English Scones With Mixed Summer Berries and Cream

“When I was last back in England, I bought a bag of semi-dried mixed summer berries; strawberries, raspberries, blackberries, bilberries (wild blueberries) and cherries, all semi-dried and bursting with colour and flavour. I could not wait to cook with them, having sampled a few of them first of course! I came up with this recipe, a simple classic scone recipe, the mainstay of all English tea tables and they simply flew off the table, with requests for the recipe. The stars of the show are the semi-dried berries, and a good home-made jam and cream of course. Use any semi-dried berries you can source locally, but do try to replicate the summer berries I have listed, for that optimum flavour sensation!”
18-20 scones

Ingredients Nutrition


  1. Preheat the oven to 220°C/gas 6. Grease a baking sheet.
  2. Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
  3. Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
  4. (You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
  5. Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
  6. Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
  7. Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.

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