Mary Berry's Recipe for Scones

This recipe for scones by Mary Berry makes the perfect tea-time treat, whether jam-and-cream-topped plain or packed with sultanas

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Mary Berry

This recipe for scones by Mary Berry makes the perfect tea-time treat, whether jam-and-cream-topped, plain or packed with sultanas. For this recipe you will need a fluted 5cm/2in cutter.


  • 450g/1lb self-raising flour

  • 2 level tsp baking powder

  • 50g/1¾oz caster sugar

  • 100g/3½oz butter softened, cut into pieces

  • 2 free-range eggs

  • a little milk

  • handful sultanas (optional)

To serve

  • strawberry jam

  • clotted cream



  1. Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.

  2. Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

  3. Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.

  4. Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.

  5. Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.

  6. Bake for 12–15 minutes, or until the scones are well risen and pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.

  7. To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.

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