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Mary Berry Cheese Scones Recipe

Mary Berry Cheese Scones

Mary Berry's cheese scones are golden, crisp on the outside, soft and cheesy inside, and ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 Scones
Course: Breakfast
Cuisine: British
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 225 g self-raising flour sifted
  • 1 tsp baking powder
  • ½ tsp fine salt
  • ½ tsp mustard powder optional
  • ¼ tsp cayenne pepper optional
  • 50 g unsalted butter cold and cubed
  • 125 g mature Cheddar coarsely grated
  • 25 g mature Cheddar coarsely grated (for tops)
  • 1 large egg beaten
  • 4 –5 tbsp whole milk plus extra for brushing

Method
 

  1. Preheat oven to 220°C / 200°C fan / Gas 7. Line a baking tray with parchment.
  2. Sift flour, baking powder, salt, mustard powder, and cayenne into a large bowl. Add cold cubed butter. Rub in quickly with fingertips until fine breadcrumbs with a few pea-sized pieces remaining.
  3. Stir in 125g grated Cheddar.
  4. Make a well in the centre. Add beaten egg and 4 tbsp milk. Mix quickly with a round-bladed knife until a soft, slightly sticky dough just comes together. Add remaining milk only if needed.
  5. Turn onto a lightly floured surface. Pat gently to 2.5cm thickness — do not roll. Cut straight down with a 5cm cutter — do not twist. Re-gather trimmings once and cut again.
  6. Place on the tray. Brush tops with milk. Scatter remaining 25g Cheddar over each scone.
  7. Bake 12–15 minutes until risen, golden, and the cheese topping is bubbling. Cool briefly on a wire rack. Serve warm.

Notes

Keep butter cold — straight from the fridge — and work quickly.
Do not twist the cutter — press straight down and lift straight up.
Pat the dough to 2.5cm thickness — do not use a rolling pin.
Use the most mature Cheddar you can find — mild cheese disappears into the dough.
Mustard powder amplifies the cheese flavour — do not leave it out.
Best eaten warm. Refresh in a 170°C oven for 5 minutes if cooled.
Freeze for up to 3 months and warm from frozen in a 180°C oven.
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