Mary Berry Gluten-Free Fruit Scones Recipe

These gluten-free fruit scones are light, tender, and gently crumbly, with just enough sweetness from plump dried fruit. They are straightforward to make, even if you are new to gluten-free baking, and rely on a reliable flour blend rather than complicated techniques. Expect a soft interior, lightly golden crust, and classic flavour that pairs beautifully with jam and cream. From start to finish, they take around 30 minutes, making them ideal for a relaxed afternoon bake.

Ingredients

For the scone dough

• 225g gluten-free self-raising flour blend
• 1 tsp gluten-free baking powder
• 50g cold unsalted butter, diced
• 40g caster sugar
• 75g mixed dried fruit (sultanas, raisins, or currants)
• 1 large egg
• 120ml buttermilk, plus extra for brushing

To finish

• Gluten-free flour, for dusting

How to Make Mary Berry Gluten-Free Fruit Scones Recipe

• Prepare the oven: Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment and set aside.
• Mix the dry ingredients: Place the gluten-free flour and baking powder into a large bowl and stir to combine. Add the butter and rub it in with your fingertips until the mixture resembles fine crumbs. Stir in the caster sugar and dried fruit.
• Bring the dough together: Beat the egg lightly, then mix it with the buttermilk. Pour the liquid into the bowl and gently mix with a knife until a soft dough forms. Turn the dough out onto a lightly floured surface and bring it together with your hands. Avoid overworking.
• Shape and bake: Roll the dough to about 2.5cm thick and cut out rounds using a fluted cutter. Place the scones on the prepared tray and brush the tops lightly with buttermilk. Bake for 12 to 15 minutes, until well risen and lightly golden.
• Cool: Transfer the scones to a wire rack and allow to cool slightly before serving.

Tips

Why are my gluten-free scones dry?

Gluten-free dough needs enough moisture. Measure liquids carefully and avoid adding extra flour when shaping.

How do I get a good rise?

Use a hot oven and handle the dough gently. Press the cutter straight down without twisting.

Can I change the fruit?

Yes, dried cranberries, chopped apricots, or a mix work well, provided they are not too large.

Serving Suggestions

• Serve warm with butter, jam, and clotted cream
• Enjoy with lemon curd for a sharper contrast
• Pair with a pot of strong tea

Storage

Room temperature

Keep in an airtight container for up to 24 hours.

Refrigerator

Not recommended, as chilling dries the scones.

Freezing

Freeze once completely cool for up to 3 months. Defrost at room temperature and warm gently before serving.

Nutrition (per scone)

• Calories: 210 kcal
• Carbohydrates: 36g
• Protein: 4g
• Fat: 6g
• Saturated Fat: 3.5g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Gluten-Free 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 and lightly sweet gluten-free fruit scones made with buttermilk for a tender crumb. Perfect for afternoon tea.

Ingredients

• 225g gluten-free self-raising flour

• 1 tsp gluten-free baking powder

• 50g unsalted butter, diced

• 40g caster sugar

• 75g mixed dried fruit

• 1 large egg

• 120ml buttermilk

Directions

• Preheat oven to 200°C (180°C fan) and line a baking tray.
• Rub butter into flour and baking powder until crumbly.
• Stir in sugar and dried fruit.
• Mix egg with buttermilk and add to form a soft dough.
• Roll, cut into rounds, and place on tray.
• Bake for 12–15 minutes until risen and golden.
• Cool slightly before serving.

Notes

• Handle dough gently for best texture.
• Do not twist the cutter.
• Scones freeze well for up to 3 months.