Mary Berry Cheese and Chive Scones Recipe

These cheese and chive scones are a savoury bake inspired by the simple, traditional style of Mary Berry’s recipes. They have golden tops, soft centres and a rich cheddar flavour lifted by fresh chives. Easy enough for a beginner, they take about 35 minutes from start to finish, including a short cooling time.

Ingredients for Cheese and Chive Scones

For the scone dough

• 225g self-raising flour, plus a little extra for dusting
• 1 teaspoon baking powder
• ½ teaspoon fine salt
• 50g cold unsalted butter, diced
• 100g mature cheddar, grated
• 2 tablespoons finely chopped fresh chives
• 125ml milk, plus extra if needed

For the topping

• 1 tablespoon milk, for brushing
• 25g mature cheddar, grated

How to Make Cheese and Chive Scones

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking parchment and place an oven shelf in the middle.
• Mix the dry ingredients: Put the flour, baking powder and salt in a large bowl. Stir to combine.
• Rub in the butter: Add the cold diced butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Add the cheese and chives: Stir in the 100g grated cheddar and the chopped chives, making sure they are evenly distributed.
• Bring the dough together: Pour in the 125ml milk and mix with a table knife until a soft dough forms. If dry flour remains in the bowl, add a little extra milk, a teaspoon at a time. The dough should be soft but not wet.
• Shape and cut: Turn the dough onto a lightly floured surface and gently bring it together without kneading. Pat it out to about 2.5cm thick. Use a 5cm round cutter to stamp out scones, pressing straight down without twisting. Gently gather and pat out the trimmings to make 8 scones.
• Add the topping: Place the scones on the prepared tray with a little space between them. Brush the tops with the tablespoon of milk, keeping it away from the sides, then sprinkle over the remaining 25g cheddar.
• Bake: Bake for 12 to 15 minutes, until the scones are well risen and golden. The bases should look lightly browned and feel firm.
• Cool and serve: Transfer the scones to a wire rack and leave for 5 minutes. Split them open and add butter if you like, or serve them just as they are.

Tips for the Best Cheese and Chive Scones

How do I keep cheese scones light and soft?

Use cold butter and handle the dough gently. Mix only until it comes together, as too much kneading can make the scones firm rather than tender.

Why didn’t my scones rise evenly?

Check that your baking powder is in date and the oven is fully preheated. Press the cutter straight down rather than twisting it, and avoid letting the milk glaze drip down the sides.

What if the dough is too sticky or too dry?

If the dough feels very sticky, dust your hands and work surface lightly with flour. If it is crumbly and will not hold together, mix in a little extra milk. Add either gradually so the dough stays soft.

Which cheese gives scones the best flavour?

Mature cheddar gives a savoury flavour that stands up well to baking. Grate it yourself if possible, and keep the topping separate so there is enough cheese in both the dough and on top.

Serving Suggestions

• Serve warm with a little salted butter.
• Pair with tomato soup or a bowl of leek and potato soup.
• Add to a ploughman’s lunch with chutney, apple and salad.
• Split and fill with cream cheese and sliced cucumber.

Storage and Reheating

Room temperature

Once completely cool, store the unfilled scones in an airtight container at room temperature for up to 2 days. For a freshly baked texture, warm them in an oven preheated to 160°C or 140°C fan for about 5 minutes.

Refrigerator

Keep unfilled scones in an airtight container in the refrigerator for up to 4 days. They can firm up in the cold, so warm them in the oven before serving. If filled with a perishable ingredient such as cream cheese, refrigerate promptly and follow the filling’s storage guidance.

Freezing

Freeze completely cooled, unfilled scones in a freezer bag or airtight container for up to 3 months. Defrost at room temperature, then warm in the oven until heated through.

Nutrition

Approximate values per scone, based on 8 scones and excluding serving additions:

• Calories: 205 kcal
• Carbohydrates: 22g
• Protein: 7g
• Fat: 10g
• Saturated fat: 6g
• Sodium: 310mg

Nutrition values are estimates and will vary depending on the ingredients and brands used.

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