Mary Berry's fruit scones served with clotted cream and jam, the finest British afternoon tea time treats. Buttery, crumbly, and so fluffy these scones are the perfect treat for the Queen's Platinum Jubilee garden or street party.
These scones are absolutely delicious; they are made from scratch in only 20 minutes, and the smell of freshly-baked goodies is pure heaven. If you need some yummy bites for any party or celebration, look no further, some classic English scones is all you need.
To say that English people love scones is definitely an understatement. They are ever so popular all year round, and make for an excellent choice if you fancy a posh British afternoon tea.
Or even a lovely breakfast or brunch. Butter them nicely, if you don't have clotted cream, and there can't be anything more indulgent. A proper treat, I'm telling you!
Now, the English scones are quite different from the American version. They are closer in texture and shape with the American biscuits, while the term biscuits means crackers in the UK. Confusing much? Well, let's just focus on the British scones for now.
How to make Mary Berry's fruit scones
Nothing simpler, and all we need is: flour, baking powder, soft butter, milk, dried fruit of any kind, sugar and eggs.
- sift the flour together with the baking powder, then add the butter and use your fingers to rub it with the flour until it resembles breadcrumbs
Most recipes call for unsalted butter, but for my scones I used normal salted butter and they were just perfect. Perhaps it's best to give both a try and see which one you like to use best with this recipe.
- beat the eggs well, add the milk and pour over the dry ingredients together with the fruit
Do not overmix though, we need the scones to be light and fluffy rather than dense. Just knead until the dough comes nicely together.
- use a rolling pin to roll the dough into about 1 ½ cm or half an inch thickness
- use a round cookie cutter or glass to cut out 20 scones
Now, depending on the size of your cookie cutter, you can get more or less scones, the shape is not that important. I would, however, use the same size so the scones can bake at the same time.
- bake in the preheated oven at 220 degrees Celsius (390 Fahrenheit) for 10-12 minutes or until golden
- serve warm or cold
Tips and Tricks
This is pretty much a failproof recipe that can be enjoyed any time of the year, be it for a special occasion like the upcoming Queen's Platinum Jubilee, an Afternoon Tea, birthday parties, Mother's Day, and so many more.
Scones can be sweet or savoury, I absolutely love my Cheese and Chive Scones, they are a great addition to any picnic, BBQ or a nice snack inbetween meals.
The secret to making delicious scones is getting the right balance between the dry ingredients and wet ingredients. Too little liquid, and the dough is tough, hard to work with, and the scones are blah.
On the other hand, if the dough is a bit too wet, it can be easily fixed with a bit more flour - add a bit at a time to have a nice soft dough that is easy to roll.
Now, I'd rather not getting into the good old argument about what goes first on a scone, cream or jam, I think the pictures show clearly what my view on that is 🙂
If you’ve liked my MARY BERRY'S FRUIT SCONES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Mary Berry's fruit scones served with clotted cream and jam, the finest British afternoon tea time treats. Buttery, crumbly, and so fluffy these scones are the perfect treat for the Queen's Platinum Jubilee party.
- 450 g self-raising flour
- 2 teaspoon baking powder
- 200 ml full-fat milk
- 75 g butter, soften
- 2 eggs
- a handful of dried fruit
- 50 g caster sugar
- clotted cream
Preheat the oven to 220 degrees Celsius (390 Fahrenheit).
Sift the flour in a large bowl, add the baking powder and mix.
Add the soften butter, and use the tips of your fingers to rub them together until the mixture resembles breadcrumbs.
Add the sugar, and mix well again.
In a jug, beat the eggs well, then add the milk and give it a good stir - the beaten eggs weighted 100 ml, if the eggs used are bigger and smaller, adjust the amount of used milk so that together with the eggs is no more than 300 ml.
Pour the milk mixture over the flour mixture together with the dried fruit, reserving about 1 tablespoon of the milk and egg mixture for brushing the scones.
Using your hands, knead it into a dough.
Roll the dough into about a cm or half an inch thickness, then use a cookie cutter or a glass to cut out 20 circles.
Rework and reroll the dough as needed to use it up.
Line 2 baking trays with non-stick baking paper and bake the scones for 10-12 minutes until golden.
Serve with jam and clotted cream or any other cream you like.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- The secret to making delicious scones is getting the right balance between the dry ingredients and wet ingredients. Too little liquid, and the dough is tough, hard to work with, and the scones are blah.
- On the other hand, if the dough is a bit too wet, it can be easily fixed with a bit more flour - add a bit at a time to have a nice soft dough that is easy to roll
- If you are not a big fan of dried fruit, just leave them out, the scones are still delicious without them.