Mary Berry Raspberry Scones Recipe
Mary Berry Raspberry Scones are classic British scones with a twist, featuring fresh raspberries mixed into the dough. These scones are made with a rich, buttery dough that rises beautifully, giving them a light and airy texture. They’re perfect when served warm with clotted cream or butter and a bit of jam.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
To make 8 raspberry scones, gather the following ingredients:
- 225g (1 ¾ cups) self-raising flour: The base for light and fluffy scones.
- 1 tsp baking powder: Helps the scones rise.
- 50g (¼ cup) cold unsalted butter, cubed: Adds richness and creates a tender texture.
- 25g (2 tbsp) caster sugar: Sweetens the dough.
- 150ml (⅔ cup) milk: Provides moisture for the dough.
- 75g (½ cup) fresh raspberries: Adds bursts of fruity flavor.
- 1 tsp vanilla extract (optional): Add a hint of sweetness to complement the raspberries.
- Extra flour for dusting and extra milk for brushing the tops.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 220°C (425°F).
- Line a baking tray with parchment paper or a silicone mat.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, sift the flour and baking powder together.
- Add the cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Step 3: Add the Sugar
- Stir in the caster sugar and vanilla extract (if using) to the breadcrumb mixture.
Step 4: Add the Wet Ingredients
- Pour in the milk and gently mix to form a soft dough. The dough should be sticky but not overly wet.
Step 5: Fold in the Raspberries
- Carefully fold the fresh raspberries into the dough, being gentle to avoid crushing them too much.
Step 6: Shape the Scones
- On a lightly floured surface, gently roll out the dough to about 2cm (¾ inch) thick.
- Use a round cookie cutter to cut out scones and place them on the prepared baking tray.
- Gather any leftover dough, reshape, and cut out more scones.
Step 7: Brush and Bake
- Brush the tops of the scones with a little milk for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the scones are well-risen and golden brown.
Step 8: Cool and Serve
- Once baked, transfer the scones to a wire rack to cool slightly.
- Serve warm with clotted cream, butter, or jam.