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Mary Berry Cheese and Chive Scones Recipe

Mary Berry Cheese and Chive Scones Recipe

Mary Berry's cheese and chive scones are golden, generously cheesy, and packed with fresh chives — the finest savoury scone in British baking.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 Scones
Course: Breakfast
Cuisine: British
Calories: 270
Ingredients Method Notes

Ingredients
  

  • Cheese and Chive Scones:
  • 450 g self-raising flour sifted
  • 2 tsp baking powder
  • 1 tsp mustard powder
  • ½ tsp fine salt
  • ½ tsp cayenne pepper
  • 100 g unsalted butter cold and cubed
  • 175 g mature Cheddar coarsely grated — 150g for the dough, 25g for the tops
  • 3 tbsp fresh chives finely snipped
  • 2 large eggs beaten
  • 150 ml whole milk — 2 tbsp reserved for brushing

Method
 

  1. Preheat oven to 220°C / 200°C fan / Gas 7. Line a large tray with parchment.
  2. Sift flour, baking powder, mustard powder, salt, and cayenne. Rub in cold butter until fine breadcrumbs with a few pea-sized pieces. Add 150g Cheddar and chives — toss to distribute.
  3. 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.
  4. Pat gently on lightly floured surface to exactly 3cm. Dip 6cm cutter in flour — press straight down, never twist. Gather once — pat and cut again.
  5. Place on tray. Brush tops only with reserved egg and milk. Scatter reserved 25g Cheddar over each top generously.
  6. Bake 12–14 minutes until well risen, deeply golden, and firm. Serve warm within 30 minutes.

Notes

Use mature Cheddar — mild Cheddar gives flat flavour. Extra mature is even better.
Coarsely grate the Cheddar — gives distinct pockets of melted cheese throughout.
Mustard powder and cayenne are essential — they amplify the cheese flavour.
Snip chives with scissors — clean cuts, no bruising, freshest flavour.
Scatter Cheddar on top before baking — gives a particularly golden, caramelised crust.
Freeze raw cut scones — bake from frozen at 220°C for 16–18 minutes.
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