Mary Berry Buttermilk Scones with Fresh Berries

Inspired by Mary Berry, these buttermilk scones mary berry incorporate fresh raspberries and blueberries for a colorful, festive touch. Perfect for holiday mornings or a special brunch, this recipe yields deliciously light and flaky scones, enriched with bursts of juicy berries. Ready in about 30 minutes, these treats are sure to become a new favorite in your home baking collection.

How To Make Mary Berry’s Buttermilk Scones Recipe Overview

These scones are light and flaky, with the tartness of berries contrasting beautifully against the rich, buttery dough. They’re perfect served warm, right out of the oven, with a dollop of cream or just a simple smear of butter. The entire preparation and cooking process will take approximately 30 minutes, and this recipe yields about 12 medium-sized scones.

Ingredients

  • 70 g caster sugar
  • 300 g self-raising flour, plus extra for dusting
  • 1 large egg, at room temperature
  • 60 g butter, chilled and diced
  • 60 g fresh blueberries
  • A pinch of salt
  • 120 ml buttermilk, at room temperature, plus extra for brushing
  • Brown sugar, for sprinkling
  • 50 g fresh raspberries

Instructions

  1. Preheat the Oven: Set your oven to 220°C (428°F) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a large mixing bowl, sift the self-raising flour and add caster sugar and a pinch of salt. Mix well.
  3. Butter In: Add the diced butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  4. Wet Ingredients: In a separate bowl, beat the egg and buttermilk together. Make a well in the center of the dry ingredients and pour in the liquid mixture, reserving a small amount for brushing the scones later.
  5. Form the Dough: Mix everything together gently with a fork until just combined into a soft dough. Be careful not to overwork the dough to keep the scones light and airy.
  6. Add Berries: Gently fold in the blueberries and raspberries, trying not to crush the berries.
  7. Shape and Cut: Turn the dough out onto a lightly floured surface, pat it into a round about 2 cm thick, and use a scone cutter to stamp out rounds. Place these on the prepared baking sheet.
  8. Final Touches: Brush the tops of the scones with a little buttermilk and sprinkle with brown sugar.
  9. Bake: Bake in the preheated oven for about 12-15 minutes until risen and golden.
  10. Cool and Serve: Let the scones cool a bit on a wire rack before serving warm.

Nutritional Value (per scone)

Calories: approximately 180

Fat: 6 g

Carbohydrates: 28 g

Protein: 4 g

Sugars: 10 g

Also Read: Mary Berry Pineapple Upside Down Cake Recipe

Recipe Tips

Here are some helpful tips to enhance your recipe results:

Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for ingredients like flour and sugar. This ensures consistency in your recipes.

Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature before mixing. This helps them blend more smoothly and evenly.

Chill the Dough: If your dough is sticky or warm, chilling it in the refrigerator for about 30 minutes before rolling and cutting can make it easier to handle.

Don’t Overmix: Mix your dough just until the ingredients are combined. Overmixing can develop the gluten in the flour, making your baked goods tough instead of tender.

Preheat Your Oven: Ensure your oven is fully preheated to the right temperature before baking. This helps your baked goods rise properly and cook evenly.

Use Parchment Paper: Line your baking trays with parchment paper to prevent sticking and ensure easy removal without breaking your baked goods.

Check for Freshness: Always check the expiration dates on leavening agents like baking powder or baking soda. Fresh leavening agents are crucial for proper rise.

Brush with an Egg Wash: For a golden, shiny finish on baked goods, brush the tops with an egg wash before baking.

Cool on a Wire Rack: After baking, transfer your items to a wire rack to cool. This prevents them from becoming soggy from steam accumulating underneath.

Storage: Store leftovers in an airtight container to maintain freshness. Most baked goods can also be frozen for later enjoyment.

FAQs

What to avoid when making scones?

When making scones, avoid overworking the dough; it leads to tough scones. Always use cold butter to ensure flakiness. Don’t let the dough sit too long before baking, as it can affect the rise. Be gentle when mixing in fruits to prevent them from breaking apart and bleeding into the dough. Lastly, avoid baking at too low a temperature; a hot oven helps them rise quickly and become golden.

What is better for scones buttermilk or heavy cream?

Buttermilk and heavy cream both enhance scones in different ways. Buttermilk makes scones tender and gives them a slight tang, which can add complexity to the flavor. Heavy cream, on the other hand, enriches scones, making them richer and slightly denser. The choice between buttermilk and heavy cream depends on your preference for either a richer taste or a lighter texture with a bit of tang.

Why put eggs in scones?

Eggs are added to scones to improve their texture and structure. They help bind the ingredients together, making the dough easier to handle. Eggs also contribute to a richer flavor and create a more tender crumb. Additionally, they help the scones rise better during baking, resulting in a lighter and softer texture. Lastly, eggs can give scones a golden color when brushed on top before baking.

Why are my scones not fluffy?

If your scones aren’t fluffy, it might be due to a few reasons. Overmixing the dough can develop gluten, making scones tough. Not using enough leavening agent, like baking powder, can prevent them from rising properly. Old baking powder won’t work as well. Also, if the dough is too wet or too dry, it affects the texture. Finally, baking at too low a temperature can stop them from puffing up.

Can I use frozen berries instead of fresh ones?

Yes, you can use frozen berries instead of fresh ones in scones. Just add the frozen berries directly to the dough without thawing them. This helps prevent the berries from bleeding too much color into the dough. Keep in mind that frozen berries may release more moisture as they bake, so the scones might need a slightly longer baking time to achieve the right texture.

Conclusion

These buttermilk scones are a perfect addition to your holiday baking repertoire. With their tender crumb and bursts of berry flavors, they’re sure to bring joy and warmth to any table. Enjoy baking and sharing these delightful treats during the festive season!

Buttermilk Scones Mary Berry Recipe

Buttermilk Scones Mary Berry Recipe

Total Time 30 minutes
Servings 12 medium-sized scones
Calories 180 kcal

Ingredients
  

  • 70 g caster sugar
  • 300 g self-raising flour plus extra for dusting
  • 1 large egg at room temperature
  • 60 g butter chilled and diced
  • 60 g fresh blueberries
  • A pinch of salt
  • 120 ml buttermilk at room temperature, plus extra for brushing
  • Brown sugar for sprinkling
  • 50 g fresh raspberries

Instructions
 

  • Preheat the Oven: Set your oven to 220°C (428°F) and line a baking sheet with parchment paper.
  • Mix Dry Ingredients: In a large mixing bowl, sift the self-raising flour and add caster sugar and a pinch of salt. Mix well.
  • Butter In: Add the diced butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Wet Ingredients: In a separate bowl, beat the egg and buttermilk together. Make a well in the center of the dry ingredients and pour in the liquid mixture, reserving a small amount for brushing the scones later.
  • Form the Dough: Mix everything together gently with a fork until just combined into a soft dough. Be careful not to overwork the dough to keep the scones light and airy.
  • Add Berries: Gently fold in the blueberries and raspberries, trying not to crush the berries.
  • Shape and Cut: Turn the dough out onto a lightly floured surface, pat it into a round about 2 cm thick, and use a scone cutter to stamp out rounds. Place these on the prepared baking sheet.
  • Final Touches: Brush the tops of the scones with a little buttermilk and sprinkle with brown sugar.
  • Bake: Bake in the preheated oven for about 12-15 minutes until risen and golden.
  • Cool and Serve: Let the scones cool a bit on a wire rack before serving warm.

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