Lucy M. These fruit scones are light, fluffy, and packed with a mix of juicy dried fruits—perfect for teatime or a cozy snack.
There’s a little magic in every bite of a scone—like a sweet secret from childhood wrapped in golden, crumbly goodness. Mary Berry’s fruit scones take that magic up a notch, bursting with juicy raisins, apricots, and cranberries that dance on your tongue. If you’ve ever loved the fruity zing of a Bakewell Slice, imagine that same joy baked into a soft, buttery scone you can whip up in no time. Get ready to bake something that’s not just delicious but downright unforgettable—because these scones bring comfort and delight in every mouthful!
Ingredients
- 225 grams (about 1¾ cups) plain flour, plus extra for dusting
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 55 grams (¼ cup) unsalted butter, softened
- 30 grams (3 tablespoons) granulated sugar
- 20 grams (3 tablespoons) chopped dried apricots
- 20 grams (2 tablespoons) golden raisins
- 15 grams (2 tablespoons) roughly chopped dried cranberries
- 1 large egg
- A little milk, to loosen the dough
Mary Berry Fruit Scones
Ingredients
Method
- Start by preheating your oven to 220°C (425°F) and line a baking tray with parchment paper.
- In a big mixing bowl, sift the flour, baking powder, and salt together. This keeps everything light.
- Add the softened butter to the dry mix. Use your fingertips to rub the butter into the flour until it looks like fine breadcrumbs.
- Stir in the sugar, then add the raisins, apricots, and cranberries. Mix them well so the fruit is evenly spread.
- Beat the egg lightly in a small bowl, then pour it into the mixture along with a splash of milk.
- Use a fork or your hands to bring everything together into a soft dough. If it feels too sticky, add a little more flour; if too dry, add a bit more milk.
- Lightly flour your surface and turn the dough out. Gently pat it down to about 2cm thick. Try not to knead too much—keep it light to keep the scones fluffy.
- Use a round cutter to cut out scones. Place them on your lined tray, leaving a little space between each.
- Brush the tops with a little milk or extra beaten egg to help them brown nicely.
- Bake for 12-15 minutes until the scones rise and turn a lovely golden color.
- Take them out and let them cool a bit on a wire rack before enjoying
Notes
Tips for Achieving Light and Fluffy Scones
Getting light and fluffy scones can feel a bit tricky, but a few simple tips can make all the difference. First, always use fresh baking powder—this helps the scones rise properly. When mixing your ingredients, be gentle; overworking the dough can make it tough and dense, so combine just until everything comes together. Using cold butter is another secret trick. When you rub it into the flour, the tiny cold butter bits create pockets that puff up as the scones bake, giving you that tender, flaky texture. Also, don’t skip the step of lightly flouring your work surface before shaping the dough—this prevents sticking without adding too much extra flour, which can dry out the scones. Finally, bake them straight away in a hot oven to get that beautiful rise and golden crust. Following these tips will help your scones come out soft, airy, and perfect every time.After enjoying mary berry fruit scones, why not try baking some classic potato scones for a comforting twist on traditional treats?
Instructions
- Start by preheating your oven to 220°C (425°F) and line a baking tray with parchment paper.
- In a big mixing bowl, sift the flour, baking powder, and salt together. This keeps everything light.
- Add the softened butter to the dry mix. Use your fingertips to rub the butter into the flour until it looks like fine breadcrumbs.
- Stir in the sugar, then add the raisins, apricots, and cranberries. Mix them well so the fruit is evenly spread.
- Beat the egg lightly in a small bowl, then pour it into the mixture along with a splash of milk.
- Use a fork or your hands to bring everything together into a soft dough. If it feels too sticky, add a little more flour; if too dry, add a bit more milk.
- Lightly flour your surface and turn the dough out. Gently pat it down to about 2cm thick. Try not to knead too much—keep it light to keep the scones fluffy.
- Use a round cutter to cut out scones. Place them on your lined tray, leaving a little space between each.
- Brush the tops with a little milk or extra beaten egg to help them brown nicely.
- Bake for 12-15 minutes until the scones rise and turn a lovely golden color.
- Take them out and let them cool a bit on a wire rack before enjoying.
Nutritional Value (per scone, approx.)
- Calories: 180
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Sugars: 7g
- Protein: 4g
- Fiber: 1.5g
Servings
This recipe makes about 8 medium-sized scones.
Tips for Achieving Light and Fluffy Scones
Getting light and fluffy scones can feel a bit tricky, but a few simple tips can make all the difference. First, always use fresh baking powder—this helps the scones rise properly. When mixing your ingredients, be gentle; overworking the dough can make it tough and dense, so combine just until everything comes together. Using cold butter is another secret trick. When you rub it into the flour, the tiny cold butter bits create pockets that puff up as the scones bake, giving you that tender, flaky texture. Also, don’t skip the step of lightly flouring your work surface before shaping the dough—this prevents sticking without adding too much extra flour, which can dry out the scones. Finally, bake them straight away in a hot oven to get that beautiful rise and golden crust. Following these tips will help your scones come out soft, airy, and perfect every time.
Conclusion
These Mary Berry Fruit Scones are a simple, delicious treat that you can easily make at home. They bring a lovely mix of flavors with the dried fruit and buttery dough that’s just right for any time of the day. I hope you enjoy baking and sharing them as much as I do. They pair beautifully with clotted cream and jam or just a good cup of tea. Give them a try—you might find yourself making these scones again and again!
