Mary Berry Cheese Scones

Mary Berry Cheese Scones are a classic British bake with a light, fluffy interior and a golden, cheesy crust. They are packed with mature Cheddar cheese, making them rich, savory, and perfect for lunch, afternoon tea, or a quick snack. This recipe is beginner-friendly and comes together with simple pantry ingredients. From start to finish, you can have a batch ready in about 30 minutes.

Ingredients

For the Cheese Scones

• 225g self-raising flour
• 1 teaspoon baking powder
• Pinch of salt
• 55g unsalted butter, chilled and cubed
• 150g mature Cheddar cheese, grated
• 1 teaspoon English mustard powder
• 120ml milk
• 1 egg, beaten

For the Topping

• 25g mature Cheddar cheese, grated
• Extra beaten egg for glazing

How to Make Mary Berry Cheese Scones

• 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 to combine evenly.
• Rub in the butter: Add the chilled butter cubes and rub them into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.
• Add the cheese: Stir in 150g of grated Cheddar cheese and the mustard powder until evenly distributed.
• Form the dough: Gradually add the milk and mix until a soft dough forms. Bring the dough together gently without overworking it.
• Roll and cut: Turn the dough onto a lightly floured surface and roll it out to about 2cm thick. Use a round cutter to cut out the scones.
• Arrange on the tray: Place the scones onto the prepared baking tray, leaving space between each one.
• Glaze and top: Brush the tops with beaten egg and sprinkle with the remaining grated cheese.
• Bake: Bake for 12 to 15 minutes until well risen, golden brown, and crisp 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 Mary Berry Cheese Scones

Why are my cheese scones not rising properly?

Make sure your baking powder is fresh and avoid twisting the cutter when cutting the dough, as this can seal the edges and prevent a good rise.

How do I make my scones lighter?

Use cold butter and handle the dough as little as possible. Overmixing develops gluten and can make scones tough.

Can I use a different cheese?

Yes. Red Leicester, Gruyère, or a mature British cheese all work well and provide excellent flavor.

Why is my dough sticky?

A slightly sticky dough is normal. Lightly flour your work surface and hands rather than adding too much extra flour.

Serving Suggestions

• Serve warm with butter.
• Pair with tomato soup for lunch.
• Enjoy with chutney or pickle.
• Serve alongside a salad platter.
• Include on an afternoon tea spread.

Storage

Room Temperature

Store in an airtight container for up to 2 days. Warm briefly before serving for the best texture.

Refrigerator

Keep in a sealed container for up to 5 days. Reheat in the oven for a few minutes before eating.

Freezing

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

Nutrition

• Calories: 235 kcal
• Carbohydrates: 20g
• Protein: 9g
• Fat: 13g
• Saturated Fat: 7g
• Sodium: 340mg

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

FAQs

Mary Berry Cheese Scones

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

10

scones

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

235

kcal

30

minutes

Light and fluffy Mary Berry Cheese Scones packed with mature Cheddar cheese and baked until golden. Perfect for afternoon tea, snacks, or serving alongside soups.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• 55g unsalted butter, chilled and cubed

• 150g mature Cheddar cheese, grated

• 1 tsp English mustard powder

• 120ml milk

• 1 egg, beaten

• Pinch of salt

Directions

• Preheat the oven to 220°C (200°C fan) and line a baking tray with parchment paper.
• Mix flour, baking powder and salt in a large bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Stir in most of the grated cheese and mustard powder.
• Add milk and mix into a soft dough.
• Roll out to about 2cm thick and cut into rounds.
• Place on the tray, brush with beaten egg and sprinkle over remaining cheese.
• Bake for 12 to 15 minutes until risen and golden brown.
• Cool slightly on a wire rack before serving.

Notes

• Use cold butter for the lightest texture.
• Do not overwork the dough or the scones may become dense.
• Best enjoyed warm on the day of baking.