Mary Berry Plain Scones Recipe

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These classic plain scones are light, tender, and beautifully balanced, with a soft crumb and a gentle buttery flavour that pairs perfectly with jam and cream. This is an easy, dependable recipe suitable for beginners, yet satisfying for experienced bakers who appreciate a traditional bake done well. Made with buttermilk for extra softness, they come together quickly and are ready in under 35 minutes from start to finish.

Ingredients

For the scones

350 g self-raising flour, plus extra for dusting
1 tsp baking powder
85 g cold unsalted butter, diced
3 tbsp caster sugar
175 ml buttermilk
1 large egg

For glazing

1 to 2 tbsp milk

How to Make Mary Berry Plain Scones Recipe

Prepare the oven: Preheat the oven to 220°C (200°C fan). Lightly grease a baking tray or line it with baking parchment.
Mix the dough: Measure the flour and baking powder into a large bowl and stir to combine. Add the cold butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar. Beat the egg lightly, then add it to the bowl along with most of the buttermilk. Bring the mixture together with a round-bladed knife, adding the remaining buttermilk only if needed, to form a soft but not sticky dough.
Shape and bake: Turn the dough out onto a lightly floured surface and gently bring it together. Pat out to about 2.5 cm thick. Do not roll the dough, as this can make the scones tough. Cut out rounds using a 5 cm plain cutter, pressing straight down without twisting. Place on the prepared tray and brush the tops lightly with milk. Bake for 12 to 15 minutes, until well risen and golden on top.
Cool and serve: Transfer the scones to a wire rack and allow them to cool slightly. Serve warm or at room temperature.

Tips

Why are my scones not rising well?

Check that your baking powder is fresh and that you press the cutter straight down without twisting, which can seal the edges.

How do I keep scones light and fluffy?

Handle the dough as little as possible and avoid adding too much extra flour when shaping.

Can I make the dough ahead of time?

Scone dough is best baked straight away, but you can freeze the cut, unbaked scones and bake from frozen.

Serving Suggestions

Serve warm with clotted cream and strawberry jam
Enjoy with butter and honey
Pair with a pot of strong English tea

Storage

Room temperature

Keep cooled scones in an airtight container for up to 2 days.

Refrigerator

Not recommended, as refrigeration can dry out the scones.

Freezing

Freeze baked or unbaked scones for up to 3 months. Defrost at room temperature and reheat briefly if desired.

Nutrition

Calories: 240 kcal
Carbohydrates: 38 g
Protein: 6 g
Fat: 8 g
Saturated Fat: 5 g
Sodium: 210 mg

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

FAQs

Can I use milk instead of buttermilk?

Yes, buttermilk gives a softer crumb. If needed, add 1 tbsp lemon juice to 175 ml milk and let it stand for 5 minutes.

What flour is best for plain scones?

Self-raising flour is essential for a good rise. Avoid strong bread flour.

Can I make these without sugar?

You can reduce or omit the sugar, but the flavour will be less balanced.

Why are my scones dry?

Overworking the dough or baking too long are the most common causes.