Mary Berry Cheese Scones Recipe

Step 1: Preheat the oven and prepare the baking tray

• Preheat the oven to 220°C (200°C fan/gas mark 7) and lightly grease a baking tray. You can use some butter, oil, or cooking spray to grease the tray or line it with some parchment paper or a silicone mat.
• This will prevent the scones from sticking to the tray, and help them bake evenly.

Step 2: Mix the dry ingredients

• In a large bowl, sift together the flour, baking powder, and salt. This will help the scones rise and be light and airy. You can also whisk them together if you don’t have a sieve.
• The flour should be self-raising, which means it already has some baking powder and salt added to it. If you don’t have self-raising flour, you can use plain flour and add 2 teaspoons of baking powder and a pinch of salt for every 225g (8oz) of flour.

Step 3: Rub in the butter

• Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. This will create a crumbly and flaky texture for the scones. Make sure the butter is slightly softened, but not too soft or melted, as this will make the dough too sticky and heavy.
• The butter should be cut into small pieces, to make it easier to rub in. You can also use a pastry blender, a fork, or a food processor, to cut in the butter, if you prefer.

Step 4: Stir in the sugar and the cheese

• Stir in the sugar and the cheese, and mix well. You can use any kind of hard cheese you like, but make sure it is finely grated, so it melts evenly and doesn’t clump. You can also add some mustard powder for a spicy kick, or some sultanas for a sweet and savory contrast. If you are using sultanas, make sure they are evenly distributed throughout the dough, and not too big, as they might burst and leak juice when baking.
• The sugar should be caster sugar, which is a fine granulated sugar that dissolves easily. If you don’t have caster sugar, you can use regular granulated sugar, or pulse it in a blender or a food processor, to make it finer.

Step 5: Add the eggs and the milk

• Crack the eggs into a measuring jug, and then add enough milk to make the total liquid 300ml (10fl oz). Whisk them together with a fork, and then pour them into the flour mixture. Use the fork or a round-tipped knife to stir the liquid into the flour, until a soft and sticky dough forms. You may not need all the liquid, so add it gradually, and stop when the dough comes together. Don’t overmix the dough, as this will make the scones tough and dense. The dough should be moist and slightly sticky, but not too wet or dry.
• The eggs and the milk will provide moisture and richness to the dough, and help the scones rise and brown. You can use any kind of milk you like, such as whole, semi-skimmed, or skimmed milk, or even plant-based milk, such as almond, soy, or oat milk.

Step 6: Knead and shape the dough

• Turn the dough out onto a lightly floured work surface, and knead it lightly for a few seconds, until it is smooth and elastic. Don’t overwork the dough, as this will make the scones tough and dense. Just knead it enough to bring it together and get rid of any cracks or lumps.
• Roll out the dough into a rectangle about 2cm (¾in) thick. Don’t roll it out too thin, as this will make the scones flat and hard. Don’t roll it out too thick, as this will make the scones uneven and lopsided. The dough should be even and smooth and about the same thickness as your cutter.
• Use a 5cm (2in) fluted cutter to stamp out rounds of dough, and place them on the prepared baking tray. Press the cutter straight down, and don’t twist it, as this will seal the edges and prevent the scones from rising. Try to cut out as many rounds as possible from the first rolling, and then gather the scraps and re-roll them once more. Don’t re-roll the dough more than once, as this will make the scones tough and dense. You should get about 16 small scones from the dough, depending on the size of your cutter and how thick you roll the dough.
• The fluted cutter will give the scones a nice scalloped edge, but you can also use a plain round cutter, a glass, or a mug if you don’t have one. You can also use a knife to cut out squares or triangles if you prefer.

Step 7: Brush and bake the scones

• Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug. This will give the scones a nice golden and shiny crust. Don’t brush the sides of the scones, as this will seal the edges and prevent the scones from rising. You can also sprinkle some extra cheese on top of the scones if you like.
• Bake the scones for 12 to 15 minutes, or until they are well-risen and a pale golden-brown color. Check them after 10 minutes, and rotate the tray if they are browning unevenly. Don’t overbake the scones, as this will make them dry and hard. They are done when they sound hollow when tapped on the bottom, and when they spring back when lightly pressed on the top.
• The baking time will vary depending on the size and thickness of your scones, and the temperature and accuracy of your oven. You can use an oven thermometer to check the temperature and adjust it accordingly.

Step 8: Cool and enjoy the scones

• Lift the scones onto a wire rack to cool slightly, and then enjoy them while they are still warm and fresh. You can also store them in an airtight container for a day or two, and reheat them in a low oven for a few minutes before serving. You can also freeze them for up to a month, and defrost them at room temperature before reheating.
• You can serve the scones with butter, jam, or cream, or with some soup or salad, or with some tea or coffee, depending on your preference and occasion. You can also eat them plain if you like. They are delicious any way you like them.

What Do I Serve With Mary Berry Cheese Scones?

You can serve Mary Berry cheese scones with a variety of accompaniments, depending on your preference and occasion.

