Mary Berry Raspberry Scones

I can still remember the first time I made raspberry scones with my gran. It was a rainy afternoon in Surrey, the kind where the sky decides it’s got nothing better to do than drizzle. The kettle was on, a soft radio tune in the background, and there we were — elbows deep in flour, raspberries staining our fingers pink. These Mary Berry Raspberry Scones bring that memory back with every bite. Light, crumbly, and bursting with tart-sweet fruit, they’re everything a scone should be.

Mary Berry, the doyenne of British baking, knows how to keep it simple and stunning — and this recipe is just that. It’s the kind of treat you’d serve at a cream tea with your mum or sneak with clotted cream at midnight (no judgment). Whether you’re new to baking or just missing a proper British scone, this is the one.

Ingredients List

Raspberry Scones:

• 3 cups (360g) all-purpose flour — spooned and leveled for accurate measure.
• 1/3 cup (66g) granulated sugar — just enough for sweetness without overdoing it.
• 1 Tbsp baking powder
• 1 tsp Kosher salt — balances out the sugar beautifully.
• 12 Tbsp (170g) cold unsalted butter — cut into pieces; this is the secret to flaky texture.
• 3/4 cup (180g) whole milk — full fat, always.
• 1/2 tsp pure vanilla extract — adds warmth beneath the raspberry brightness.
• 1 cup (3oz) fresh raspberries — fold them in gently so they don’t get squashed.
• Optional: coarse sugar (Demerara or Turbinado) — for that lovely crunch on top.

Lemon Vanilla Icing:

• 1 cup (120g) confectioners’ sugar
• 1 Tbsp fresh lemon juice — gives it a zing.
• 1/2 tsp pure vanilla extract

Note: I sometimes skip the icing if I’m in the mood for clotted cream and jam instead.

How To Make It (Instructions)

1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment. Trust me, you don’t want to skip the paper — easier cleanup, always.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the cold butter and rub it in with your fingertips until the mixture looks like coarse breadcrumbs. It’s messy, but kind of therapeutic.
4. Pour in the milk and vanilla, then gently mix until just combined. Don’t overdo it or you’ll end up with bricks instead of scones.
5. Carefully fold in the raspberries. It’s okay if a few get a bit squished — that marbled effect is actually lovely once baked.
6. Turn out the dough onto a floured surface, pat it into a disc about 1-inch thick.
7. Cut into 8–12 wedges, depending on how big you like them. Transfer to your lined tray.
8. Brush the tops with milk, then sprinkle with coarse sugar.
9. Bake for 20–30 minutes until golden and puffed. Mine usually take about 25, but ovens are like toddlers — unpredictable.
10. While they bake, make the icing: stir powdered sugar, lemon juice, and vanilla until smooth. Add a dash of milk if needed for drizzle consistency.
11. Let the scones cool slightly, then drizzle with icing. Or don’t. Honestly, they’re lush either way.

Quick pause: Last time I made these, I forgot to set the timer and got distracted by a phone call. They still came out golden, just… extra golden. Don’t be like me — set the timer.

Common Mistakes

Why are my scones tough?
You likely overmixed the dough. Mix just until it holds together — a few crumbs are fine.

Why didn’t my scones rise properly?
Your baking powder might be old, or the butter wasn’t cold enough. Keep everything chilled.

Why are my raspberries bleeding into the dough?
They’re delicate — fold them in gently and avoid frozen berries if you want neat scones.

Can I use low-fat milk?
Technically yes, but full-fat gives better richness. I tried skim once. Never again.

Storage And Reheating Tips

Room Temperature:
Store in an airtight container for up to 2 days. I keep mine in a tin lined with baking paper — just like Gran used to.

Freezer:
Wrap individually and freeze for up to 1 month. Reheat straight from frozen if needed.

Reheat Options:

• Oven: 350°F for 5–8 minutes — best for restoring crisp edges.
• Microwave: 20–30 seconds wrapped in a damp paper towel — not as crisp, but still cosy.
• Air fryer: 300°F for 3–4 minutes — surprisingly effective!

What To Serve With It

• Clotted cream and raspberry jam — the queen of all combos.
• Lemon curd — sharp, sweet, and sunny.
• A proper cup of Earl Grey or Darjeeling — floral notes match beautifully with the berries.

FAQ Section

Can I make this recipe gluten-free?
Yes — swap in a 1:1 gluten-free flour blend. Add 1/4 tsp xanthan gum if your mix doesn’t include it.

Can I use frozen raspberries?
You can, but they’re more likely to bleed and soften the dough. Use them straight from the freezer, don’t thaw.

Do I need to refrigerate the dough before baking?
It’s not essential, but a 15-minute chill helps them hold shape and puff better.

Can I skip the icing?
Absolutely. These scones are just as lovely served plain with a spread of butter or jam.

Try More Recipe:

• Mary Berry Eve’s Pudding Recipe
• Mary Berry Apple And Pear Crumble
• Mary Berry Fifteen Recipe