Very Berry Scones

A twist on the traditional fruit scone recipe, jam packed full of dried cranberries, blueberries and cherries.

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A twist on the traditional fruit scone recipe, jam packed full of dried cranberries, blueberries and cherries.

I used to really like the Starbucks Very Berry Scone, but I haven’t seen one in there for ages (do they still sell them?) so I thought I’d have a go at creating my own version. I’ve used my traditional scone recipe, adding oodles of dried berries and topping them with demerara sugar to add a sweet crunch.

I originally made these using the same amount of fruit as I used for my fruit (raisin) scones. However, they just weren’t “very berry” enough so I tripled it – much better.

I was secretly hoping that they were so packed full of dried fruit that they would count as one of my five a day. Sadly there’s not quite enough (only 0.8 of your five-a-day) so I’m just going to have to accept that they’re just a yummy treat rather than a healthy snack (I’m pretty sure that using scones as your five-a-day is cheating even if I have put in enough dried fruit – what do you think?).

If you’re new to making scones then I’d suggest you also have a read of my original scone recipe to get a few extra tips for getting scone perfection.

A twist on the traditional fruit scone recipe, jam packed full of dried cranberries, blueberries and cherries.

very berry scones 2
5 from 2 votes

Very Berry Scones

A twist on the traditional fruit scone recipe, jam packed full of dried cranberries, blueberries and cherries.
Active Time 20 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6 scones


  • 250 g self-raising flour - + a little extra to dust the work surface
  • 50 g unsalted butter - + a little extra for greasing the tray
  • ½ tsp baking powder
  • ¼ tsp salt
  • 30 g caster sugar
  • 150 g mixed dried berries - I used Whitworths Cherries & Berries
  • 100 ml water
  • 150 ml full-fat milk
  • 1 tbsp demerara sugar


  • Put the dried mixed berries (150g) and water (100ml) into a bowl and leave to soak for 20 minutes - soaking the fruit helps to prevent it burning during cooking.
  • After 20 minutes, drain the water from the dried fruit and put the fruit to one side until needed.
  • Pre-heat the oven to 220ºC/200ºC fan.
  • Lightly grease a baking tray with butter (if you're using a silicon baking sheet this isn't necessary)
  • Put the self-raising flour (250g) into a large bowl. Cut the butter (50g) into cubes, and add it to the flour.
  • Gently rub the butter into the flour using your fingertips, until it is the consistency of breadcrumbs.
  • Add the caster sugar (30g), baking powder (½ tsp), salt (¼ tsp) and dried fruit and mix to combine - Sprinkle the salt and baking powder across the top of the flour/butter mix rather than putting it in one place as this will help ensure that it's evenly distributed.
  • Make a well in the centre and add the full-fat milk (150ml) - I like to keep a tablespoon or two back to add at the end to help collect up any stray bit of flour.
  • With as little action as possible, mix the milk into the dry ingredients using your hands until it has come together into a ball of dough. If there's any flour left in the bottom, add a touch more milk to help collect it up - your dough should be slightly sticky, but not too sloppy.
  • Place the dough on a work surface and pat it into a flat circle with thickness of about 1½ inches (don't use a rolling pin).
  • Use a sharp knife to cut the circle into 6 segments.
  • Carefully move each onto the prepared baking tray. Brush with a little milk and then sprinkle the demerara sugar (1 tbsp) evenly across the top of the scones.
  • Place into the oven for 12-15 minutes until they are cooked (I tap them to see if they sound hollow as you do with bread).
  • Once cooked, remove from the oven and leave to cool on a cooling rack.
  • Serve with butter or just as they are.


Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Have you tried this recipe?Please leave a comment and rating at the bottom of the page to let others know what you thought.
Recipe Type: Dessert

Nutritional Information

Calories: 332kcal | Carbohydrates: 56g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 113mg | Potassium: 116mg | Fiber: 3g | Sugar: 21g | Vitamin A: 22.7% | Calcium: 7.7% | Iron: 4.5%
Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians
  • Egg-Free
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soya-Free
  • Sulphur Dioxide & Sulphite-Free
  • Fish-Free
  • Crustacean-Free
  • Mollusc-Free
  • Celery-Free
  • Mustard-Free
  • Lupin-Free




  1. These are the best scones I have ever made and eaten. Thank you for your brilliant recipe

  2. I’ve tried making scones in the past but they haven’t turned out well, however these were perfect. Lots of fruit and not at all dry. They also taste really good. Great recipe, thanks.

  3. Good evening
    Th recipe sounds amazing and never thought to soak the raisin in water. Thank you for the tip. Can I ask why don’t you put eg in the recipe?
    Thank you

    • When I developed my original scone recipe (which you can take a look at here), I tested different combinations of ingredients including with and without egg. I preferred the texture of the scones without egg so that’s the base recipe I’ve used ever since.

  4. Can you translate your recipe to cups, ounces, etc for USA customers? Your recipe sounds delicious.

    • Charlotte Oates

      Hi Nancy,

      You’ll need…

      2 cups self-raising flour
      1/4 cup unsalted butter
      1/2 tsp baking powder
      1/2 tsp salt
      2 1/2 tbsp caster sugar
      1 cup dried berries
      100ml (0.4 cups) water
      165ml (0.7 cups) milk
      1 tbsp demerara sugar

      I’ve rounded things up a bit to make them fit better with the cups but it should still work fine (you’ll just get slightly bigger scones).

      I hope that helps x

  5. I have made a few different scones recipes in the past but this is definitely the best – I have had to limit my husband from eating so many – this will be my go to scone recipe from now on!!! Lovely.

  6. Ooh no – but thanks! In fact, I vaguely remember a recipe involving soaking raisins in tea…will look it up! hx

    • I’ve seen tea suggested in recipes before too but I’ve not tried it. I did try sherry at christmas but the sherry flavour got a little lost in amongst all the other flavours.

  7. Ooh scones – haven’t made them for ages. I usually do them plain actually as the raisins tend to burn – but these look worth a try!

    • Thanks Helen. Have you tried soaking the dried fruit before adding it to the scones? The water helps plump them up and helps prevent them from burning. I usually soak mine for about 20 minutes before I start.

  8. These look so good! The only time I tried making scones they were a disaster, but I like your version – less fat than I used and plenty of flavor. Thank you for sharing!

    • I’ve tried using more butter, I liked the flavour but found them very crumbly and a bit dry. It’s amazing the difference a small change in quantities can make so hopefully you’ll have better luck next time.

  9. I prefer my scones plain (with loads of clotted cream and jam!) but Hubby would love those! Must not show him your post!

    • Ha ha, I’m like that with my hubby too. He keep spotting me looking at other people’s recipes and has quite a list he wants me to try!

      I’m sort of on your side with the scones. I know I’ve called these scones (as that’s what they are) but I don’t really think of them like that. These are more for a treat with a cup of coffee, whereas proper scones are only for special occasions when we have afternoon tea. Part of the reason I made these triangular rather than circular is because it separates them a little from the traditional scones.

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