Master the perfect summer scone with the help of Mary Berry's fruity scone recipe... read more

The classic British scone will always have a place in our heart and in our stomachs! The best thing about them is their versatility, from high tea to picnics they lend themselves so well to all the seasons. This month we’ll be devouring our homemade scones outside; a mid afternoon al fresco snack with friends or at a garden party…

Fruit Scones Recipe

My favourite way to serve scones is split open, rather than sandwiched together. That way, you get lots of jam and cream. They’re best served warm, or make them ahead and reheat in a low oven. For plain scones, simply omit the sultanas.


75g (2 1/2 oz) butter, chilled and cut into cubes, plus extra for greasing

350g (12oz) self-raising flour, plus extra for dusting

1 1⁄2 tsp baking powder

30g (1oz) caster sugar

75g (2 1⁄2 oz) sultanas

about 150ml (5fl oz) milk

2 large eggs, beaten


1. Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.

2. Make a light crumbly dough: Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible. Rub the butter in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and sultanas.

3. Pour 100ml (31⁄ 2fl oz) of the milk and all but 2 tablespoons of the beaten egg into the flour mixture. Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.

4. Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm (3⁄4in) deep.

5. Cut out as many rounds as possible from the first rolling with a 6cm (21⁄2in) cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.

6. Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.


Scones need a light touch or they can become tough and heavy, so handle them as little as possible. Roll them out quite thickly to start with; they never rise as much as you think they will. As the

dough is quite deep, dip the cutter in flour before cutting out each scone to prevent the dough from sticking to it.


This recipe is an extract from Mary Berry’s Cookery Course book


Best and easiest scones I have ever made, only ones that have ever looked like the picture! Thanks.

This is certainly the best recipe I’ve found for sweet scones. They’re light,well risen and delicious. Definitely need the addition of baking powder. can’t fail, thank you Mary.

Best scones iv ever made mmmmm love Marry Berry should b DAME MARRY BERRY She makes it easy to follow

Just enjoying scones with a cup of tea , really yummy . I am a great fan of Mary and have her cookery books

Just tried your scone recipe, followed it to the letter and was over the moon at the success. They looked golden, rose very well and were great with a quality strawberry jam and clotted cream. Shame about the calorie but they were really scrummy. I’m a 69 year old married man and its the first time I’ve ever made scones but not the last.

I have made scones for years and this is the first recipe where they have turned out flat.
I followed the recipe to the letter so don’t know where it went wrong

Mary’s the ‘bestest’ cook of all. She’s on the button using familiar cupboard ingredients with clear and precise instructions. Her ‘do it the day before’ is a god send. Perfect for the head of the kitchen who wants to join the party! Eileen Early.

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