This Mary Berry Fruit Scones Recipe is a light and fruity recipe, which uses self-raising flour and sultanas. It’s the perfect afternoon tea treat, ready in about 25 minutes.
Mary Berry Fruit Scones Ingredients
- 350g (12oz) self-raising flour, plus extra for dusting
- 1 ½ tsp baking powder
- 75g (2½ oz) butter, chilled and cubed
- 30g (1oz) caster sugar
- 75g (2½ oz) sultanas
- 2 large eggs
- About 150ml (5fl oz) milk
How To Make Mary Berry Fruit Scones
- Preheat and prepare: Preheat the oven to 220°C (200°C Fan/Gas 7). Lightly grease a large baking sheet.
- Combine dry ingredients: Put the flour and baking powder into a large, chilled bowl. Add the cubed butter.
- Rub in the butter: Using your fingertips, quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas.
- Mix wet ingredients: In a measuring jug, beat the eggs and add enough milk to make up to 150ml of liquid. Reserve about 2 tablespoons of this mixture for glazing the tops later.
- Form the dough: Pour the remaining egg and milk mixture into the dry ingredients. Use a round-bladed knife to mix everything into a soft, but not sticky, dough. Add a splash more milk if needed to gather any dry flour from the bottom of the bowl.
- Shape the scones: Turn the dough onto a lightly floured surface. Knead very gently just a few times until it comes together. Pat or lightly roll the dough to a thickness of about 2cm (¾ inch).
- Cut and bake: Use a 6cm (2½ inch) plain cutter to cut out as many scones as possible. Place them on the prepared baking sheet. Gather the trimmings, re-roll gently, and cut out more scones until you have about 10.
- Glaze and bake: Brush the tops of the scones with the reserved egg mixture. Bake for about 10-12 minutes, or until well-risen and golden brown. Cool on a wire rack.
Recipe Tips
- How do I keep my scones light? The key is minimal handling. Overworking the dough develops gluten, which makes scones tough. Mix until just combined and knead very gently.
- Why use cold ingredients? Using chilled butter, a cold bowl, and cold hands helps create flaky layers. The cold butter creates steam pockets in the oven, which makes the scones rise and become airy.
- How do I get an even rise? When cutting the scones, press the cutter straight down and lift it straight up without twisting. Twisting the cutter can seal the edges and cause the scones to rise unevenly.
- How can I prevent the fruit from sinking? Lightly toss the sultanas in a tablespoon of the measured flour before adding them to the main mixture. This helps distribute them more evenly throughout the dough.
What To Serve With Fruit Scones
Fruit scones are a cornerstone of a classic British afternoon tea. They are best served warm, split in half, and topped with:
- Clotted cream and strawberry jam (the classic combination)
- A simple spread of good-quality butter
- Lemon curd for a tangy alternative
How To Store Fruit Scones
Room Temperature: Scones are best eaten on the day they are baked. Store any leftovers in an airtight container for up to 2 days. You can refresh them by warming them in a low oven for 5 minutes. Freeze: You can freeze baked scones for up to 3 months. Let them cool completely, then wrap them well. Thaw at room temperature or reheat gently in the oven from frozen.
Fruit Scones Nutrition Facts
- Calories: approx. 280 kcal per scone
- Carbohydrates: 45g
- Protein: 7g
- Fat: 8g
- Saturated Fat: 5g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can easily substitute the sultanas with other dried fruits like raisins, currants, or chopped dried apricots. Just keep the total weight the same.
This could be due to a few reasons: the baking powder might be old, the dough was overworked, or it was rolled too thinly. Ensure your dough is at least 2cm (¾ inch) thick before cutting.
The egg adds richness and helps with the structure and color. You can try omitting it and using a little extra milk or buttermilk to bind the dough, but the texture and appearance will be slightly different.
Mary Berry Fruit Scones Recipe
Description
A classic recipe for beautifully light and fluffy fruit scones, studded with sweet sultanas and perfect for a traditional cream tea.
Ingredients
Instructions
- Preheat oven to 220°C/200°C Fan and grease a baking sheet.
- Combine flour and baking powder, then rub in the cold butter to create fine breadcrumbs.
- Stir in the sugar and sultanas.
- Beat the eggs and milk together, then add most of it to the dry mix to form a soft dough.
- Gently knead on a floured surface, pat to 2cm thick, and cut out rounds with a 6cm cutter.
- Place on the baking sheet, brush the tops with the leftover egg/milk mixture.
- Bake for 10-12 minutes until risen and golden.
Notes
- Handle the dough as little as possible for the lightest, most tender scones.
- Ensure your butter is very cold to achieve a flaky texture.
- Don’t twist the cutter when cutting the scones, as this can hinder their rise.
- Tossing the sultanas in a little flour before adding them can help prevent them from sinking.
