Description
Perfect for a quick savoury bake, these cheese scones by Mary Berry are light, cheesy, and irresistibly moreish. Ideal for picnics, teatime, or just because.
Ingredients
225g (1¾ cups) self-raising flour
1 tsp baking powder
½ tsp salt
40g (3 tbsp) cold butter, diced
75g (¾ cup) mature cheddar, grated (plus extra for topping)
150ml (⅔ cup) whole milk
1 egg, beaten (reserve some for brushing)
Instructions
1. Preheat oven to 220°C/200°C fan (425°F). Line and lightly flour a baking tray.
2. Sift the flour, baking powder, and salt into a mixing bowl.
3. Rub in the cold diced butter using your fingertips until the mixture looks like breadcrumbs.
4. Stir in most of the grated cheese, keeping a little for topping.
5. Make a well in the centre, then add most of the milk and beaten egg (reserving a bit of each). Mix gently with a knife until a soft, sticky dough forms.
6. Turn the dough onto a floured surface and gently pat to 2cm thickness. Cut into rounds with a cutter—avoid twisting!
7. Place rounds close together on the prepared tray. Brush tops with the reserved egg and scatter remaining cheese.
8. Bake for 12–15 minutes until golden and well risen. Serve warm or cooled.
Notes
For extra flavour, try adding a pinch of mustard powder or a dash of Worcestershire sauce to the mix.
Best enjoyed fresh from the oven but can be frozen and reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 190
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.6g
- Protein: 6g
- Cholesterol: 40mg