This savory Mary Berry Cheese and Bacon Scones recipe is made with self-raising flour, mature Cheddar cheese, crispy bacon, fresh chives, and cold butter. The result is a batch of supremely light and fluffy scones, loaded with smoky, cheesy, and savory flavors. Perfect for a savory afternoon tea, a picnic, or alongside a bowl of soup, this easy recipe makes about 10 delicious scones.

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Mary Berry Cheese And Bacon Scones Ingredients

225g (8oz) self-raising flour, plus extra for dusting
1 tsp baking powder
50g (2oz) butter, cold and cubed
4 rashers of streaky bacon, cooked until crisp and crumbled
75g (3oz) mature Cheddar cheese, finely grated
2 tbsp freshly snipped chives
1 large egg
4-5 tbsp milk

How To Make Mary Berry Cheese And Bacon Scones

Prepare the Bacon: Grill or fry the bacon rashers until they are very crisp, then let them cool on a piece of kitchen paper. Once cool, crumble them into small pieces.
Preheat and Prepare: Preheat your oven to 220°C/Fan 200°C/Gas 7. Lightly grease a large baking sheet.
Mix the Dry Ingredients: Sift the self-raising flour and baking powder into a large bowl. Add a pinch of salt. Add the cold, cubed butter.
Rub in the Butter: Using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs. This should be done quickly to keep the butter from melting.
Add the Savory Bits: Stir in the crumbled bacon, about two-thirds of the grated cheese, and all the snipped chives. Mix gently to ensure they are evenly distributed.
Form the Dough: In a separate jug, whisk the egg with 4 tablespoons of milk. Make a well in the center of your dry ingredients and pour in most of the egg and milk mixture, holding a little back for glazing. Use a palette knife to quickly combine everything into a soft, slightly sticky dough. Add the last bit of milk if necessary.
Shape the Scones: Turn the dough onto a lightly floured surface. Knead very gently for just a moment until smooth—do not overwork it. Pat or lightly roll the dough to a thickness of about 2cm (¾ inch). Use a 5cm (2 inch) fluted cutter to stamp out the scones.
Bake the Scones: Place the scones onto the prepared baking sheet. Brush the tops with the reserved egg and milk glaze, then sprinkle with the remaining grated cheese. Bake for 10–12 minutes until well-risen and a deep golden-brown.
Cool and Serve: Transfer the hot scones to a wire rack to cool slightly. They are best served warm.

Recipe Tips

Use Crispy Bacon: For the best texture and flavor, make sure your bacon is cooked until very crisp. This prevents the scone from becoming greasy and ensures you get a lovely crunchy, salty bite.
Keep Ingredients Cold: For the lightest scones, your butter and milk should be cold. Cold butter creates pockets of steam when baking, which helps the scones rise and creates a wonderfully flaky texture.
A Light Touch is Crucial: Handle the scone dough as little as possible. Over-kneading will make your scones tough and heavy. Mix just until the dough comes together.
Don’t Twist the Cutter: When you cut out the scones, press the cutter straight down and lift it straight up without twisting. Twisting seals the edges and can prevent the scones from rising evenly.

What To Serve With Cheese And Bacon Scones

These savory scones are absolutely delicious served warm from the oven, sliced in half and spread with a generous layer of butter. They are substantial enough to be a snack on their own or can be served as a side to a hearty vegetable soup, like tomato or leek and potato. For a simple lunch, enjoy a scone with a dollop of your favorite chutney.

How To Store Cheese And Bacon Scones Leftovers

Store: These scones are at their best on the day they are baked. However, any leftovers can be stored in an airtight container at room temperature for up to 2 days. To refresh them, warm them in the oven for a few minutes before serving.

Freeze: Baked scones freeze beautifully. Once they have cooled completely, place them in a freezer-safe bag or container with baking parchment between the layers. They will keep for up to 3 months. Thaw at room temperature or reheat gently from frozen in a moderate oven.

Mary Berry Cheese And Bacon Scones Nutrition Facts

Calories: 175 kcal
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 350mg
Total Carbohydrate: 17g
Dietary Fiber: 1g
Sugars: 1g
Protein: 7g

Frequently Asked Questions

Can I use a different type of cheese? Yes. While mature Cheddar provides a great flavor, you could also use Red Leicester for color, or a smoked cheese to complement the bacon. Any firm, flavorful cheese will work well.
My scones didn’t rise properly. What went wrong? The most common reasons for flat scones are overworking the dough, having a dough that is too wet, or twisting the cutter when stamping them out. Also, ensure your baking powder is fresh and in date.
Can I prepare the dough in advance? Scone dough should be baked as soon as it’s made for the best rise, as the baking powder begins to work once it’s mixed with the milk. Chilling it for a short time is okay, but immediate baking is best.
What’s the best bacon to use? Smoked streaky bacon is ideal for this recipe as it has a great flavor and crisps up perfectly. However, you can use unsmoked bacon or back bacon if you prefer, just be sure to cook it until crisp and drain any excess fat.