Special Fruit Scones

Delightful fruit scones from Mary Berry. This recipe for special fruit scones, packed with colourful mixed fruit, is kept moist with a tea towel after baking.


Making good scones is so easy if the mixture is not too dry and the dough is not overhandled.Wrap the scones in a clean tea towel after baking to keep them moist.

Makes about 14 scones


225g (8oz) self-raising flour
1 level tsp baking powder
50g (2oz) butter, softened
25g (1oz) caster sugar
50g (2oz) mixed dried fruit
1 large egg
A little milk

Essential kit

You will need 2 baking sheets and a fluted 5cm (2in) cutter.


Preheat the oven to 220°C/Fan 200°C/gas 7. Lightly grease two baking sheets.

Measure the flour and baking powder into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and the dried fruit. Break the egg into a measuring jug and beat, then make up to 150ml (¼ pint) with milk. Stir the egg and milk into the flour and mix to a soft but not sticky dough.

Turn out onto a lightly floured work surface, knead lightly and roll out to a 1cm (½in) thickness. Cut into rounds with a fluted 5cm (2in) cutter and place them on the prepared baking sheets. Brush the tops with a little milk.

Bake for about 10 minutes or until pale golden brown. Lift the scones onto a wire rack to cool. Eat as fresh as possible.


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