Mary Berry Very Best Scones

These classic scones are light, fluffy, and easy to make. The secret is handling the dough as little as possible and keeping it slightly sticky for a better rise. Serve them fresh with jam and cream, or freeze them for later!

Ingredients Needed

• 3⅔ cups (450g) all-purpose flour, plus extra for dusting
• 2½ tablespoons baking powder
• 1 teaspoon salt
• ⅓ cup (75g) salted butter, softened
• ¼ cup (55g) sugar
• 2 extra-large eggs
• About 1 cup (225ml) milk

How To Make These Scones

1. Preheat the Oven: Set the oven to 425°F (220°C). Lightly grease two baking sheets.
2. Prepare the Dry Ingredients: In a large bowl, mix the flour, baking powder, and salt. Add the softened butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar.
3. Mix the Dough: Beat the eggs in a measuring cup, then add enough milk to reach 1¼ cups (300ml) in total. Set aside 2 tablespoons of this mixture for glazing later. Gradually add the rest to the dry ingredients, stirring until you get a soft, slightly sticky dough.
4. Shape the Scones: Lightly flour a surface and turn the dough onto it. Gently flatten it to ½–¾ inch thick using your hands or a rolling pin. Use a 2-inch fluted cutter to cut out scones, pressing straight down without twisting. Gather the scraps, knead lightly, and cut more scones.
5. Bake the Scones: Place the scones on the prepared baking sheets. Brush the tops with the reserved egg mixture for a golden glaze. Bake for 10–15 minutes, until well-risen and golden. Transfer to a wire rack and cover with a clean tea towel to keep them soft.
6. Serve: Enjoy warm with strawberry jam and a spoonful of whipped cream, if desired.

Recipe Tips

• Don’t overwork the dough—handling it too much can make the scones tough.
• For whole wheat scones, swap the all-purpose flour for 4 cups (450g) whole wheat flour and add a little extra liquid if needed.
• Make larger scones by using a 3½-inch cutter, which will yield 8–10 scones instead of 20.

How To Store These 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 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: 190
• Carbs: 28g
• Protein: 4g
• Fat: 6g
• Sugar: 4g
• Fiber: 1g
• Sodium: 280mg

Try More Recipes:

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