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. Theyā€™re best served warm, or make themĀ ahead and reheat in a low oven. For plain scones, simply omit the sultanas.


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

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

1 1ā„2 tsp baking powder

30g (1oz) caster sugar

75g (2 1ā„2 oz) sultanas

about 150ml (5fl oz) milk

2 large eggs, beaten


1.Ā Preheat the oven to 220Ā°C (fan 200Ā°C/425Ā°F/Gas 7). Lightly greaseĀ 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.Ā Pour 100ml (31ā„Ā 2fl oz) of the milk and all but 2 tablespoons of theĀ beaten egg into the flour mixture. Mix together with a round-bladedĀ knife to a soft, but not too sticky dough, adding a bit more milk if neededĀ to mop up any dry bits of mixture in the bottom of the bowl.

4.Ā Turn the dough out onto a lightly floured work surface, lightly kneadĀ just a few times only until gathered together, then gently roll and patĀ out to form a rectangle about 2cm (3ā„4in) deep.

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

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


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

dough is quite deep, dip the cutter inĀ flour before cutting out each scone toĀ 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.

Straight forward and easy recipe to follow. But mine don’t taste very sweet.. Is the recommended sugar quantity right? They otherwise look great.

Hi Leanne, thank you for your comment. This was a recipe kindly provided to us by Mary Berry, so all the measurements are correct. Perhaps it might be worth adding a little more sugar next time you give them a whirl and see how they taste? You’ll have to let us know! šŸ™‚ Laura Ashley.

As my partner is diabetic I would like to use sweetener rather than sugar, do I use the same amount or less as I find the sweetener is sweeter than sugar.

Thank you for this easy to follow recipe looking good waiting for tea time for a tasting time.

Made scones for the 1st time today and used this recipe. It was really easy to follow and I’ve just taken them out of the oven and they look delicious, just like the picture. Just hoping they taste as good as they look.

These are the nicest scones I’ve ever made. They have turned out just like the picture. Have made Mary Berry’s scones from her 100 cakes and bakes book but they are no where as nice as these. !!!! Will be defiantly making these again. Thank you

I have just made these scones and I used 2 1/ozs of margarine and cherries instead of the sultanas. I only use 3oz of milk along with the eggs to bind and they have turned out well risen and slightly browned like the picture. My husband had two immediately they came out of the oven………absolutely delicious!!……….Thank you.

I have made these scones many times and find the recipe the lightest scone mix and will continue to use it. I do not need 5oz milk I use only 3oz along with the eggs and find that is ample. I also alter the sultanas to cherries from time to time but you can add any fruit you choose.

Done these scones before and were perfect but found Allison self raising wholemeal flour so giving it a go keep fingers crossed x

I have made these fab scones and have some left over can they be frozen and eaten another day??? šŸ™‚

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