This Mary Berry Cheese and Chive Scones Recipe is a fluffy and cheesy recipe, which is made with sharp Cheddar cheese and fresh chives. It’s the perfect savory snack, ready in about 30 minutes.
Mary Berry Cheese and Chive 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
- 2 tbsp fresh chives, snipped
- 1 large egg
- 3-4 tbsp milk
How To Make Mary Berry Cheese and Chive 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. Work quickly to keep the mixture as cold as possible.
- Add cheese and chives: Stir in about two-thirds of the grated Cheddar cheese and all of the snipped fresh chives 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.
- 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 a good, even rise? When you use your cutter, press it straight down into the dough and lift it straight up. Twisting the cutter seals the edges of the scone and prevents it from rising properly.
- What cheese is best? A strong, mature (or sharp) Cheddar cheese will give you the best, most savory flavor. Pre-grated cheese often has anti-caking agents, so grating your own from a block is recommended.
What To Serve With Cheese and Chive Scones
These savory scones are wonderfully versatile. They are delicious served warm with:
- A generous spread of salted butter
- A dollop of cream cheese
- A spoonful of a tangy chutney, like onion or tomato
- As a side to a hearty bowl of tomato soup or a stew
How To Store Cheese and Chive 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 Chive Scones Nutrition Facts
- Calories: 215kcal
- Carbohydrates: 20g
- Protein: 8g
- Fat: 11g
- Saturated Fat: 7g
- Sodium: 350mg
- 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 adding too much flour. Handle the dough very gently and only until it just comes together. The dough should be soft and even a little sticky.
Yes, but you will need to add more baking powder. For this recipe, use 225g of plain (all-purpose) flour and increase the total baking powder to about 3 level teaspoons.
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.
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Mary Berry Cheese and Chive Scones Recipe
Description
Classic, light, and fluffy British savory scones packed with sharp Cheddar cheese and fresh chives, 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 chives.
- 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.
- A strong, mature Cheddar will provide the best cheesy flavor.
- Scones are best enjoyed warm on the day they are baked.
