Name: Mary Berry Cherry Scones Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 225g self-raising flour, plus extra for dusting; 1 teaspoon baking powder; 40g unsalted butter, cold and cubed; 25g caster sugar; 75g glace cherries, quartered and rinsed; 1 large egg; Milk, to make up 150ml with the egg; 1 tablespoon milk, for brushing; Clotted cream, to serve; Strawberry jam, to serve

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These Mary Berry cherry scones rise tall and golden, with a light, crumbly centre studded with soft, jammy glace cherries. The outside turns a warm honey colour with a gentle crunch, while the inside stays tender and slightly sweet.

This version is easy to get right first time, even if scones have caught you out before. It works just as well for a lazy Sunday tea as it does for a proper afternoon tea spread. From start to finish, it is ready in around 30 minutes.

Ingredients

For the scones

225g self-raising flour, plus extra for dusting
1 teaspoon baking powder
40g unsalted butter, cold and cubed
25g caster sugar
75g glace cherries, quartered and rinsed
1 large egg
Milk, to make up 150ml with the egg
1 tablespoon milk, for brushing

To finish

Clotted cream, to serve
Strawberry jam, to serve

How to Make Mary Berry Cherry Scones

Heat the oven: Set the oven to 220C (200C fan) and line a baking tray with baking paper.
Sift the dry ingredients: Sift the flour and baking powder into a large mixing bowl, holding the sieve high to add air to the mixture.
Rub in the butter: Add the cold butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs; this keeps the scones light rather than dense.
Add the sugar and cherries: Stir in the caster sugar and quartered cherries, making sure the cherries are well coated in flour so they do not sink.
Mix the wet ingredients: Beat the egg in a jug, then top up with milk to reach 150ml. Save a small amount for brushing later.
Bring the dough together: Pour most of the egg mixture into the bowl and mix quickly with a round-bladed knife until it forms a soft, slightly sticky dough. Avoid overworking it, as this toughens the crumb.
Shape and cut: Turn the dough onto a lightly floured surface, pat it gently to about 4cm thick, and cut into rounds using a 5cm cutter dipped in flour.
Brush and bake: Place the scones on the tray, brush the tops with the reserved milk mixture, and bake for 10 to 12 minutes until well risen and golden brown.
Cool slightly: Transfer to a wire rack and leave for a few minutes before serving, as the crumb continues to set while cooling.

Tips for the Best Mary Berry Cherry Scones

Why do my cherries always sink to the bottom of the scone?

Toss the quartered cherries in a spoonful of the measured flour before folding them in, as this stops them dropping through the loose dough.

Why did my scones come out heavy instead of light?

Overworking the dough develops the gluten too much, so mix only until it just comes together and handle it as little as possible.

How do I get a really good, even rise?

Cut straight down through the dough with the cutter and avoid twisting it, as twisting seals the edges and stops the scone rising evenly.

Why are the sides of my scones pale while the tops are done?

Space the scones a few centimetres apart on the tray so hot air can reach all sides during baking.

Why did my scones spread instead of rising upwards?

The butter was likely too soft or warm when rubbed in, so keep it cold straight from the fridge and work quickly.

Serving Suggestions

Serve warm with a generous spoonful of clotted cream and strawberry jam
Pair with a pot of strong breakfast tea for a classic afternoon tea
Split and toast leftover scones lightly for breakfast the next day
Arrange on a tiered stand alongside sandwiches for a proper tea party
Add a small dish of lemon curd as an alternative to jam

Storage

Room temperature

Store in an airtight container for up to 2 days.

Refrigerator

Refrigeration is not recommended, as it dries scones out faster; if needed, keep in an airtight container for up to 3 days and warm gently before serving for the best texture.

Freezing

Freeze the baked and cooled scones in a sealed freezer bag for up to 2 months. Defrost at room temperature for a few hours, then warm briefly in the oven before serving.

Nutrition

Calories: 210 kcal
Carbohydrates: 33g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Sodium: 190mg

These figures are approximate and will change depending on the exact ingredients and portion sizes used.

FAQs

Can I use dried cherries instead of glace cherries?

Yes, dried cherries work well and give a slightly less sweet, chewier result. Soak them briefly in warm water first if they feel very firm.

Can I make the dough ahead of time?

You can cut the scones and freeze them unbaked on a tray, then bake straight from frozen, adding a couple of extra minutes to the baking time.

Can I freeze cherry scones after baking?

Yes, they freeze well for up to 2 months. Wrap them well to prevent freezer burn and defrost fully before reheating.

What size cutter works best for these scones?

A 5cm cutter gives a classic size with a good rise, though a 6cm cutter also works if you prefer fewer, larger scones.

Can I double this recipe for a larger batch?

Yes, all quantities double easily, though it is best to work in two batches when rubbing in the butter so the mixture stays cool and even.

Conclusion

These Mary Berry cherry scones give you a reliable way to bake a batch of light, golden scones with a soft, fruity centre. The method is straightforward enough for a beginner, yet the result looks and tastes like something from a proper tea room.

This recipe makes around 8 to 10 scones, depending on the size of your cutter. Give it a try this week, and share your results in the comments below or pass the recipe on to a friend who loves a good afternoon tea. If you enjoyed this, you might also like mary berry carrot and banana cake recipe.