James Martin Fruit Scones

These classic fruit scones are soft, light, and gently sweet, with a tender crumb and bursts of juicy dried fruit throughout. They are simple to make, very forgiving for beginners, and come together quickly without fuss. Expect a buttery flavour, a delicate rise, and that traditional bakery texture everyone loves. Total time is about 35 minutes from start to finish.

Ingredients

For the scones

• 450g self-raising flour
• 2 tsp baking powder
• 75g caster sugar
• 100g unsalted butter, cold and cubed
• 150g sultanas or raisins
• 2 large eggs
• 200ml full-fat milk
• 1 tsp vanilla extract

For finishing

• A little milk, for glazing
• Extra flour, for dusting

How to Make James Martin Fruit Scones

• Prepare the oven and tray:Preheat the oven to 220°C, or 200°C fan. Line a large baking tray with baking parchment and set it aside.
• Mix the dry ingredients:Sift the flour and baking powder into a large bowl. Stir in the caster sugar, then add the cold butter. Rub it in with your fingertips until the mixture looks like fine breadcrumbs.
• Add the fruit and wet ingredients:Stir the sultanas into the flour mixture. In a jug, whisk the eggs with the milk and vanilla extract. Pour most of this into the bowl, keeping a little back for glazing.
• Bring the dough together:Use a knife to mix everything into a soft dough. If it looks dry, add a splash more milk. Turn the dough out onto a lightly floured surface and gently bring it together. Do not knead.
• Shape and cut:Pat the dough out to about 2.5cm thick. Use a floured round cutter to stamp out scones, pressing straight down without twisting. Place them onto the prepared tray.
• Bake:Brush the tops lightly with milk. Bake for 12 to 15 minutes, until well risen and lightly golden on top.
• Cool and serve:Transfer the scones to a wire rack and allow them to cool slightly before serving warm.

Tips for Perfect Fruit Scones

Why are my scones flat?

Make sure the butter is cold and avoid overworking the dough. A hot oven also helps create a good rise.

How do I keep scones soft?

Handle the dough gently and do not add too much flour when shaping. Overmixing leads to dense scones.

Can I make them sweeter?

You can increase the sugar slightly or add a handful of chopped dried apricots or dates for extra sweetness.

How do I get even baking?

Cut the scones to the same thickness and size, and space them evenly on the tray.

Serving Suggestions

• Serve warm with clotted cream and strawberry jam
• Enjoy with butter and honey
• Pair with a cup of strong English tea
• Add fresh berries on the side for a lighter touch

Storage

Room temperature

Keep cooled scones in an airtight container for up to 2 days.

Refrigerator

Refrigeration is not recommended as it dries them out, but they can be stored for up to 3 days if needed.

Freezing

Freeze baked and cooled scones for up to 3 months. Defrost at room temperature and warm gently before serving.

Nutrition

• Calories: 290 kcal
• Carbohydrates: 45g
• Protein: 7g
• Fat: 9g
• Saturated fat: 5g
• Sodium: 210mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.