Few things embody British comfort food quite like a warm, buttery cheese scone. And when it comes to perfecting this classic, who better to turn to than the legendary Mary Berry? Her tried-and-tested recipe delivers light, fluffy scones with a golden crust and irresistible cheesy flavour.
The Secret to Perfect Cheese Scones
Mary Berry's approach combines simplicity with a few clever tricks to ensure consistent results every time:
- Cold butter is key - it creates those desirable flaky layers
- Full-fat mature cheddar delivers maximum flavour
- A light touch when mixing prevents tough scones
Ingredients You'll Need
For about 8 delicious scones:
- 450g self-raising flour
- 2 tsp baking powder
- 1 tsp mustard powder
- 75g cold butter, cubed
- 150g mature cheddar, grated
- 2 large free-range eggs
- About 225ml milk
Step-by-Step Method
- Preheat oven to 220°C (200°C fan) and line a baking tray
- Sift flour, baking powder and mustard powder into a bowl
- Rub in butter until mixture resembles breadcrumbs
- Stir in 100g of the cheese, reserving the rest
- Beat one egg with milk, then gradually mix into dry ingredients
- Knead lightly on a floured surface and roll to 2cm thickness
- Cut into rounds and place on baking tray
- Brush tops with beaten egg and sprinkle with remaining cheese
- Bake for 10-12 minutes until golden and risen
Serving Suggestions
These versatile scones work beautifully:
- Warm with butter melting into the cheesy surface
- As part of a ploughman's lunch with chutney
- Alongside soup for a comforting winter meal
- Simply on their own with a cup of tea
Mary Berry's genius lies in balancing simplicity with exceptional results. This recipe proves that sometimes the most satisfying bakes don't need elaborate ingredients - just good technique and quality components. Whether you're a baking novice or seasoned pro, these cheese scones are sure to become a regular in your repertoire.
