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Mary Berry's classic fruit scones
Image credit: Mary Berry

Mary Berry's fruit scones

Mary Berry shares her easy recipe for fruit scones, plus read her tips for making the best scones.

By Mary Berry | Published - 3 Aug 2015 | Reviewed - 10 Jun 2024

Cooking time

10 minutes

Makes

10 scones

  • Ingredients
  • Method
  • 75g (2 1⁄2 oz) butter, chilled and cut into cubes, plus extra for greasing
  • 350g (12oz) self-raising flour, plus extra for dusting
  • 1 1⁄2 tsp baking powder
  • 30g (1oz) caster sugar
  • 75g (2 1⁄2oz) sultanas
  • About 150ml (5fl oz) milk
  • 2 large eggs, beaten

Mary Berry’s tips for great scones

My favourite way to serve scones is split open, rather than sandwiched together. That way, you get lots of jam and cream. 

They’re best served warm, or make them ahead and reheat in a low oven.

For plain scones, simply omit the sultanas.

Scones need a light touch or they can become tough and heavy, so handle them as little as possible.

Roll them out quite thickly to start with; they never rise as much as you think they will.

As the dough is quite deep, dip the cutter in flour before cutting out each scone to prevent the dough from sticking to it.

For those with a sweet tooth, adding in chocolate can turn them into some delicious triple chocolate scones. Alternatively, adding fruit such as raspberries can turn them into some tasty fruity raspberry scones. 

Recipe from Mary Berry Cookery Course, published by Dorling Kindersley (Hardback RRP £9.99)

Check price

Mary Berry

Written by: Mary Berry

Mary Berry has been a judge for the popular series The Great British Bake Off  and in 2012 was appointed CBE (Commander of the Order of the British Empire) for her contribution to the culinary arts. She has written more than 75 cooking and recipe books, including her bestselling Baking Bible and her autobiography Recipe for Life.


View author page
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