Mary Berry​ Cheese And Chive Scones Recipe

This savory Mary Berry Cheese and Chive Scones recipe is made with self-raising flour, mature Cheddar cheese, butter, milk, and freshly snipped chives. The result is a batch of incredibly light, fluffy, and cheesy scones, perfect for afternoon tea or as a side to a hearty soup. This easy recipe creates about 10 delicious scones, making it ideal for a small gathering or a weekend treat.

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Mary Berry Cheese And Chive Scones Ingredients

• 225g (8oz) self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 50g (2oz) butter, cold and cubed
• 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 Chive Scones

1. Preheat and Prepare: Preheat your oven to 220°C/Fan 200°C/Gas 7. Lightly grease a large baking sheet.
2. Mix the Dry Ingredients: Sift the self-raising flour and baking powder into a large bowl. Add a pinch of salt. Add the cubed butter to the flour.
3. Rub in the Butter: Using your fingertips, rub the cold butter into the flour mixture until it resembles fine breadcrumbs. Be quick and light with your touch to keep the mixture cool.
4. Add Cheese and Chives: Stir in about two-thirds of the grated cheese and all of the snipped chives. Mix them through the flour so they are evenly distributed.
5. Form the Dough: In a separate small bowl or jug, whisk the egg with 4 tablespoons of milk. Make a well in the center of the flour mixture and pour in most of the egg and milk mixture, reserving a little for glazing. Use a palette knife to quickly bring the ingredients together into a soft, slightly sticky dough. If needed, add the remaining milk.
6. Shape the Scones: Turn the dough out onto a lightly floured surface. Knead very gently for a few seconds until just 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.
7. Bake the Scones: Arrange the scones on the prepared baking sheet. Brush the tops with the reserved egg and milk mixture and sprinkle over the remaining grated cheese. Bake for 10–12 minutes until they are well-risen and a rich golden-brown color.
8. Cool and Serve: Transfer the hot scones to a wire rack to cool slightly before serving.

Recipe tips

• Use Cold Butter: For the flakiest, most tender scones, it’s essential that your butter is very cold. This creates small pockets of steam as the scones bake, which helps them rise and creates a light texture.
• Don’t Overwork the Dough: The key to a perfect scone is a light touch. Handle the dough as little as possible. Over-kneading will develop the gluten and result in tough, heavy scones.
• Avoid Twisting the Cutter: When you press the cutter into the dough, push it straight down and pull it straight up. Twisting the cutter can seal the edges of the scone, which will prevent it from rising evenly.
• Use Mature Cheese: For the best flavor, choose a strong, mature Cheddar cheese. This will ensure the cheesy taste really comes through in the final bake.

What To Serve With Cheese And Chive Scones

These classic Mary Berry Cheese and Chive Scones are absolutely delicious served warm, straight from the oven. Spread them with a generous amount of good-quality butter. They make a wonderful addition to an afternoon tea spread or can be served alongside a bowl of hearty soup, like tomato or leek and potato. For a more substantial snack, serve them with a slice of ham and a dollop of chutney.

How To Store Cheese And Chive Scones Leftovers

• Store: These scones are best eaten on the day they are made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. To refresh them, you can warm them in the oven for a few minutes before serving.
• Freeze: You can freeze the baked scones once they have cooled completely. Place them in a freezer-safe bag or container, separating layers with baking parchment. 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 Chive Scones Nutrition Facts

• Calories: 150 kcal
• Total Fat: 7g
• Saturated Fat: 4.5g
• Cholesterol: 30mg
• Sodium: 250mg
• Total Carbohydrate: 17g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 5g

Frequently Asked Questions

• Can I use a different type of cheese? Yes, while mature Cheddar is classic, you could experiment with other hard cheeses. A Red Leicester would give a lovely color, or a mix of Parmesan and Cheddar would add a different savory depth.
• My scones didn’t rise much, what did I do wrong? This is usually due to one of two things: overworking the dough or twisting the cutter. Handle the dough very gently and for as little time as possible. Also, ensure you are pushing the cutter straight down and up. Finally, check that your baking powder is fresh and in date.
• Can I make the dough ahead of time? It’s best to bake the scones as soon as the dough is made. The raising agents (baking powder) start to work as soon as they are mixed with wet ingredients. If you must, you can chill the dough for about 30 minutes, but for the best rise, bake them fresh.
• Can I use plain flour instead of self-raising? Yes, you can use plain (all-purpose) flour. If you do, you will need to add more baking powder. For 225g of plain flour, you would need to add 3 teaspoons of baking powder.

Try More Recipes:

• Mary Berry​ Banana Scones
• Mary Berry Plain Scones ​
• Mary Berry Cherry Scones​ Recipe