Mary Berry Cheese Scones are made with self-rising flour, dry mustard, salt, cayenne pepper, baking powder, butter, finely grated cheese, an egg, and milk. This tasty Mary Berry Cheese Scones recipe creates a delicious snack that takes about 25 minutes to prepare and can serve up to 10 people.
Ingredients Needed
- 2 cups (8 oz/225g) self-rising flour
- 1 level tsp dry mustard
- ¼ level tsp salt
- Good pinch of cayenne pepper
- 1 level tsp baking powder
- 4 tbsp (2 oz/55g) butter
- ½ cup (4 oz/100g) finely grated cheese
- 1 large egg
- ½ cup (4 oz/120ml) milk
How To Make Cheese Scones
- Preheat the oven: Preheat the oven to 425°F (Convection 375°F) and lightly grease a baking sheet.
- Mix dry ingredients: Measure the flour, mustard, salt, cayenne, and baking powder into a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the cheese.
- Prepare the wet mixture: Crack the egg into a measuring jug, lightly beat it, and then makeup to ½ cup (4 oz/120ml) with milk. Stir most of the egg and milk into the flour, keeping 1 tablespoon in the jug to glaze the scones before baking. Mix to form a soft dough.
- Shape the scones: Turn the dough onto a lightly floured surface, knead lightly, then roll out to a thickness of ½ inch. Cut into rounds with a fluted 3-inch cutter to make 10 scones.
- Bake the scones: Place the scones, well-spaced, on the baking sheet. Brush the tops with the remaining egg and milk mixture and bake in the preheated oven for about 10 minutes or until pale golden brown.
- Cool: Remove from the oven and cool completely on a wire rack.
Recipe Tips
- Use Cold Butter: Make sure the butter is cold when you rub it into the flour. This helps create a lighter texture in the scones.
- Don’t Overmix: Mix the dough just until it comes together. Overmixing can make the scones tough instead of light and fluffy.
- Cut Straight Down: When cutting the scones, press the cutter straight down without twisting. Twisting can seal the edges and prevent them from rising properly.
- Brush with Egg Mixture: Be sure to brush the tops of the scones with the egg and milk mixture for a nice golden finish. This adds flavor and a lovely shine.
- Bake Immediately: Once you’ve shaped the scones, bake them right away. If the dough sits too long, it may lose its rise and become dense.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover cheese scones cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: To freeze, wrap each cooled cheese scone in plastic wrap or place them in a freezer bag. They can be frozen for up to 2 months. To thaw, remove the scones from the freezer and let them sit at room temperature for about 1 hour before serving.
- Reheat: Preheat the oven to 350°F (180°C). Place the cheese scones on a baking tray and cover them with aluminum foil to keep them moist. Bake for about 10 minutes or until heated through.
Nutrition Facts
Serving Size: 1 scone (approximately 63g)
- Calories: 186
- Total Fat: 7g
- Saturated Fat: 5g
- Cholesterol: 5mg
- Sodium: 546mg
- Potassium: 40mg
- Total Carbohydrate: 26g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 7g
Try More Mary Berry Recipes
- Mary Berry Christmas Chutney
- Mary Berry Gluten-Free Christmas Cake
- Mary Berry Christmas Canapes
- Mary Berry Christmas Red Cabbage
Mary Berry Cheese Scones
Description
Mary Berry Cheese Scones are made with self-rising flour, dry mustard, salt, cayenne pepper, baking powder, butter, finely grated cheese, an egg, and milk. This tasty Mary Berry Cheese Scones recipe creates a delicious snack that takes about 25 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 425°F (Convection 375°F) and lightly grease a baking sheet.
- Mix dry ingredients: Measure the flour, mustard, salt, cayenne, and baking powder into a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Stir in the cheese.
- Prepare the wet mixture: Crack the egg into a measuring jug, lightly beat it, and then makeup to ½ cup (4 oz/120ml) with milk. Stir most of the egg and milk into the flour, keeping 1 tablespoon in the jug to glaze the scones before baking. Mix to form a soft dough.
- Shape the scones: Turn the dough onto a lightly floured surface, knead lightly, then roll out to a thickness of ½ inch. Cut into rounds with a fluted 3-inch cutter to make 10 scones.
- Bake the scones: Place the scones, well-spaced, on the baking sheet. Brush the tops with the remaining egg and milk mixture and bake in the preheated oven for about 10 minutes or until pale golden brown.
- Cool: Remove from the oven and cool completely on a wire rack.
Notes
- Use Cold Butter: Make sure the butter is cold when you rub it into the flour. This helps create a lighter texture in the scones.
- Don’t Overmix: Mix the dough just until it comes together. Overmixing can make the scones tough instead of light and fluffy.
- Cut Straight Down: When cutting the scones, press the cutter straight down without twisting. Twisting can seal the edges and prevent them from rising properly.
- Brush with Egg Mixture: Be sure to brush the tops of the scones with the egg and milk mixture for a nice golden finish. This adds flavor and a lovely shine.
- Bake Immediately: Once you’ve shaped the scones, bake them right away. If the dough sits too long, it may lose its rise and become dense.
Mary Berry Cheese Scones