Do you love scones? Try this Mary Berry Cherry Scones Recipe. It is easy and quick. You can make it in 30 minutes. The scones are light and fluffy.

Sweet cherries make them extra special. This recipe uses glacé cherries. They add color and sweetness. Mary Berry is a famous British baker. Her recipes are simple and tasty.

Learning how to make Mary Berry cherry scones is fun. They are perfect for tea time. Your family will love them.

When I First Discovered Mary Berry Cherry Scones

I found this recipe a few years ago. I wanted a simple scone recipe. Mary Berry’s cookbook had the answer. I added cherries to her classic scones. The result was amazing.

The scones were soft inside. They had a golden top. The cherries added a sweet surprise. Now I make them every week. My kids ask for them all the time.

Equipment List

You need basic kitchen tools. Here is what you need:

Large mixing bowl
Measuring cups and spoons
Baking sheet
Parchment paper
Round cookie cutter (5-6 cm)
Wire cooling rack
Pastry brush
Kitchen scales

Ingredients You Need for Mary Berry Cherry Scones

Gather these ingredients for Mary Berry cherry scones:

225g self-raising flour
1 teaspoon baking powder
55g cold butter (cubed)
25g caster sugar
75g glacé cherries
1 egg
Milk (to make 150ml with egg)

Step-by-Step Guide

Preheat your oven to 220°C.
Line your baking sheet with parchment.
Rinse your glacé cherries well.
Dry them with kitchen paper.
Cut them in half. Coat them in flour.
Put flour in a large bowl.
Add baking powder.
Stir them together.
Add cold butter cubes.
Rub butter into flour.
Use your fingertips.
Mix until it looks like breadcrumbs.
Stir in the caster sugar.
Add your floured cherries.
Mix them gently.
Spread them evenly in the mixture.
Crack the egg into a jug.
Beat it well.
Add milk to make 150ml total.
Save some for glazing later.
Pour wet mixture into dry ingredients.
Use a knife to mix.
Make a soft dough.
Do not overwork it.
Stop when it comes together.
Put dough on a floured surface.
Pat it to 2cm thick.
Use your cutter to cut scones.
Press straight down. Do not twist.
Place scones on your baking sheet.
Brush tops with saved egg mixture.
Bake for 10-15 minutes.
They should be golden brown.

Tips to Make the Best Mary Berry Cherry Scones

Use cold butter always.
It makes scones flaky.
Wash your cherries first.
This stops pink dough.
Coat cherries in flour.
They will not sink.
Handle dough gently.
Overworking makes tough scones.
Use a hot oven.
Scones rise better this way.
Eat them fresh and warm.
They taste best that day.

FAQs about Mary Berry Cherry Scones

Q: Why did my dough turn pink?

A: The cherry syrup caused this. Rinse and dry cherries first. This stops the color bleeding.

Q: Can I use fresh cherries?

A: Yes, you can use fresh ones. Pit and chop them first. Pat them very dry.

Q: Why are my scones tough?

A: You overworked the dough. Mix gently next time. Handle dough as little as possible.

Q: Can I freeze these scones?

A: Yes, freeze before baking them. Bake from frozen. Add 3-5 extra minutes.

Q: How long do they stay fresh?

A: Scones taste best on day one. Store in airtight container. Eat within two days.

Final Thoughts

This Mary Berry cherry scones recipe is wonderful. The ingredients for Mary Berry cherry scones are simple. Anyone can make them at home. They are perfect for beginners.

Serve them warm with butter. Add clotted cream and jam. They are great for tea time. Your guests will be impressed.

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