Mary Berry Blue Cheese Scones Recipe

If you enjoy savory baking, this Mary Berry Blue Cheese Scones Recipe is a wonderful choice. These scones are light, buttery, and packed with the rich, tangy flavor of blue cheese. They have a crisp golden exterior with a soft and fluffy center, making them perfect for lunch, brunch, or as a side with soup. This is an easy recipe that takes about 30 minutes from start to finish, making it ideal for both beginner and experienced bakers.

Ingredients

For the Scones

• 225g self-raising flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 50g unsalted butter, chilled and cubed
• 125g blue cheese, crumbled
• 1 teaspoon Dijon mustard
• 150ml milk
• 1 medium egg

For the Topping

• Extra crumbled blue cheese
• A little milk for brushing

How to Make Mary Berry Blue Cheese 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 mixing bowl. Stir well to combine.
• Rub in the butter: Add the chilled butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Add the cheese: Stir in most of the crumbled blue cheese, reserving a small amount for the topping.
• Prepare the wet mixture: In a jug, whisk together the milk, egg, and Dijon mustard until smooth.
• Make the dough: Pour the wet mixture into the dry ingredients and mix gently until a soft dough forms. Avoid overmixing.
• Shape the scones: Turn the dough onto a lightly floured surface and pat it to about 2cm thick. Cut out 8 rounds using a cutter.
• Prepare for baking: Place the scones onto the lined baking tray. Brush the tops with milk and sprinkle over the reserved blue cheese.
• Bake: Bake for 12 to 15 minutes until the scones are well risen and golden brown on top.
• Cool and serve: Transfer to a wire rack and allow to cool for a few minutes before serving warm.

Tips for the Best Blue Cheese Scones

How do I get light and fluffy scones?

Use cold butter and handle the dough as little as possible. Overworking the dough can make the scones dense.

Can I use a different blue cheese?

Yes. Stilton, Roquefort, Gorgonzola, or Danish Blue all work well in this recipe.

Why didn’t my scones rise properly?

Check that your baking powder is fresh and avoid twisting the cutter when cutting the dough.

Should I serve them warm?

Yes. Blue cheese scones taste best slightly warm when the cheese is soft and aromatic.

Serving Suggestions

• Serve with a bowl of tomato soup.
• Pair with a green salad for lunch.
• Enjoy with butter and chutney.
• Add to a cheese board.
• Serve alongside roasted vegetables.

Storage

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Keep refrigerated for up to 5 days. Warm briefly before serving.

Freezing

Freeze baked scones for up to 3 months. Thaw at room temperature and reheat in the oven before serving.

Nutrition

• Calories: 285 kcal
• Carbohydrates: 24g
• Protein: 9g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 470mg

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

FAQs

Mary Berry Blue Cheese 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

285

kcal

30

minutes

Light, buttery blue cheese scones with a crisp golden crust and soft fluffy center. Perfect served warm with soup, salads, or enjoyed on their own.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• 50g unsalted butter, chilled and cubed

• 125g blue cheese, crumbled

• 1 tsp Dijon mustard

• 150ml milk

• 1 medium egg

• 1/2 tsp salt

• Extra blue cheese for topping

Directions

• Preheat the oven to 220°C (200°C Fan) and line a baking tray with parchment paper.
• Mix the flour, baking powder and salt in a large bowl.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Stir in most of the crumbled blue cheese, reserving a little for topping.
• Whisk together the milk, egg and Dijon mustard, then pour into the flour mixture.
• Mix gently until a soft dough forms. Do not overwork the dough.
• Pat the dough onto a lightly floured surface to about 2cm thick and cut out 8 rounds.
• Place on the baking tray, brush the tops with a little milk and sprinkle with reserved blue cheese.
• Bake for 12 to 15 minutes until risen and golden brown. Cool slightly before serving.

Notes

• Handle the dough as little as possible for lighter scones.
• Use chilled butter for the best texture.
• Serve warm for maximum flavor.