These Mary Berry fruit scones are light, fluffy, and packed with sweet dried fruit. The secret is to keep the dough soft and avoid overhandling it. Enjoy them fresh with butter or jam!
Ingredients Needed
- 1¾ cups (225g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup (55g) salted butter, softened
- 3 tablespoons (30g) sugar
- 2 tablespoons (20g) golden raisins
- 3 tablespoons (20g) dried apricots, snipped into small pieces
- 2 tablespoons (15g) dried cranberries, roughly chopped
- 1 extra-large egg
- A little milk
How To Make Mary Berry’s Fruit Scones
- Preheat the Oven: Set the oven to 425°F (220°C). Lightly grease two baking sheets.
- Prepare the Dry Ingredients: In a large bowl, mix the flour, baking powder, and salt. Add the butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and dried fruit.
- Mix the Dough: Crack the egg into a liquid measuring cup, then add enough milk to reach ⅔ cup (150ml) in total. Stir this into the flour mixture and mix until a soft but not sticky dough forms.
- Shape the Scones: Lightly flour a surface and turn the dough onto it. Knead lightly, then roll it out to ½ inch thick. Use a 2-inch fluted cutter to cut out scones, pressing straight down without twisting.
- Bake the Scones: Arrange the scones on the prepared baking sheets and brush the tops with a little milk. Bake for about 10 minutes, until they are pale golden brown. Transfer them to a wire rack to cool.
- Serve: Eat fresh with butter, jam, or clotted cream.
Recipe Tips
- Avoid overhandling the dough to keep the scones light and fluffy.
- Wrap the scones in a clean tea towel after baking to keep them moist.
- Try different dried fruits like cherries, dates, or figs for variety.
How To Store These Fruit Scones
At Room Temperature: Keep in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes to refresh them.
In the Freezer: Let the scones cool completely, then freeze them in an airtight bag for up to 3 months. Thaw at room temperature and warm in a 350°F oven for 10 minutes before serving.
Nutrition Facts (Per Scone)
- Calories: 150
- Carbs: 23g
- Protein: 3g
- Fat: 5g
- Sugar: 7g
- Fiber: 1g
- Sodium: 190mg
Try More Recipes:
Mary Berry Fruit Scones Recipe
Course: AppetizersCuisine: UK14
Scones15
minutes10
minutes150
kcalThese Mary Berry fruit scones are light, fluffy, and packed with sweet dried fruit. The secret is to keep the dough soft and avoid overhandling it. Enjoy them fresh with butter or jam!
Ingredients
1¾ cups (225g) all-purpose flour, plus extra for dusting
1 tablespoon baking powder
½ teaspoon salt
¼ cup (55g) salted butter, softened
3 tablespoons (30g) sugar
2 tablespoons (20g) golden raisins
3 tablespoons (20g) dried apricots, snipped into small pieces
2 tablespoons (15g) dried cranberries, roughly chopped
1 extra-large egg
A little milk
Directions
- Preheat the Oven: Set the oven to 425°F (220°C). Lightly grease two baking sheets.
- Prepare the Dry Ingredients: In a large bowl, mix the flour, baking powder, and salt. Add the butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and dried fruit.
- Mix the Dough: Crack the egg into a liquid measuring cup, then add enough milk to reach ⅔ cup (150ml) in total. Stir this into the flour mixture and mix until a soft but not sticky dough forms.
- Shape the Scones: Lightly flour a surface and turn the dough onto it. Knead lightly, then roll it out to ½ inch thick. Use a 2-inch fluted cutter to cut out scones, pressing straight down without twisting.
- Bake the Scones: Arrange the scones on the prepared baking sheets and brush the tops with a little milk. Bake for about 10 minutes, until they are pale golden brown. Transfer them to a wire rack to cool.
- Serve: Eat fresh with butter, jam, or clotted cream.