Mary Berry Cheese and Bacon Scones Recipe

Mary Berry's cheese and bacon scones have crispy bacon, mature Cheddar, and a golden, well-risen crumb — the finest savoury scone in this collection.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 10 Scones

Course: Breakfast

Cuisine: British

Calories: 310

Cheese and Bacon Scones:
450 g self-raising flour sifted
2 tsp baking powder
1 tsp mustard powder
½ tsp cayenne pepper
½ tsp fine salt
100 g unsalted butter cold and cubed
175 g mature Cheddar coarsely grated (150g for dough, 25g for tops)
150 g smoked bacon lardons or 6 rashers smoked streaky bacon — cooked until crispy cooled, and chopped
2 tbsp fresh chives finely snipped (optional)
2 large eggs beaten
150 ml whole milk — 2 tbsp reserved for brushing

Cook bacon lardons or rashers over medium-high heat 6–8 minutes until deeply golden and crispy. Cool completely on kitchen paper. Chop roughly if using rashers.
Preheat oven to 220°C / 200°C fan / Gas 7. Line a large tray with parchment.
Sift flour, baking powder, mustard powder, cayenne, and salt. Rub in cold butter — fine crumbs with a few pea-sized pieces. Add 150g Cheddar, cooled crispy bacon, and chives — toss to distribute.
Beat eggs and milk — reserve 2 tbsp. Make a well — add almost all liquid. Mix with a round-bladed knife until just combined. Do not overwork.
Pat gently on a lightly floured surface to exactly 3cm. Dip 6cm cutter in flour — press straight down, never twist. Gather once — pat and cut again.
Place on tray. Brush tops only with reserved egg and milk. Scatter reserved 25g Cheddar over each top. Bake 12–14 minutes until well risen and deeply golden. Serve warm within 30 minutes.

Cook bacon until genuinely crispy — not just cooked. Crispy bacon gives flavour and texture.

Cool bacon completely before adding — warm bacon changes how the dough comes together.

Mustard powder and cayenne are invisible but essential — they amplify the cheese and bacon.

Coarsely grated Cheddar gives pockets of melted cheese — fine grating gives only flavour.

Scatter extra Cheddar on each top — gives the golden, caramelised cheese crust.

Freeze raw cut scones for up to 3 months — bake from frozen at 220°C for 16–18 minutes.