Some of the most popular options are:

• Soup or salad: You can pair the cheese scones with any kind of soup or salad you like, such as tomato, chicken, vegetable, or lentil soup, or green, fruit, or pasta salad. You can also make a sandwich with the scones, and add some cheese, ham, or bacon, for a more filling meal.
• Tea or coffee: You can enjoy the cheese scones with a hot cup of tea or coffee, for a cozy and relaxing treat. You can choose any kind of tea or coffee you like, such as black, green, herbal, or fruit tea, or espresso, latte, cappuccino, or mocha coffee. You can also add some milk, cream, sugar, honey, or lemon, to flavor your drink, if you like.
• Butter, jam, or cream: You can serve the cheese scones plain, with some butter, jam, or cream, for a simple and classic way. You can use any kind of butter, jam, or cream you like, such as salted, unsalted, or flavored butter, strawberry, raspberry, or apricot jam, or clotted, whipped, sour, or cream cheese. You can also use honey, maple syrup, or Nutella, for a sweeter option.

Expert  Tips to Make Perfect Mary Berry Cheese Scones

To make perfect Mary Berry cheese scones, you need to follow some tips and tricks that will ensure the best results.

Here are some of them:

• Use cold, solid butter cut into small pieces when rubbing into the flour. This creates flakes and crumbles for a light, tender crumb. Chill the flour and bowl too.
• Mix the dough gently – just until it comes together. Don’t overwork it. This prevents toughness from overdeveloped gluten.
• Roll evenly into a rectangle about 3/4 inch thick, not too thin or thick. Use a fluted cutter to stamp out rounds without twisting.
• Press straight down when cutting to allow the scones to rise properly. Dip the cutter in flour to prevent sticking.
• Brush the tops with milk or egg wash before baking. This gives the scones an even golden brown top.

Variations of Mary Berry Cheese Scones

You can also make some variations of Mary Berry cheese scones, by adding some different ingredients or flavors to the dough.

Here are some examples:

• Herb cheese scones: You can add some fresh or dried herbs to the dough, such as parsley, chives, rosemary, or thyme, for a more aromatic and savory taste. You can also use some garlic, onion, or leek, for a more pungent flavor.
• Mustard cheese scones: You can add some mustard powder or mustard seeds to the dough, for a more spicy and tangy flavor. You can also use some Worcestershire sauce, paprika, or cayenne pepper, for a more smoky and hot flavor.
• Cheese and bacon scones: You can add some cooked and chopped bacon to the dough, for a more meaty and salty flavor. You can also use some ham, sausage, or chorizo, for a more varied and hearty flavor.
• Cheese and sultana scones: You can add some sultanas or raisins to the dough, for a more sweet and savory contrast. You can also use some dried cranberries, cherries, or apricots, for a more fruity and colorful flavor.

How do I store Mary Berry Cheese Scones?

You can store Mary Berry cheese scones in an airtight container for up to two days, at room temperature or in the refrigerator. You can also freeze them for up to a month, in a freezer bag or a container, with some parchment paper between them, to prevent them from sticking together.

How do I reheat Mary Berry Cheese Scones?

The best way to reheat Mary Berry’s cheese scones is in the oven. Preheat your oven to 350°F. Place the scones on a baking sheet and warm them for 4-5 minutes. This crisps up the outside while keeping the interior soft and tender.

For a quick reheat, you can also pop the scones into a toaster oven or toaster for 1-2 minutes.

Microwaving can make the scones rubbery, so it’s not recommended. Enjoy the scones warm or even at room temperature – the cheese and butter keep them moist and delicious.

FAQs

How do I make gluten-free cheese scones?

To make gluten-free cheese scones, substitute the wheat flour called for in the recipe with your choice of gluten-free flour blend.

Good options are:

• 1:1 gluten-free flour blend
• Cup-for-cup gluten-free flour blend
• Gluten-free oat flour
• Gluten-free almond flour

You may need to add a bit more liquid since gluten-free flours tend to be more absorbent. For binding, add 1/2 teaspoon of xanthan gum per cup of gluten-free flour. Knead the dough gently and shape it with care since it will be more delicate without the gluten. Bake as directed for tasty gluten-free cheese scones.

What can I use instead of clotted cream for cheese scones?

Clotted cream is a thick and rich cream that is popular in the UK, especially for scones. However, if you can’t find it or don’t like it, you can use other alternatives, such as whipped cream, sour cream, cream cheese, or mascarpone. You can also make your own clotted cream by simmering heavy cream in a low oven for several hours, until a thick layer forms on top.

What type of cheese works best for Mary Berry’s cheese scones?

Mature cheddar is the classic choice, providing a sharp flavor and creamy melting texture. Other good options are Gruyere, parmesan, gouda, or Red Leicester. The cheese should be grated or shredded so it incorporates evenly.

Can I freeze Mary Berry’s cheese scones?

Yes, the scones freeze very well. Allow them to cool completely after baking then place in a freezer bag or airtight container with parchment paper between each scone. They will keep frozen for up to 2 months. Thaw at room temperature and refresh in a warm oven for a few minutes before serving.

What is the best way to serve Mary Berry’s cheese scones?

The traditional way is with butter, jam, and clotted or whipped cream for afternoon tea. They also pair well with soups or salads. Split the scones and fill them with ham, turkey, or roasted veggies for a hearty meal. Fresh out of the oven with just a pat of butter is delicious too.

How can I make Mary Berry’s cheese scones more healthy?

Substitute the butter with olive or avocado oil for a healthier fat profile. Use reduced-fat milk and cheese. Add nutritious mix-ins like caramelized onions, sun-dried tomatoes, spinach, or kale. Swap all-purpose flour for whole wheat flour for more fiber and nutrients. Just take care not to overwork the healthier dough.

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