There’s something undeniably comforting about the smell of cheese scones baking in the oven — it’s like a warm hug with a bit of attitude. My nan used to keep a copy of the Bero book in the drawer with her wooden spoons, pages dog-eared and butter-splotched. I remember her making these scones on Sunday mornings when the weather was too grim for much else. No fanfare. Just the sound of the radio humming and the buttery scent that had us all hovering around the oven like hungry moths.
These aren’t delicate, café-counter scones. They’re rustic, hearty, and a little chaotic in the best way. The edges go golden and crisp, the cheese bubbles up and browns just slightly, and inside — soft, savoury fluff with a cheeky hit of mustard and chives. Perfect with soup. Even better with butter and a bit of quiet.
Why You’ll Love It
- You get flaky edges and a soft, cheesy middle without faffing around
- It’s a one-bowl, no-mixer recipe — just your hands and a bit of faith
- Ready in under half an hour, even if you’re moving slow
- Great for clearing out the cheese drawer (we all have one)
- Customisable: add herbs, switch cheeses, throw in a pinch of paprika
- They freeze brilliantly — if they last long enough to be frozen
Ingredients
- 2 cups all-purpose (plain) flour
- 1 ½ tbsp baking powder
- ½ tsp salt
- ½ tsp English mustard powder (or whatever you’ve got)
- ¼ cup cold butter
- 4 oz strong/mature cheddar, coarsely grated (about 1½ cups)
- 1 tbsp chopped chives (optional, but lovely)
- ¾ cup milk
- 1 tbsp milk (for glazing)
How to Make It
Get the dry stuff sorted:
Preheat your oven to 425°F (220°C). In a big bowl, mix together the flour, baking powder, salt, and mustard powder. Give it a quick stir — nothing fancy.
Add the butter (and keep it cold):
Grate your butter straight into the flour mix or cut it in with your fingertips. Either way, rub it through until it looks like coarse breadcrumbs — not too fine, leave some butter chunks for flakiness.
Stir in cheese and chives:
Keep a small handful of cheese back for topping. Add the rest and your chives (if using) into the mix. Give it a quick toss with your fingers to evenly distribute.
Bring it together (but gently now):
Pour in the milk bit by bit, mixing with a butter knife or spoon. When it starts to clump, use your hands to lightly press it together. It should feel soft and just a touch crumbly — not wet, not dry.
Shape and cut:
Lightly flour your worktop and press the dough into a slab about 1 inch (2.5 cm) thick. Use a round cutter (or glass) to cut them out. Don’t twist the cutter — straight down is the trick for a good rise.
Top and bake:
Pop the scones onto a lined tray with a bit of space between each. Brush the tops with milk and sprinkle with that reserved cheese. Bake for 15-ish minutes, until golden on top and smelling ridiculously good.
Let them sit… or don’t:
You should let them cool for five minutes, but I won’t blame you if you eat one standing at the counter with melting butter and zero shame.
Common Mistakes and How to Dodge Them
The dough’s too dry — help?
You probably didn’t add enough milk. It should be soft and slightly sticky. Add a splash more and don’t overmix.
They came out flat. What gives?
Make sure your baking powder is still active and don’t twist the cutter — it seals the edges and stunts the rise.
They’re bland.
Use mature cheddar. Mild cheese tends to vanish once baked. Also, mustard powder and chives really perk things up — don’t skip them.
My scones spread too much.
That’s usually from warm butter or overworking the dough. Use cold butter and handle the dough as little as possible.
Storage and Reheating
Fridge:
Store cooled scones in an airtight container for up to 3 days. Reheat gently before eating — they’re best warm.
Freezer:
Absolutely. Freeze them once cool, wrapped well. To reheat, pop in the oven straight from frozen — 350°F for about 8–10 minutes.
To reheat:
- Oven: 5–7 mins at 350°F.
- Microwave: 20–30 seconds with a damp towel, if you’re desperate.
- Air fryer: 2–3 minutes at 350°F — honestly, works like a charm.
Frequently Asked Questions
Can I use a different cheese?
Sure thing. Go for a strong one though — Red Leicester, Gruyère, even a cheeky smoked cheddar if you’re feeling bold.
Can I make these gluten-free?
Yep, with a 1:1 GF flour blend and a touch of xanthan gum. Just don’t skip the baking powder.
Do I have to use mustard powder?
Nope — but it adds a lovely warmth. You could use a tiny squirt of Dijon or leave it out entirely.
Why shouldn’t I twist the cutter?
Twisting seals the edges and stops them rising properly. Just press straight down and lift.
Nutrition Facts (Per Serving):
- Calories: 298 kcal
- Fat: 17g
- Carbs: 27g
- Protein: 11g
- Sodium: 388mg
- Sugar: 1g
More Bero Recipe:
Bero Cheese Scones
Description
Golden-edged, cheesy scones with a hint of mustard and chive — warm, flaky, and gone in minutes.
Ingredients
Instructions
- Mix flour, baking powder, salt, and mustard.
- Rub in cold butter until crumbly.
- Stir in most cheese and chives.
- Add milk and gently bring dough together.
- Press into 1-inch thick slab and cut out rounds.
- Brush tops with milk, sprinkle cheese.
- Bake at 425°F for 15 mins until golden.
Notes
- Don’t overmix — the dough should look a little rough
- Use cold butter and coarse grated cheese for best texture
- Add more milk only if the dough feels dry
- You can freeze them once baked, then reheat in the oven straight from frozen