medshi8 This buttery, crumbly Mary Berry Blue Cheese and Cranberry Mini Scones recipe is made with tangy Stilton, sweet dried cranberries, and ready in just 25 minutes. Golden pockets of melted cheese contrast perfectly with the chewy fruit for an irresistible savoury bite. I love serving these warm straight from the oven at festive gatherings.
Why This Classic Works
The magic of these scones lies in the balance between the salty punch of the blue cheese and the subtle sweetness of the dried cranberries. It is a combination that transforms a standard afternoon tea staple into a sophisticated party nibble that pairs beautifully with a glass of red wine or port.
I used to over-handle my dough, resulting in tough scones that refused to rise properly. I learned quickly that a light touch and keeping the mixture slightly sticky are the secrets to that tender, flaky texture we all crave.
Mary Berry Blue Cheese and Cranberry Mini Scones Ingredients
- 225g Self-raising flour
- 1 tsp Baking powder
- 55g Butter, chilled and cubed
- 100g Stilton or blue cheese, crumbled
- 50g Dried cranberries, roughly chopped
- 1 Large egg
- Milk (approx 3-4 tbsp, plus extra for glazing)
- Salt and black pepper
- Cayenne pepper (optional pinch)
How To Make Mary Berry Blue Cheese and Cranberry Mini Scones
- Prep the Oven: Preheat your oven to 220°C (200°C Fan/Gas 7). Lightly grease a baking tray or line it with baking parchment.
- Rub the Fat: Sift the flour, baking powder, a pinch of salt, and cayenne (if using) into a large bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Add Flavour: Stir in the crumbled Stilton and chopped dried cranberries, ensuring they are evenly distributed through the dry mix.
- Bind the Dough: Crack the egg into a measuring jug and add enough milk to make up to 150ml of liquid. Pour most of this into the bowl (save a little for glazing) and mix with a round-bladed knife until a soft, slightly sticky dough forms.
- Shape and Cut: Turn the dough out onto a lightly floured surface and knead incredibly gently just to bring it together. Pat the dough out to a thickness of 2cm. Using a 4cm or 5cm plain or fluted cutter, stamp out mini rounds without twisting the cutter.
- Bake: Place the scones on the prepared tray. Brush the tops with the reserved egg and milk mixture. Bake for 10-12 minutes until well-risen and golden brown.
Recipe Tips
- Cold Ingredients: Keep your butter and cheese chilled until the last moment. Cold fat creates steam pockets during baking, which helps the scones rise and become flaky.
- The Cutter Technique: When cutting your scones, press straight down and lift straight up. Twisting the cutter seals the edges and stops them from rising evenly.
- Don’t Overwork: Handle the dough as little as possible. The less you knead, the lighter and more tender your scones will be.
- Sticky is Good: A slightly sticky dough yields a better scone than a dry one. If the dough feels too dry, add a splash more milk.
What To Serve With Mary Berry Blue Cheese and Cranberry Mini Scones
These mini scones are excellent served warm with a sliver of salted butter and a dollop of fig or red onion chutney. They also work brilliantly as a side to a smooth vegetable soup, such as butternut squash or celery.
How To Store
Store these scones in an airtight container at room temperature for up to 2 days. They freeze beautifully for up to 1 month; simply defrost at room temperature and warm them in the oven for 5 minutes before serving.
FAQs
- Can I use fresh cranberries instead of dried?
It is best to stick to dried cranberries. Fresh ones contain too much moisture and can make the dough soggy, affecting the rise. - Can I use a different cheese?
Yes, mature cheddar works well if you dislike blue cheese, but you will lose that distinctive salty kick. If swapping, add a pinch more mustard powder to boost the flavour. - Why didn’t my scones rise?
This usually happens if the baking powder is old or if the dough was overworked. Ensure your rising agents are fresh and handle the dough very gently.
Nutrition
- Calories: 95 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 180mg
- Total Carbohydrate: 10g
- Protein: 3g
Try More Recipes:
- Mary Berry Cheese Scones Recipe
- Mary Berry Cheese Fondue Recipe
- Mary Berry Cheese and Olive Bites Recipe
Mary Berry Blue Cheese and Cranberry Mini Scones
20
servings15
minutes10
minutes25
minutesMary Berry Blue Cheese and Cranberry Mini Scones are crumbly, buttery bites featuring tangy Stilton and sweet dried fruit. Ready in 25 minutes, they are the perfect easy savoury starter or party nibble.
Ingredients
225g Self-raising flour
1 tsp Baking powder
55g Butter, chilled and cubed
100g Stilton or blue cheese, crumbled
50g Dried cranberries, roughly chopped
1 Large egg
Milk (approx 3-4 tbsp, plus extra for glazing)
Salt and black pepper
Cayenne pepper (optional pinch)
Directions
- Preheat your oven to 220°C (200°C Fan/Gas 7). Lightly grease a baking tray or line it with baking parchment.
- Sift the flour, baking powder, a pinch of salt, and cayenne (if using) into a large bowl. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the crumbled Stilton and chopped dried cranberries, ensuring they are evenly distributed through the dry mix.
- Crack the egg into a measuring jug and add enough milk to make up to 150ml of liquid. Pour most of this into the bowl (save a little for glazing) and mix with a round-bladed knife until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead incredibly gently just to bring it together. Pat the dough out to a thickness of 2cm. Using a 4cm or 5cm plain or fluted cutter, stamp out mini rounds without twisting the cutter.
- Place the scones on the prepared tray. Brush the tops with the reserved egg and milk mixture. Bake for 10-12 minutes until well-risen and golden brown.
