Mary Berry’s Scones

To celebrate the return of The Great British Bake Off, I’m sharing my favourite scone recipe from none other than Mary Berry herself! The key is not to overwork the dough; this will develop gluten, which results in a tougher bake. Traditionally, a fluted cutter is used but don’t worry if you don’t have one – a round cutter works just as well. These scones are best served warm from the oven, slathered in clotted cream and strawberry jam. With a cup of tea of course!

Makes 10 scones
8cm/3in round or fluted cutter required


  •  450g (323 cups) self-raising flour
  • 2 teaspoons baking powder
  • 50g (14 cup) caster sugar
  • 75g (13 cup) butter
  • 225mL (1 cup) milk
  • 2 large eggs
  • 75g (12 cup) dried fruit (optional)


  1. Preheat the oven to 220°c (425°f) or 200°c (400°f) fan.
  2. Mix all of the dry ingredients together. Rub in the butter until you have a breadcrumb-like consistency.
  3. Beat the eggs and milk together in a separate bowl. Keep a small amount for glazing.
  4. Add enough of the milk/egg mixture to make a slightly wet and sticky dough. Add the dried fruit if using.
  5. Place dough onto a floured surface and roll to 2cm (34in) thick. Cut using an 8cm (or 3in) cutter. Repeat until all the dough is used.
  6. Put on a lined baking tray, and brush the tops with the remaining egg/milk mixture.
  7. Bake until well-risen and golden (around 12-15 minutes).

This recipe was originally from – find the recipe here.

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