Recipes>Sultana Recipes
Fruity Scones
by Mary Berry from Mary Berry’s Cookery Course
Easy
Serves 10
Learn to make traditional British fruity scones with this foolproof recipe from Mary Berry. Enjoy with lashings of jam and cream for a classic cream tea. Perfect!
Discover more delicious Afternoon Tea recipes
Delicate treats for an elegant afternoon spread
From the book
Mary Berry’s Cookery Course
Mary Berry
Buy From
Introduction
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.
Tags
Ingredients
| 75g (21⁄2 oz) | butter, chilled and cut into cubes, plus extra for greasing |
|---|---|
| 350g (12oz) | self-raising flour, plus extra for dusting |
| 11⁄2 tsp | baking powder |
| 30g (1oz) | caster sugar |
| 75g (21⁄2oz) | sultanas |
| about 150ml (5fl oz) | milk |
| 2 | large eggs, beaten |
Method
Preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Lightly grease a large baking sheet.
Mix the flour, baking powder, and butter cubes, then stir in the sugar and sultanas.
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.
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.
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.
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.
Tips for great scones 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.
Reviews
4.9 out of 5 stars
23 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Ingredients
Method
More Mary Berry recipes
View all
Mary Berry’s The Ultimate Chocolate Roulade
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s Baked Salmon with Parmesan Crust
by Mary Berry from Mary 90: My Very Best Recipes
More Afternoon Tea Recipes
View all
Parsnip Loaf
by Flora Shedden from Winter in the Highlands
Cinnamon Stars – Zimtsterne
by Anja Dunk from Advent
More Baking Recipes
View all
Parsnip Loaf
by Flora Shedden from Winter in the Highlands
Mary Berry’s The Ultimate Chocolate Roulade
by Mary Berry from Mary 90: My Very Best Recipes
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
