Mary Berry Cheese and Bacon Scones Recipe

These Mary Berry-inspired cheese and bacon scones are a savoury bake with crisp golden tops and soft, tender centres. Mature Cheddar adds a rich flavour, while bacon brings a smoky, salty bite. They are easy enough for beginner bakers and take about 35 minutes from start to finish. Serve them warm with butter for a comforting snack or a simple lunch.

Cheese and Bacon Scones Ingredients

For the Scone Dough

• 250g self-raising flour, plus a little extra for dusting
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• ½ teaspoon mustard powder
• 50g cold unsalted butter, diced
• 100g mature Cheddar, grated
• 100g bacon, cooked and finely chopped
• 140ml whole milk, plus 1 tablespoon for brushing

Yield: 8 scones. Weigh the bacon before cooking, then drain and cool it before adding it to the dough.

Equipment

• Baking tray and baking parchment
• Frying pan
• Large mixing bowl
• 5cm round cutter
• Pastry brush and wire cooling rack

How to Make Cheese and Bacon 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.
• Cook the bacon: Fry the bacon over a medium heat until cooked and lightly crisp. Drain on kitchen paper, allow it to cool slightly, then chop it into small pieces.
• Mix the dry ingredients: Put the self-raising flour, baking powder, salt and mustard powder into a large bowl. Stir briefly 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 bacon: Set aside about 2 tablespoons of the grated Cheddar for the tops. Stir the remaining cheese and the chopped bacon into the flour mixture.
• Bring the dough together: Pour in most of the 140ml milk and stir with a table knife. Add the rest as needed, just until you have a soft dough. If it seems dry, add an extra teaspoon of milk at a time.
• Shape and cut: Turn the dough onto a lightly floured surface and bring it together gently. Pat it to about 2.5cm thick, then cut out rounds with a 5cm cutter. Press the cutter straight down without twisting. Gently gather the scraps and cut again to make about 8 scones.
• Finish and bake: Place the scones on the prepared tray with a little space between them. Brush the tops with the extra milk and sprinkle over the reserved cheese. Bake for 12 to 15 minutes, until well risen and golden.
• Cool and serve: Transfer the scones to a wire rack and leave them for about 5 minutes. Split and butter them while warm, or allow them to cool completely before storing.

Tips for the Best Cheese and Bacon Scones

How do I keep the scones soft and light?

Use cold butter and handle the dough as little as possible. Once the milk is added, mix only until the ingredients come together. Too much kneading can make the scones tough.

Why did my scones not rise?

Check that your self-raising flour and baking powder are in date, and make sure the oven is fully preheated. Pat the dough to the suggested thickness and press the cutter straight down rather than twisting it, which can seal the edges.

How can I prevent a wet or greasy dough?

Drain the cooked bacon well and let it cool before mixing it in. Add the milk gradually, as different brands of flour can absorb slightly different amounts. The dough should be soft, but not runny.

Which cheese gives the best flavour?

Mature Cheddar has enough flavour to stand out against the bacon. Grate it yourself if possible, and reserve a little for a golden, cheesy topping.

Serving Suggestions

• Split warm scones and spread with salted butter.
• Serve alongside tomato soup or a bowl of vegetable soup.
• Add a crisp green salad and chutney for a light lunch.
• Offer them with cream cheese and sliced tomatoes for brunch.

Storage and Reheating

Room Temperature

Because these scones contain bacon and cheese, leave them at room temperature for no longer than 2 hours. Cool them before packing, then refrigerate or freeze any leftovers promptly.

Refrigerator

Store cooled scones in an airtight container in the refrigerator for up to 3 days. To refresh, warm them on a baking tray at 160°C or 140°C fan for about 5 to 8 minutes, until heated through.

Freezing

Freeze completely cooled scones in a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator, then warm in the oven as directed above.

Nutrition

Approximate values per scone, based on 8 scones:

• Calories: 250 kcal
• Carbohydrates: 25g
• Protein: 9g
• Fat: 13g
• Saturated fat: 7g
• Sodium: 500mg

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

FAQs