Mary Berry Cheese Scones Recipe

This tender, golden Mary Berry Cheese Scones recipe is made with mature cheddar, self-raising flour, and baking powder, and is ready in just 25 minutes. The high oven heat ensures a spectacular rise and a crisp, savoury crust that gives way to a fluffy interior. I love serving these warm from the oven with extra lashings of butter.

Why This Classic Works

Mary’s secret weapon here is the addition of baking powder to self-raising flour, which guarantees that impressive lift every baker chases. Many recipes rely solely on the flour, but the extra boost creates a much lighter texture that prevents the rich cheese from weighing the dough down.

I discovered that resisting the urge to handle the dough too much is crucial for keeping them tender. My first batch was tough because I kneaded it like bread, but a gentle touch makes all the difference.

Mary Berry Cheese Scones Ingredients

• 450g (1 lb) self-raising flour
• 2 tsp baking powder
• 1 tsp mustard powder (optional)
• ½ tsp salt
• 100g (4 oz) butter, cubed and chilled
• 250g (9 oz) mature cheddar cheese, grated
• 2 large eggs
• Milk (enough to make up 300ml/½ pint liquid when mixed with eggs)

How To Make Mary Berry Cheese Scones

1. Prep The Oven: Preheat your oven to 220°C (200°C fan/425°F/Gas 7) and lightly grease a large baking sheet.
2. Rub In Butter: Mix flour, baking powder, mustard, and salt in a bowl, then rub in the butter with your fingertips until it resembles fine breadcrumbs.
3. Add Cheese: Stir in most of the grated cheese, saving a small handful to sprinkle on top later.
4. Mix Liquids: Crack the eggs into a measuring jug, beat lightly, then top up with milk until the total liquid reaches 300ml.
5. Form Dough: Pour the liquid into the dry ingredients (saving 1 tbsp for glazing) and mix gently with a round-bladed knife until a soft dough forms.
6. Cut Shapes: Pat the dough out to 2cm thickness on a floured surface, cut rounds with a 6-7cm cutter, and place them on the tray.
7. Bake: Brush the tops with reserved liquid, sprinkle with remaining cheese, and bake for 12-15 minutes until golden brown.

Recipe Tips

• Cold Butter: Keep your butter chilled until the last moment to ensure the scones get flaky layers rather than becoming greasy.
• Don’t Twist: When cutting the scones, push the cutter straight down and pull it up without twisting to help them rise evenly.
• Do Not Overwork: Handle the dough as little as possible to avoid developing the gluten, which results in tough scones.

What To Serve With Scones

Serve these warm with a generous spread of salted butter or alongside a bowl of tomato soup. They also pair beautifully with ploughman’s lunch components like pickles and carved ham.

How To Store

These are best eaten on the day they are made but will keep in an airtight container for 2 days. Freeze them once cool and reheat in a low oven for 5 minutes before serving.

FAQs

Why didn’t my scones rise? You likely twisted the cutter or the baking powder was old; always check expiration dates before baking.

Can I use plain flour? No, this recipe requires the lift from self-raising flour plus extra baking powder for the correct texture.

Can I make the dough ahead? It is best to bake immediately as the raising agents activate once wet, so do not let the raw dough sit.

Nutrition

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 480mg
• Total Carbohydrate: 35g
• Protein: 10g