Mary Berry’s Fruit Scones

Delicious fruit scones

There’s nothing like a fruit scone with butter/ jam/ clotted cream for a mid morning snack or to fill a gap between dinner and bed.

I usually use only raisins but found I had nearly run out so I made up the quantity with currants. The scones still taste great!

These fruit scones freeze well so I can whip one out when I’m feeling peckish.

I always pick up the free Waitrose and Tesco magazines when I go supermarket shopping. Some recipes work well and others are a bit of a flop, but I’ve never tried one of Mary Berry’s recipes and have it fail.

Three cheers for Mary Berry.

Read my memoir for how I learned to cook ‘Woman in a White Coat.’

Fruit Scone recipe – (modified from Mary Berry)

Makes about 20

Bake 220°C 12 mins

500gm self-raising flour

4 teasp baking powder

1 teasp orange zest

60gm sugar

120 gm margarine/ butter

 

2 eggs made up to 200ml with milk

100gm raisins soaked for 10 mins in orange/ apple juice

 

Mix flour, baking powder, sugar and zest

Rub in margarine/ butter

Stir in milk/ egg mixture to make soft dough

Drain raisins and add

Roll out 1cm thick

Cut into rounds with 7 cm round fluted cutter

Place on lightly greased baking trays – 1 large 1 small

Glaze with milk

Re-glaze after 6 mins

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