Mary Berry Fruit Scones Recipe

These fruit scones and I had a bit of a rocky start. I made them on a grey Sunday when I needed a little lift (and a reason to use up the half-bag of apricots lurking at the back of the cupboard). But honestly? My first batch came out like fruit-studded paperweights.

Turns out, I was way too heavy-handed with the dough—and I didn’t chill my butter. Rookie move. The second round, though? Golden-topped clouds. Light, warm, and sweet in that not-too-sugary way that begs for clotted cream.

Let me show you what made the difference—because when these go right, they are absolutely the kind of bake that makes you feel like someone’s favourite aunt.

Why This One Works So Well

This version stays true to Mary’s simple ratios but sneaks in a couple of fixes I learned the hard way:

• Chilled butter matters. Most recipes say “softened,” but cold butter gave me a taller, flakier rise. It’s worth the chill.
• Minimal handling = fluffy crumb. I know everyone says this—but I didn’t really get it until I made these too tough the first time.
• A mix of fruits adds depth. Apricots bring tang, raisins bring chew, cranberries keep things bright. Together, they balance the richness.

INGREDIENTS + WHY THEY MATTER

• All-purpose flour (225g) – Keeps things tender. Strong bread flour made them chewy. Stick with plain.
• Baking powder (1 tbsp) – Gives that crucial lift. I once forgot it. Never again.
• Salt (½ tsp) – Balances sweetness, makes the fruit pop.
• Salted butter (55g) – Chilled, not softened. Soft butter made them spread; cold gave them their puff.
• Sugar (30g) – Just enough to complement the fruit. I tried more, but it overwhelmed.
• Golden raisins (20g) – Sweet and soft. Soak them for 5 minutes if they’re dry.
• Dried apricots (20g) – Snipped small so they don’t clump.
• Dried cranberries (15g) – Adds tartness that cuts through the richness.
• Egg + milk (to 150ml) – This combo binds and moistens. Extra-large egg is key. A medium left the dough too dry.

Making It Yours (Without Ruining It)

• No egg? I tested with 150ml milk + 1 tsp lemon juice. Softer crumb, but flatter tops.
• Dairy-free? Vegan butter and oat milk worked surprisingly well. Skip brushing with milk—use oat milk instead.
• Fruit swaps that hold up: Chopped dates, currants, or dried cherries all tested well. Just keep total dried fruit under 60g or it weighs the dough down.
• No cranberries? Add more apricots or raisins—just balance sweet with a little tang.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Scones spread too much	Butter too soft	Use chilled butter and work quickly
Tough texture	Over-kneaded the dough	Mix just until combined, then gently pat out
Pale and bland	Not enough baking time	Wait for pale golden tops—usually 10–12 mins
Dry fruit	Didn’t soak the raisins	Soak for 5–10 mins in warm water if needed

How To Make Mary Berry’s Fruit Scones

1. Preheat the oven to 425°F (220°C). Lightly grease two baking trays—or line with parchment.
2. In a large bowl, stir flour, baking powder, and salt. Rub in cold butter with fingertips until the mix looks like coarse sand.
3. Stir in sugar and chopped dried fruits.
4. Crack the egg into a jug and top up with milk to reach 150ml. Beat gently.
5. Pour most of the egg mix into the dry ingredients and stir with a knife until it clumps. If dry, add more liquid bit by bit.
6. Tip onto a floured surface, pat into a round about ½ inch thick. Do not knead like bread.
7. Use a 2-inch fluted cutter to cut out scones. Press straight down—don’t twist or they won’t rise properly.
8. Place on trays, brush tops with leftover egg mix or milk. Bake 10–12 minutes until just golden.
9. Transfer to a wire rack. Wrap in a clean tea towel if you want them soft.

Tips From My Kitchen

• I chill my butter after cubing it—it softens fast when handling.
• I use a metal cutter, not plastic. Cleaner cut gives better lift.
• I cut close together to avoid overworking scraps.
• My oven runs hot, so I check at 9 minutes.

Storage + Serving

• Room temp: Store in an airtight tin for up to 2 days. Reheat at 350°F for 5 minutes.
• Freezer: Freeze cooled scones in a zip bag for up to 3 months. Thaw at room temp, then warm for 10 minutes in oven.
• To serve: Best split warm with butter and raspberry jam—or clotted cream if you’re feeling proper.

FAQs – Real Answers to Real Scone Questions

Q: Can I make these without a cutter?
A: Yes. Just pat the dough into a circle and slice into triangles like a pie. No fancy kit needed.

Q: Why didn’t my scones rise?
A: Most likely: old baking powder, overworked dough, or you twisted the cutter. That twist flattens the edges.

Q: Can I prep the dough ahead?
A: Yes. Shape and freeze unbaked scones. Bake from frozen at 400°F for 15–18 minutes.

Q: Do I need clotted cream?
A: Strictly speaking, no. Emotionally speaking, yes.

Try More Recipes:

• Mary Berry Cheese Scones
• Mary Berry Wholemeal Scones
• Mary Berry Very Best Scones