Mary Berry Cheese Scones Recipe

These Mary Berry-style cheese scones are classic British baking at its best: golden on top, tender in the middle, and packed with savoury cheddar. The texture is light and flaky, with just enough richness to make them feel special without being heavy. This is an easy, beginner-friendly bake with simple ingredients and a quick method. From start to finish, you’re looking at around 25 minutes.

Ingredients

For the cheese scone dough

• 250g self-raising flour (about 2 cups)
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp mustard powder (optional, but lovely with cheddar)
• 60g cold unsalted butter, diced (about 4 tbsp)
• 150g mature cheddar, grated (about 1 1/2 cups), reserve a handful for the tops
• 175ml milk (about 3/4 cup), plus a splash more if needed
• Freshly ground black pepper (optional)

For the topping

• 1 large egg
• 1 tbsp milk
• Reserved grated cheddar (from above)

How to Make Mary Berry Cheese Scones Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment and keep it ready so you can bake the scones as soon as they’re cut.
• Mix the dry ingredients: Add the self-raising flour, baking powder, salt, and mustard powder (if using) to a large mixing bowl. Whisk briefly to distribute everything evenly.
• Rub in the butter: Add the cold diced butter and rub it into the flour using your fingertips until the mixture looks like fine breadcrumbs. Work fairly quickly so the butter stays cool.
• Add the cheese: Stir in most of the grated cheddar, saving a small handful for sprinkling over the tops. Add a pinch of black pepper if you like.
• Bring the dough together: Pour in the milk and mix with a cutlery knife (or a fork) until the dough starts to clump. Use your hands briefly to bring it together. If it looks dry or crumbly, add a splash more milk, a teaspoon at a time.
• Shape and cut: Tip the dough onto a lightly floured surface. Pat it out to about 2–2.5cm thick. Cut out rounds with a 5cm cutter, pressing straight down (don’t twist). Re-shape the scraps gently to cut the remaining scones.
• Top and bake: Whisk the egg with 1 tablespoon of milk. Brush the tops of the scones (avoid the sides, which can prevent rising), then sprinkle with the reserved cheddar. Bake for 10–13 minutes until well risen and deeply golden on top.
• Cool and serve: Transfer to a wire rack and let the scones cool for 5–10 minutes. Serve warm, split open, with butter while they’re at their best.

Tips

Why are my cheese scones tough?

Tough scones usually come from overworking the dough. Mix only until it comes together, then pat it out gently. The less you handle it, the lighter the crumb.

How do I get my scones to rise higher?

Make sure your oven is properly hot before baking, use fresh baking powder, and cut straight down with the cutter. Also try not to brush egg wash down the sides, as it can “seal” the edges.

Why are my scones dry and crumbly?

It’s often a flour measuring issue or not enough liquid. If the dough won’t come together easily, add extra milk a teaspoon at a time. A soft (not sticky) dough gives a more tender scone.

Can I make these cheese scones more flavourful?

Use a mature cheddar and add a little mustard powder. You can also stir in chopped chives, a pinch of smoked paprika, or a tiny pinch of cayenne for warmth.

Serving Suggestions

• Serve warm with salted butter and a mug of tea.
• Pair with tomato soup for a simple lunch.
• Split and fill with ham and a little chutney.
• Add to a savoury afternoon tea spread with sandwiches and pickles.

Storage

Room temperature

Keep cooled scones in an airtight container for up to 2 days. For the best texture, warm them in a hot oven for 3–5 minutes before serving.

Refrigerator

You can refrigerate them for up to 3 days, but they’ll firm up more quickly. Reheat in the oven (or split and toast lightly) to bring back some softness.

Freezing

Freeze scones once completely cool. Wrap individually and store in a freezer bag for up to 3 months. Defrost at room temperature, then warm through in a 200°C oven for 5–8 minutes.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 28 g
• Protein: 10 g
• Fat: 15 g
• Saturated fat: 9 g
• Sodium: 450 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands of ingredients used and portion size.

FAQs