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Mary Berry Scones Recipe

Mary Berry Scones Recipe

Mary Berry's scones are light, tall, and perfectly tender — the definitive British scone recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 Scones
Course: Breakfast
Cuisine: British
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 450 g self-raising flour sifted
  • 2 tsp baking powder
  • ½ tsp fine salt
  • 2 tbsp caster sugar
  • 100 g unsalted butter cold and cubed
  • 300 ml whole milk cold
  • 1 tsp vanilla extract
  • Extra milk for brushing
  • To Serve:
  • Clotted cream
  • Strawberry or raspberry jam

Method
 

  1. Preheat oven to 220°C / 200°C fan / Gas 7. Line a large baking tray with parchment.
  2. Sift flour, baking powder, and salt into a bowl. Add sugar. Rub in cold butter quickly until fine breadcrumbs with a few pea-sized pieces remaining.
  3. Mix milk and vanilla. Make a well. Pour in almost all the milk. Mix quickly with a round-bladed knife until a soft, sticky dough just comes together.
  4. Pat gently on a floured surface to 3cm thickness — do not roll. Cut straight down with a 6cm cutter — do not twist. Re-gather once and cut again.
  5. Place on tray. Brush tops only with milk.
  6. Bake 12–15 minutes until risen, golden, and firm. Cool briefly on a wire rack. Serve warm.

Notes

Keep butter cold — straight from the fridge.
Pat to 3cm thickness minimum — never thinner.
Press cutter straight down — never twist.
Brush tops only with milk — not the sides.
Best eaten within 30 minutes of baking.
Freeze raw cut scones and bake from frozen for fresh scones any time.
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