line a large baking tray with baking parchment and set aside.
• Mixing the dough: Place the flour, caster sugar, and baking powder into a large bowl and mix well. Add the butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the dried fruit and citrus zest if using. Make a well in the centre and pour in most of the buttermilk. Using a round-bladed knife, gently bring the dough together, adding the remaining buttermilk only if needed. The dough should be soft but not sticky.
• Shaping and baking: Turn the dough out onto a lightly floured surface and gently pat it out to about 2.5 cm thick. Do not knead. Using a 5 cm plain cutter, cut out rounds, pressing straight down without twisting. Place the scones onto the prepared tray, brush the tops lightly with buttermilk, and bake for 12 to 15 minutes until well risen and lightly golden.
• Cooling and serving: Transfer the scones to a wire rack and allow them to cool slightly. Serve warm or at room temperature.

Tips

Why are my scones dense?

Dense scones usually come from overworking the dough. Handle it lightly and stop as soon as it comes together.

How do I get a good rise?

Make sure your oven is fully preheated and press the cutter straight down without twisting.

Can I use plain flour instead?

Yes. Replace the self-raising flour with plain flour and add an extra 2 teaspoons of baking powder.

Should the dough be wet or dry?

It should feel soft and slightly moist but still hold its shape without sticking heavily to your hands.

Serving Suggestions

• Serve with clotted cream and strawberry jam
• Enjoy warm with salted butter
• Pair with a pot of strong black tea

Storage

Room temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Not recommended, as refrigeration dries out scones.

Freezing

Freeze unglazed scones once cooled for up to 3 months. Defrost at room temperature and refresh briefly in a warm oven.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 46 g
• Protein: 6 g
• Fat: 8 g
• Saturated fat: 5 g
• Sodium: 220 mg

Nutritional values are estimates and may vary based on ingredients used.

FAQs

Mary Berry Fruit Scones Recipe

Recipe by Milli RoseCourse: Afternoon TeaCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, classic Mary Berry fruit scones made with buttermilk for a light crumb and traditional British flavour, perfect for afternoon tea.

Ingredients

• 450 g self-raising flour

• 75 g caster sugar

• 2 tsp baking powder

• 75 g unsalted butter, cubed

• 150 g dried fruit

• 300 ml buttermilk

Directions

• Preheat oven to 220°C (200°C fan) and line a baking tray.
• Mix flour, sugar, and baking powder in a large bowl.
• Rub in butter until mixture resembles breadcrumbs.
• Stir in dried fruit.
• Add buttermilk and gently bring together into a soft dough.
• Pat out, cut into rounds, and place on tray.
• Brush tops with buttermilk and bake for 12–15 minutes.
• Cool slightly on a wire rack before serving.

Notes

• Handle dough gently to keep scones light.
• Do not twist the cutter when cutting.
• Scones freeze well for up to 3 months.