Mary Berry's Fruit Scones: A Classic Recipe for Perfect Baking
Mary Berry's name is synonymous with baking excellence, and her fruit scones recipe is a testament to that. These scones are light, fluffy, and bursting with fruity goodness – a perfect treat for any occasion, from a leisurely afternoon tea to a celebratory brunch. This guide will walk you through creating these delectable scones, focusing on achieving that perfect Mary Berry texture and taste.
Ingredients for Mary Berry's Fruit Scones
Before you begin, gather these ingredients. Accurate measurements are key to successful baking!
- 225g self-raising flour: This is the foundation of your scones. Self-raising flour already contains baking powder, eliminating the need for a separate addition.
- 50g cold butter, cubed: Cold butter is crucial for creating a flaky texture. Cut it into small cubes directly from the fridge.
- 50g caster sugar: This adds sweetness and balances the tartness of the fruit.
- 150ml milk, plus extra for brushing: Use full-fat milk for richer flavour and texture.
- 150g mixed dried fruit: Choose your favorite combination! Sultanas, raisins, currants, cranberries – all work wonderfully. Chopped candied peel also adds a delightful touch.
- 1 tsp baking powder (optional): While self-raising flour contains baking powder, adding a little extra can ensure extra lift, especially if your flour is a little older.
Step-by-Step Guide: Baking Mary Berry's Fruit Scones
Follow these steps carefully to achieve perfectly risen, fluffy scones:
Step 1: Rubbing in the Butter
- Preheat your oven to 220°C (200°C fan/Gas Mark 7). This ensures your scones bake evenly.
- In a large bowl, sift together the flour and (optional) baking powder. Sifting aerates the flour, leading to lighter scones.
- Add the cold, cubed butter and gently rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Avoid overworking the dough at this stage.
Step 2: Incorporating the Remaining Ingredients
- Stir in the caster sugar and mixed dried fruit.
- Gradually add the milk, mixing gently until a soft, slightly sticky dough forms. Do not overmix; a few lumps are okay.
Step 3: Shaping and Baking the Scones
- Lightly flour a clean surface and turn the dough out onto it.
- Gently pat the dough to a thickness of about 2cm. Avoid rolling it, as this can make the scones tough.
- Use a 5cm round cutter (or a knife) to cut out the scones. Press the cutter straight down – twisting it will seal the edges and prevent rising.
- Place the scones onto a baking tray lined with baking paper.
- Brush the tops of the scones with a little extra milk for a golden-brown finish.
Step 4: Baking and Serving
- Bake for 12-15 minutes, or until the scones are well-risen and golden brown.
- Transfer the scones to a wire rack to cool slightly before serving.
Tips for Perfect Mary Berry Fruit Scones
- Cold ingredients are key: Using cold butter and milk is crucial for achieving a light and fluffy texture.
- Don't overmix the dough: Overmixing develops the gluten in the flour, resulting in tough scones.
- Handle the dough gently: Avoid excessive kneading or rolling.
- Use a sharp cutter: A sharp cutter ensures clean edges and prevents the scones from spreading during baking.
Serving Suggestions
Serve Mary Berry's fruit scones warm with clotted cream and strawberry jam – the quintessential afternoon tea combination! They also pair perfectly with butter, lemon curd, or a dollop of crème fraîche.
This recipe is a guaranteed crowd-pleaser, offering a delightful taste of classic British baking. Remember to adjust the amount of fruit according to your preference. Happy baking!