Cheese Scones by Mary Berry: My Sunday Afternoon Obsession

Table of Contents

Table of Contents

Introduction

You know that moment when you’re craving something warm and comforting, but you can’t be bothered with hours of kneading and waiting? That’s just how I came into Mary Berry’s cheese scones.

My neighbor Janet brought some over last winter when I was feeling rough with a cold, and honestly, I nearly cried taking that first bite. They were everything I didn’t know I needed – fluffy, cheesy, and with this gorgeous golden top that cracked perfectly when you broke them open. I pestered her for the recipe until she finally scribbled it down on the back of an envelope.

Now I make them every other weekend, and my kitchen always smells like a proper British bakery. These aren’t fancy or complicated, just proper good food that makes you feel like everything’s going to be alright.

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Ingredients List for cheese scones by mary berry​

Right, so here’s what you need for cheese scones by Mary Berry and honestly, you probably have most of this stuff already:

The Essentials:

• 225g self-raising flour (I buy the big bags now because I make these so often)
• 1 tsp baking powder
• Half a teaspoon of salt
• 40g butter, cold and chopped up small
• 75g mature cheddar, grated (plus extra because I’m greedy)
• 150ml milk – whole milk works best
• 1 egg, beaten (save a bit for the tops)

When Things Go Wrong: Sometimes you don’t have everything, and that’s fine! I’ve used Red Leicester when I ran out of cheddar, and they were brilliant. Semi-skimmed milk works too, though they’re not quite as rich. Once I accidentally used margarine instead of butter still tasty, just not as good. If you’re doing the gluten-free thing, my friend Sarah swears by that fancy flour blend from the health food shop.

My Little Extras: I usually chuck in a pinch of mustard powder because it makes the cheese taste more… cheesy? And sometimes I add chopped chives if I’ve got some dying in the fridge. Black pepper’s nice too.

Timing for the perfect cheese scones by mary berry​

Here’s the brilliant thing about cheese scones by Mary Berry – they’re done before you’ve even properly started missing them. From deciding you want scones to pulling them out of the oven takes about 35 minutes, which is mental when you think about it.

How Long Everything Takes:

• Messing about with the mixing: 15 minutes
• In the oven: 12-15 minutes (depends on your oven)
• Trying not to burn your mouth: 5 minutes
• Total: Half an hour, maybe a bit more

I’ve timed myself loads of times because I’m weird like that, and once you get the hang of it, you can definitely do it faster. Perfect for when people drop by unexpectedly and you want to look like you’ve got your life together.

Step-by-Step Instructions for cheese scones by mary berry​

Step 1: Getting Started

First thing – whack your oven on to 220°C (or 200°C if it’s a fan oven). Line a baking tray with that parchment paper stuff, and dust it with a bit of flour. I learned this the hard way after spending twenty minutes scraping stuck scones off the tray. Get everything out and measured up front because once you start, it goes quite fast.

Step 2: The Flour Bit

Chuck your flour, baking powder, and salt into a big bowl. Now, Mary Berry always bangs on about sifting, and I used to think it was just showing off, but she’s right. It makes them lighter somehow. Takes two seconds and definitely worth it.

Step 3: The Butter Dance

Add your cold butter bits to the flour. Now you rub it in with your fingertips – not your palms, they’re too warm. Keep going until it looks like breadcrumbs. This takes about 3-4 minutes, and your hands will get floury and buttery, which is quite satisfying actually. If your hands are naturally warm like mine, stick the bowl in the fridge for a few minutes.

Step 4: Cheese Time

Mix in most of your grated cheese, but save some for the top because that’s where the magic happens. Make sure it’s spread around evenly – you want cheese in every bite of these scones.

Step 5: Making It Come Together

Make a little well in the middle and pour in most of the milk and beaten egg. Keep a bit of each back – you might not need it all, and you definitely need some egg for brushing on top. Mix it with a knife, not your hands, until it just comes together. It should be a bit sticky but not wet.

Step 6: The Shaping Business

Turn it out onto a floured surface and pat it into a circle about 2cm thick. Don’t roll it – just pat it gently. Then cut straight down with a sharp knife or cutter. No twisting! I did this wrong for ages and wondered why my scones were lopsided.

Step 7: The Final Stretch

Pop them on your baking tray so they’re just touching each other – they help each other rise, apparently. Brush the tops with the leftover egg and sprinkle on the rest of the cheese. Put them in the oven for 12 to 15 minutes, or until they are beautiful and brown.

Serving suggestions of cheese scones by mary berry​

The thing about cheese scones by Mary Berry is they’re good with basically everything. Here’s how I like them:

The Classics:

• Split them open while they’re still warm and butter them. Honestly, this is perfection
• If you’re feeling fancy, serve it with a spoonful of chutney.
• Alongside soup, they’re brilliant for dunking

Getting Creative: Sometimes I’ll stick a fried egg on top for breakfast, or use them instead of bread for a sandwich. They’re ace for picnics too because they don’t fall apart in your bag like regular sandwiches do.

Keeping Them Fresh: They’re best eaten the same day, but they’ll keep in a tin for a couple of days. If they go a bit stale, just warm them up in the oven for five minutes and they’re like new again.

You can also make things sweeter if you want to serve these delicious cheese scones alongside a Sticky Toffee Pudding or a Panna Cotta. That will get you many compliments from your guests.

Frequently asked questions about cheese scones by mary berry​

Conclusion

Making cheese scones by Mary Berry has become one of my favorite weekend rituals. They’re quick, they make the house smell amazing, and they’re proper comfort food that works for any time of day. For more Mary Berry recipes stay tuned.