Mary Berry Cheese and Chive Scones Recipe

If you love savory baking, this Mary Berry Cheese and Chive Scones Recipe is one you’ll want to make again and again. These golden scones are light, fluffy, and packed with mature cheddar cheese and fresh chives for a rich, savory flavor. They are simple enough for beginner bakers and perfect for lunch, afternoon tea, or as a side with soups and salads. From start to finish, the recipe takes about 30 minutes, making it ideal for busy days.

Ingredients

For the Scones

• 225g self-raising flour
• 1 teaspoon baking powder
• 55g cold butter, cubed
• 150g mature cheddar cheese, grated
• 2 tablespoons fresh chives, finely chopped
• ½ teaspoon salt
• 150ml milk

For the Topping

• 1 egg, beaten
• Extra grated cheddar cheese

How to Make Mary Berry Cheese and Chive Scones Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment and place a shelf in the middle of the oven.
• Mix the dry ingredients: Add the self-raising flour, baking powder, and salt to a large bowl and stir well.
• Rub in the butter: Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Add cheese and chives: Stir in most of the grated cheddar and all of the chopped chives, reserving a little cheese for topping.
• Form the dough: Pour in the milk and mix gently until a soft dough forms. Avoid overmixing.
• Shape the dough: Transfer the dough onto a lightly floured surface and gently pat it out to about 2cm thick.
• Cut the scones: Use a round cutter to cut out approximately 8 scones. Gather and re-roll scraps gently if needed.
• Add the topping: Place the scones onto the prepared tray. Brush the tops with beaten egg and sprinkle with the reserved cheese.
• Bake: Bake for 12 to 15 minutes until well risen and golden brown.
• Cool and serve: Remove from the oven and transfer to a wire rack. Allow to cool slightly before serving warm.

Tips for the Best Cheese and Chive Scones

How do I keep my scones light and fluffy?

Use cold butter and avoid overworking the dough. Gentle handling helps create a soft texture.

Can I use a different cheese?

Yes. Red Leicester, Gruyère, or a strong mature cheddar all work very well.

Why did my scones not rise properly?

Make sure your baking powder is fresh and avoid twisting the cutter when cutting the scones.

Can I add extra flavors?

Yes. A pinch of mustard powder, black pepper, or chopped spring onions can add extra flavor.

Serving Suggestions

• Serve warm with butter.
• Pair with tomato soup.
• Enjoy with a fresh green salad.
• Serve alongside scrambled eggs.
• Add to an afternoon tea spread.

Storage

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Keep refrigerated for up to 5 days. Reheat before serving for the best texture.

Freezing

Freeze cooled scones in a freezer-safe container for up to 3 months. Thaw at room temperature and warm in the oven before serving.

Nutrition

• Calories: 265 kcal
• Carbohydrates: 24g
• Protein: 10g
• Fat: 14g
• Saturated Fat: 8g
• Sodium: 430mg

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

FAQs

Mary Berry Cheese and Chive Scones Recipe

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

8

scones

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

265

kcal

30

minutes

Light and fluffy cheese and chive scones packed with mature cheddar and fresh chives. A quick and easy savory bake perfect for lunch, afternoon tea, or serving alongside soups.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• 55g cold butter, cubed

• 150g mature cheddar cheese, grated

• 2 tbsp fresh chives, finely chopped

• 1/2 tsp salt

• 150ml milk

• 1 egg, beaten

• Extra grated cheddar for topping

Directions

• Preheat the oven to 220°C (200°C fan) and line a baking tray with baking parchment.
• Mix the flour, baking powder and salt in a large bowl.
• Rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Stir in most of the grated cheese and all of the chopped chives.
• Pour in the milk and mix to form a soft dough.
• Turn onto a lightly floured surface and gently pat to about 2cm thick.
• Cut out 8 rounds using a cutter and place on the prepared tray.
• Brush the tops with beaten egg and sprinkle with the remaining cheese.
• Bake for 12 to 15 minutes until risen and golden brown.
• Transfer to a wire rack and allow to cool slightly before serving.

Notes

• Use cold butter for the lightest texture.
• Handle the dough as little as possible.
• Serve warm for the best flavor.