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Mary Berry Fruit Scones

Mary Berry Fruit Scones - recipe card
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These classic British scones are light, tender, and studded with sweet dried fruit. With a golden crust and soft, fluffy interior, they are perfect for a traditional cream tea or a quick breakfast treat.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup (75g) cold unsalted butter, cut into small cubes
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (80g) mixed dried fruit (currants, sultanas, or raisins)
  • 1 large egg, lightly beaten
  • 1/2 cup (120ml) whole milk, plus extra for brushing

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed for a consistent rise.
  3. Add the cold butter cubes to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs with no visible butter pieces. Work quickly to keep the butter cold—this creates flaky layers.
  4. Stir in the sugar and dried fruit until evenly dispersed. The fruit should be coated in flour to prevent it from sinking to the bottom during baking.
  5. Make a well in the center of the dry ingredients. Pour in the beaten egg and most of the milk (reserve about 1 tablespoon). Using a round-bladed knife, mix gently until the dough just comes together. It should be soft and slightly sticky—add the remaining milk if needed. Do not overmix or the scones will be tough.
  6. Lightly flour your work surface. Turn the dough out and bring it together with your hands, kneading very gently (no more than 10-15 seconds) until smooth. Pat the dough into a rectangle about 1 inch (2.5cm) thick.
  7. Using a floured 2.5-inch (6cm) round cutter, stamp out scones by pushing straight down without twisting—twisting seals the edges and prevents a good rise. Gather scraps gently, re-pat, and cut again. You should get 4 large scones.
  8. Place the scones on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with a little extra milk for a glossy, golden finish. For the best height, let them rest for 10 minutes at room temperature before baking.
  9. Bake in the center of the oven for 12-15 minutes, until the scones are well risen and golden brown on top. They should sound hollow when tapped on the bottom. Transfer to a wire rack to cool for at least 10 minutes before serving.

Notes

Store baked scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed scones in a zip-top bag for up to 3 months. To reheat, place frozen or thawed scones on a baking sheet in a 300°F (150°C) oven for 5-7 minutes until warm. Enjoy with clotted cream and jam.

Nutrition

Keywords: Mary Berry fruit scones, British scones, tea time scones, fruit scones recipe, easy scones, classic scones, homemade scones, currant scones, baking, breakfast pastries

Find it online: https://maryberrycooks.co.uk/mary-berry-fruit-scones/