Mary Berry Very Best Scones

I’ve baked a fair few scones in my day, but I’ll be honest—these nearly defeated me the first time. I thought I knew what “just combined” dough looked like. Turns out, I was working it like bread dough and wondering why I ended up with hockey pucks. My nan would’ve been mortified.

It wasn’t until I left the dough ridiculously sticky—like “is this even right?” sticky—that I finally cracked it. These Mary Berry scones came out so fluffy, they practically sighed when I split them open.

If you’ve ever had a flat, dry scone moment (we’ve all been there), let me show you how I fixed that.

Why This One Works So Well

It’s all in the light touch. Most scone recipes will have you roll and re-roll like you’re making puff pastry. But the real magic happens when you barely touch the dough. It should cling a bit to your fingers. Sounds wrong, works like a charm.

Also, Mary’s trick of reserving a bit of the egg-milk mix for glazing? Game-changer. You get that golden top without overbaking the centre. I missed that step once—big mistake. Pale and sad.

INGREDIENTS + WHY THEY MATTER

• All-Purpose Flour (450g) – The base, but don’t pack it in. I spoon and level to avoid dense scones.
• Baking Powder (2½ tbsp) – Yes, that’s a lot. But it gives the lift you want. I once skimped—never again.
• Salt (1 tsp) – Balances the sweetness. Especially key if you’re slathering with jam.
• Salted Butter (75g) – I use it soft, not melted. Rubbing it in gives those crumbly layers.
• Sugar (55g) – Just enough to offset the salt and bring a hint of sweetness.
• Eggs (2 extra-large) – Richness and structure. Medium eggs don’t cut it here.
• Milk (about 225ml) – Brings everything together. Whole milk makes a difference—trust me.

Making It Yours (Without Ruining It)

• Egg-Free: I tested it with 3 tbsp plain yogurt + 1 tsp baking powder per egg. Not quite as fluffy, but still decent.
• Dairy-Free: I tried oat milk and vegan butter—tasted lovely, just less rise.
• Add-ins: Sultanas work great. I soak them in hot tea for 10 minutes, then pat dry.
• Whole Wheat Version: I subbed in wholemeal flour once. Needed a splash more milk, but the nutty flavour was ace.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Rock-hard texture	Over-kneading the dough	Mix just until it comes together
Flat scones	Twisted the cutter (guilty)	Press straight down and lift cleanly
Dry and crumbly	Not enough liquid or too much flour	Keep dough slightly sticky—trust the process
Pale tops	Forgot to glaze or used just milk	Use egg-milk mix for a proper golden finish

HOW TO MAKE MARY BERRY’S VERY BEST SCONES

1. Preheat your oven to 425°F (220°C). Grease two baking trays or line with parchment.
2. Mix dry ingredients: In a big bowl, combine flour, baking powder, salt. Rub in the butter with your fingertips until it looks like fine breadcrumbs. Stir in sugar.
3. Make the liquid: Beat eggs in a measuring jug, then top up with milk to 300ml. Set aside 2 tablespoons for brushing.
4. Bring the dough together: Pour the liquid into the dry mix. Stir with a knife or spatula until just combined. It should look soft and messy—perfect.
5. Shape: Tip onto a floured surface. Pat (don’t roll) to ½–¾ inch thick. Use a floured 2-inch cutter—straight down, no twisting.
6. Bake: Place on trays, brush tops with the egg-milk mix. Bake for 10–15 minutes until risen and golden. Mine took exactly 13 minutes in a fan oven.
7. Cool slightly under a clean tea towel to keep them soft.

TIPS FROM MY KITCHEN

• I warm the milk slightly before mixing—helps it blend faster with the eggs.
• My old metal tray browns the bottoms too fast, so I double up trays if needed.
• I pat dough with my hands only—no rolling pin. It’s gentler.
• I cut the dough thick. Shorter scones rise higher in the oven—go figure.

STORAGE + SERVING

• Room Temp: Best on day one. Still good the next day if wrapped in a tea towel.
• To Reheat: 350°F (180°C) for 5 minutes does the trick.
• Freezer: Freeze baked scones. Warm from frozen in a hot oven for 10 minutes.
• Serve with: Clotted cream and strawberry jam if you’re classic. Lemon curd if you’re bold.

FREQUENTLY ASKED QUESTIONS

Q: Can I freeze the raw dough instead of baked scones?
A: I’ve tried it. Cut the scones, freeze on a tray, then bake from frozen—add 2 to 3 minutes to bake time.

Q: Why are my scones spreading instead of rising?
A: Your dough might be too warm or too wet. Try chilling it for 10 minutes before baking.

Q: Can I use self-raising flour?
A: You can, but skip the extra baking powder—or they’ll balloon and taste bitter.

Q: Do I have to use a fluted cutter?
A: Nope. I’ve used a glass before. Just avoid twisting or they won’t rise straight.

Try More Recipes:

• Mary Berry Wholemeal Scones
• Mary Berry Cheese Scones
• Mary Berry Drop Scones