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4.9 from 45 votes

Mary Berry's Fruit Scones

Mary Berry's fruit scones served with clotted cream and jam, the finest British afternoon tea time treats. Buttery, crumbly, and so fluffy these scones are the perfect treat for the Queen's Platinum Jubilee party.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 20 scones
Calories: 130 kcal
Course: Dessert
Cuisine: British

Ingredients

  • 450 g self-raising flour
  • 2 teaspoon baking powder
  • 200 ml full-fat milk
  • 75 g butter, soften
  • 2 eggs
  • a handful of dried fruit
  • 50 g caster sugar
To serve:
  • Clotted cream
  • jam

Instructions

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  1. Preheat the oven to 220 degrees Celsius (390 Fahrenheit).
  2. Sift the flour in a large bowl, add the baking powder and mix.
  3. Add the soften butter, and use the tips of your fingers to rub them together until the mixture resembles breadcrumbs.
  4. Add the sugar, and mix well again.
  5. In a jug, beat the eggs well, then add the milk and give it a good stir - the beaten eggs weighted 100 ml, if the eggs used are bigger and smaller, adjust the amount of used milk so that together with the eggs is no more than 300 ml.
  6. Pour the milk mixture over the flour mixture together with the dried fruit, reserving about 1 tablespoon of the milk and egg mixture for brushing the scones.
  7. Using your hands, knead it into a dough.
  8. Roll the dough into about a cm or half an inch thickness, then use a cookie cutter or a glass to cut out 20 circles.
  9. Rework and reroll the dough as needed to use it up.
  10. Line 2 baking trays with non-stick baking paper and bake the scones for 10-12 minutes until golden.
  11. Serve with jam and clotted cream or any other cream you like.

Notes

  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
  • The secret to making delicious scones is getting the right balance between the dry ingredients and wet ingredients. Too little liquid, and the dough is tough, hard to work with, and the scones are blah.
  • On the other hand, if the dough is a bit too wet, it can be easily fixed with a bit more flour - add a bit at a time to have a nice soft dough that is easy to roll
  • If you are not a big fan of dried fruit, just leave them out, the scones are still delicious without them.

Nutrition Information

Calories 130kcal (7%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 26mg (9%) Sodium 35mg (1%) Potassium 85mg (2%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 134IU (3%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 20scones

Amount Per Serving

Calories 130

% Daily Value*

Calories 130kcal 7%
Carbohydrates 19g 6%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 26mg 9%
Sodium 35mg 1%
Potassium 85mg 2%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 134IU 3%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.