This Mary Berry Cheese and Bacon Scones Recipe is a fluffy and savory recipe, which is made with mature Cheddar cheese and crispy bacon. It’s the perfect savory snack, ready in about 30 minutes.
Mary Berry Cheese and Bacon Scones Recipe Ingredients
- 225g (8 oz) self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1/2 tsp mustard powder
- 55g (2 oz) cold butter, cut into small cubes
- 125g (4.5 oz) mature Cheddar cheese, finely grated
- 6 slices of streaky bacon, cooked until crisp and crumbled
- 1 large egg
- About 80ml (2.7 fl oz) milk
How To Make Mary Berry Cheese and Bacon Scones
- Prep the oven and dry ingredients: Preheat your oven to 220°C (200°C Fan/Gas Mark 7). Lightly grease a large baking sheet. In a large bowl, sift together the self-raising flour and baking powder, then stir in the mustard powder.
- Rub in the butter: Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add cheese and bacon: Stir in about two-thirds of the grated Cheddar cheese and all of the crumbled crispy bacon until they are evenly distributed.
- Combine the wet ingredients: In a measuring jug, beat the egg, then add enough milk to make the total liquid 150ml (¼ pint). Set aside 1 tablespoon of this mixture for glazing the tops later.
- Form the dough: Make a well in the center of the dry ingredients and pour in most of the egg and milk mixture. Using a rounded knife, gently mix until a soft, slightly sticky dough forms. Add the remaining liquid if needed to gather any dry crumbs.
- Shape and cut the scones: Turn the dough out onto a lightly floured surface. Knead very gently just a few times until it comes together. Pat or lightly roll the dough to a thickness of about 2cm (¾ inch).
- Cut and bake: Using a 5cm (2 inch) fluted cutter dipped in flour, press straight down into the dough without twisting. Place the scones on the prepared baking sheet. Gently gather the scraps, re-roll, and cut out more scones.
- Glaze and finish: Brush the tops of the scones with the reserved egg and milk mixture and sprinkle with the remaining grated cheese. Bake for 10-12 minutes, or until well-risen and golden brown. Transfer to a wire rack to cool slightly.
Recipe Tips
- How to get light, fluffy scones: The absolute key is to handle the dough as little as possible. Overworking it develops gluten, which will make the scones tough. A soft, slightly sticky dough is what you’re aiming for.
- How to add bacon correctly: For the best flavor and texture, cook the bacon until it’s very crisp, then let it cool and crumble it into small pieces. This prevents the scones from becoming greasy.
- Why use cold butter? Using cold butter that is rubbed into the flour creates small pockets of fat. In the hot oven, these melt and release steam, which is what creates the scones’ light, flaky layers.
- How do I get an even rise? When you use your cutter, press it straight down into the dough and lift it straight up. If you twist the cutter, it can seal the edges of the scone and prevent it from rising properly.
What To Serve With Cheese and Bacon Scones
These savory scones are wonderfully versatile and are delicious served warm.
- A generous spread of salted butter
- A dollop of cream cheese or a tangy chutney
- As a side to a hearty bowl of tomato soup or a creamy leek and potato soup
- As a base for a mini breakfast sandwich with a fried egg
How To Store Cheese and Bacon Scones
Room Temperature: Scones are always at their very best eaten fresh on the day they are baked. Store any leftovers in an airtight container at room temperature for up to 2 days. Reheat: You can refresh day-old scones by warming them in a low oven (around 150°C/300°F) for about 5 minutes, or by splitting and toasting them.
Mary Berry Cheese and Bacon Scones Nutrition Facts
- Calories: 245kcal
- Carbohydrates: 20g
- Protein: 9g
- Fat: 14g
- Saturated Fat: 8g
- Sodium: 450mg
- Fiber: 1g
- Sugar: 2g
Nutrition information is estimated per scone and may vary based on specific ingredients used.
FAQs
This is almost always caused by overworking the dough or rolling it too thinly. Handle the dough very gently and ensure it’s at least 2cm (¾ inch) thick before cutting.
Yes. While a strong, mature Cheddar is classic, you could also use Red Leicester, a bit of Parmesan for extra sharpness, or a smoked cheese to complement the bacon.
Yes. For best results, freeze the unbaked, cut scones. Place them on a baking sheet until solid, then transfer to a freezer bag. You can bake them directly from frozen, adding about 3-5 minutes to the baking time.
Try More Recipes:
- Mary Berry Buttermilk Scones Recipe
- Mary Berry Fruit Scones Recipe
- Mary Berry Drop Scones (Scotch Pancakes) Recipe
Mary Berry Cheese and Bacon Scones Recipe
Description
Classic, light, and fluffy British savory scones packed with sharp Cheddar cheese and crispy bacon, perfect for a snack or alongside a bowl of soup.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan). Grease a baking sheet.
- Rub the cold butter into the sifted flour, baking powder, and mustard powder until it resembles breadcrumbs.
- Stir in most of the cheese and all of the crumbled bacon.
- Mix the egg with enough milk to make 150ml of liquid. Add most of this to the dry ingredients, reserving some for a glaze.
- Gently mix to a soft, slightly sticky dough.
- On a floured surface, pat the dough to 2cm thick. Cut out scones with a 5cm cutter, without twisting.
- Place on the baking sheet, brush the tops with the reserved egg wash, and sprinkle with the remaining cheese.
- Bake for 10-12 minutes until risen and golden.
Notes
- Handle the dough as little as possible to keep the scones light and tender.
- Using cold butter is essential for achieving a flaky texture.
- Ensure the bacon is cooked until very crisp and has cooled before adding it to the mixture to avoid a greasy dough.
- Scones are best enjoyed warm on the day they are baked.
