Mary Berry Cheese Scones​ Recipe

This savory Mary Berry Cheese Scones recipe is made with simple ingredients like self-raising flour, butter, sharp cheddar cheese, mustard powder, and milk. The result is a wonderfully light and fluffy scone, packed with cheesy flavor and a hint of warmth. This recipe creates a perfect batch for a small gathering, ideal for an afternoon tea or as a comforting snack on a cool day.

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Mary Berry Cheese Scones Ingredients

• 250g self-raising flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp English mustard powder
• 50g cold butter, cubed
• 125g mature Cheddar cheese, grated
• 1 large egg
• About 150ml milk

How To Make Mary Berry Cheese Scones

1. Preheat your oven and prepare the baking sheet: Set your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a baking sheet or line it with parchment paper.
2. Combine the dry ingredients: In a large bowl, mix together the self-raising flour, baking powder, salt, and mustard powder.
3. Rub in the butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture looks like fine breadcrumbs.
4. Add the cheese: Stir in about 100g of the grated Cheddar cheese, reserving the rest for the topping.
5. Mix the wet ingredients: In a measuring jug, crack the egg and add enough milk to make the total liquid amount 160ml. Whisk it together lightly.
6. Form the dough: Make a well in the center of your dry ingredients and pour in most of the egg and milk mixture, keeping a little back for glazing the tops. Use a knife to gently bring the mixture together into a soft, but not sticky, dough.
7. Roll and cut the scones: Turn the dough out onto a lightly floured surface and gently roll or pat it out to about 2cm thick. Use a 5cm round cutter to stamp out the scones. To get a good rise, press the cutter straight down without twisting.
8. Bake the scones: Place the scones on the prepared baking sheet. Brush the tops with the leftover egg and milk mixture and sprinkle with the remaining grated cheese. Bake for 10-12 minutes, or until well-risen and golden brown.

Recipe Tips

• Use Cold Butter: For the flakiest, most tender scones, make sure your butter is cold, straight from the fridge. Cold butter creates steam pockets as it melts in the hot oven, which helps the scones rise and become light.
• Don’t Overwork the Dough: Handle the dough as little as possible. Over-mixing develops gluten, which can make the scones tough instead of light and crumbly. Mix just until the ingredients come together.
• No Twisting the Cutter: When you cut out your scones, press the cutter firmly straight down and pull it straight up. Twisting the cutter can seal the edges and prevent the scones from rising evenly.
• Strong Cheese for Best Flavor: Use a good quality, mature or sharp Cheddar cheese. This will ensure the scones have a rich, cheesy taste that isn’t lost during baking.

What To Serve With Cheese Scones

These savory scones are wonderfully versatile. Serve them warm from the oven with a simple pat of butter. They are a classic accompaniment to a hearty bowl of tomato soup or a vegetable stew. For a simple lunch or snack, enjoy them with a slice of good quality ham and some tangy ploughman’s pickle or a sweet tomato chutney. They also pair nicely with a crisp side salad.

How To Store Cheese Scones Leftovers

• Refrigerate: While scones are best eaten on the day they are made, you can store any leftovers in an airtight container at room temperature for up to 2 days. Reheat them in a warm oven for a few minutes to refresh them.
• Freeze: To freeze, allow the scones to cool completely. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or reheat gently in the oven or microwave.

Mary Berry Cheese Scones Nutrition Facts

Serving Size: 1 scone

• Calories: 153 kcal
• Total Fat: 7.5g
• Saturated Fat: 4.5g
• Cholesterol: 30mg
• Sodium: 250mg
• Total Carbohydrate: 16g
• Dietary Fiber: 0.8g
• Sugars: 1g
• Protein: 5.5g

Frequently Asked Questions

• Why didn’t my scones rise much? There are a few common reasons for flat scones. Your baking powder might be out of date, or the dough could have been overworked. Also, ensure you don’t twist the cutter when stamping out the scones, as this can prevent a good rise.
• Can I use a different type of cheese? Yes, absolutely. While mature Cheddar is classic, you could use Red Leicester for a different color and flavor, or even add a little Parmesan for a saltier, nuttier taste. Any hard, strong-flavored cheese will work well.
• Can I make the dough ahead of time? It’s best to bake the scone dough as soon as it’s made for the best rise. If you need to prep ahead, you can cut out the scones, place them on a baking sheet, cover, and refrigerate for a couple of hours before baking.

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• Mary Berry​ Air Fryer Lemon Drizzle Cake
• Mary Berry Gluten-Free Lemon Drizzle Cake Recipe​
• Mary Berry Lemon Drizzle Cupcakes​ Recipe