Mary Berry’s fruit scones
Mary Berry shares her easy recipe for fruit scones, plus read her tips for making the best scones.
Image credit: Mary Berry
Mary Berry shares her easy recipe for fruit scones, plus read her tips for making the best scones.
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.
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.
For those with a sweet tooth, adding in chocolate can turn them into some delicious triple chocolate scones. Alternatively, adding fruit such as raspberries can turn them into some tasty fruity raspberry scones.
Recipe from Mary Berry Cookery Course, published by Dorling Kindersley (Hardback RRP £9.99)
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