This Mary Berry Cherry Scones Recipe is a light and fluffy recipe, which is made with glacé cherries and self-raising flour. It’s the perfect afternoon tea treat, ready in about 30 minutes.
Mary Berry Cherry Scones Recipe Ingredients
- 225g (8 oz) self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 50g (2 oz) cold butter, cut into small cubes
- 25g (1 oz) caster sugar
- 100g (3.5 oz) glacé cherries, rinsed, dried, and halved
- 1 large egg
- About 4-5 tbsp milk
How To Make Mary Berry Cherry Scones
- Prep the oven and dry ingredients: Preheat your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a large baking sheet. In a large mixing bowl, sift together the self-raising flour and baking powder.
- Rub in the butter: Add the cold, cubed butter to the flour. Using just your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.
- Add sugar and cherries: Stir the caster sugar into the mixture. In a small bowl, toss the prepared glacé cherry halves with a tablespoon of the flour mixture until they are well coated. This prevents them from sinking to the bottom of the scones. Stir the floured cherries into the main bowl.
- Combine the wet ingredients: In a measuring jug, beat the egg, then add enough milk to make the total liquid 125ml (4 fl oz). Set aside 1 tablespoon of this mixture for glazing the tops later.
- Form the dough: Make a well in the center of the dry ingredients and pour in most of the egg and milk mixture. Using a rounded knife, mix gently until a soft, slightly sticky dough forms. Add the remaining liquid if needed to gather any dry crumbs.
- Shape and cut: Turn the dough out onto a lightly floured surface. Knead very gently just 2-3 times to bring it together. Pat or lightly roll the dough to a thickness of about 2cm (¾ inch).
- Cut and bake: Using a 5cm (2 inch) fluted cutter dipped in flour, press straight down into the dough without twisting. Place the scones on the prepared baking sheet. Gently gather the scraps, re-roll, and cut out more scones.
- Glaze and finish: Brush the tops of the scones (not the sides) with the reserved egg and milk mixture. Bake for 10-15 minutes, until well-risen and a pale golden-brown. Transfer to a wire rack to cool slightly.
Recipe Tips
- How do I stop the cherries from sinking? The most important step is to rinse the syrup off the glacé cherries, pat them completely dry, and then toss them in a little of the flour mixture before adding them to the dough. This stops them from being too heavy and sinking.
- How do I get light, fluffy scones? Handle the dough as little as possible. Overworking or over-kneading develops gluten, which will make your scones tough. A soft, slightly sticky dough is perfect.
- Why use cold butter? Using cold butter is essential for a flaky texture. The small pieces of butter create pockets of steam in the hot oven, which helps the scones to rise and become light.
- How do I ensure my scones rise evenly? When you use your cutter, push it straight down and pull it straight up. Twisting the cutter seals the edges of the scone and prevents it from rising properly.
What To Serve With Cherry Scones
These scones are a delightful part of a classic afternoon tea. They are best served warm with:
- A simple spread of good quality butter
- Clotted cream and strawberry or cherry jam
- A pot of freshly brewed English Breakfast tea
How To Store Cherry Scones
Room Temperature: Scones are at their best on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days. Freeze: You can freeze the baked and cooled scones. Wrap them well and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or refresh them in a warm oven for a few minutes.
Mary Berry Cherry Scones Nutrition Facts
- Calories: 180kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 6g
- Saturated Fat: 3.5g
- Sodium: 200mg
- Fiber: 1g
- Sugar: 9g
Nutrition information is estimated per scone and does not include toppings.
FAQs
This can happen if the glacé cherries are not rinsed and dried properly. The red syrup on them can bleed into the dough as you mix it.
Yes. If using fresh cherries, pit and chop them, and pat them very dry. If using dried cherries, you may want to soak them in a little warm water or tea for 10 minutes to plump them up, then drain and dry them well.
It’s best to bake scones fresh. However, you can cut out the unbaked scones, place them on a baking sheet, and freeze them until solid. Transfer them to a freezer bag and bake directly from frozen, adding about 3-5 minutes to the baking time.
Mary Berry Cherry Scones Recipe
Description
Classic, light, and fluffy British scones studded with sweet glacé cherries, perfect for a traditional afternoon tea.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan). Grease a baking sheet.
- Rub the cold butter into the sifted flour and baking powder until it resembles fine breadcrumbs.
- Rinse, dry, and toss the halved glacé cherries in a little flour, then stir them into the mixture along with the sugar.
- Mix the egg with most of the milk. Add to the dry ingredients and gently combine to form a soft dough.
- On a floured surface, pat the dough to 2cm thick. Cut out scones with a 5cm cutter, without twisting.
- Place on the baking sheet, brush the tops with a little leftover egg and milk mixture.
- Bake for 10-15 minutes until risen and golden. Cool on a wire rack.
Notes
- Rinsing, drying, and flouring the glacé cherries is the key to preventing a pink, sticky dough.
- Handle the dough as little as possible for the lightest, most tender scones.
- Using cold butter is essential for creating the perfect flaky texture.
- Scones are best enjoyed warm on the day they are baked.
