Mary Berry Recipes

Home / Baking / Classic Savoury Cheese Scones

There's a certain magic, isn't there, in the simple act of baking something truly delicious from scratch? And when it comes to scones, well, they hold a very special place in my heart. Today, we're not venturing into the sweet realm, but rather embracing the comforting, savoury delight of classic cheese scones. They are wonderfully versatile, perfect for elevenses, a light lunch, or even as an accompaniment to a hearty soup. The aroma alone as they bake is enough to bring a smile to anyone's face!

This recipe is designed to be straightforward, encouraging even the most novice baker to achieve a truly professional result. We'll focus on a light touch, quality ingredients, and a good, hot oven – all the secrets to those beautifully risen, tender-crumbed scones that simply melt in the mouth. It’s a recipe that has been tried and tested over many years, proving its reliability time and time again.

So, tie on your apron, gather your ingredients, and let's create a batch of these utterly moreish cheese scones. You'll find them incredibly satisfying to bake, and even more so to eat, perhaps still warm from the oven with a generous pat of butter. They truly are a testament to the joy of simple, honest baking.

Why You'll Love This Recipe

This recipe is wonderfully quick to prepare, making it ideal for a spontaneous baking session.
Using readily available, everyday ingredients, you likely have everything you need in your larder already.
The result is a light, fluffy, and flavourful scone that can be enjoyed on its own or paired with various accompaniments.

Ingredients

350g self-raising flour, plus extra for dusting
1 teaspoon baking powder (if using plain flour)
50g cold butter, cut into small cubes
100g mature Cheddar cheese, grated, plus a little extra for sprinkling
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional, for a little warmth)
150ml milk, plus extra for glazing

Equipment Needed

Large mixing bowl • Sieve • Baking tray • 5cm (2-inch) round cutter (fluted or plain) • Pastry brush • Wire rack

Step-by-Step Instructions

Preheat your oven to a rather hot 220°C (200°C Fan/Gas Mark 7). Lightly grease a baking tray or line it with baking parchment.
Sift the self-raising flour, baking powder (if using), and salt into a large mixing bowl. If you're adding a touch of cayenne pepper for a subtle kick, now is the time to sift that in too.
Add the cold, cubed butter to the flour mixture. Using your fingertips, gently rub the butter into the flour until the mixture resembles fine breadcrumbs. This step is crucial for a light scone, so be quick and light-handed to avoid melting the butter.
Stir in the grated Cheddar cheese. Make sure it's evenly distributed throughout the flour mixture.
Make a well in the centre of the flour and cheese mixture. Pour in most of the milk, reserving a little. Using a round-bladed knife, mix the ingredients together until a soft, sticky dough forms. Add a little more milk if needed, but be careful not to make it too wet.
Turn the dough out onto a lightly floured surface. Gently knead it for just a few seconds – remember, we don't want to overwork it, as this can make your scones tough! Just enough to bring it together smoothly.
Roll out the dough to a thickness of about 2cm (3/4 inch). Using a 5cm (2-inch) fluted or plain round cutter, cut out as many scones as you can. Try to press straight down and lift the cutter up without twisting, which helps them rise evenly.
Carefully gather the trimmings, lightly knead them together, and roll out again to cut out more scones until all the dough is used.
Place the scones onto your prepared baking tray, leaving a little space between each one. Brush the tops with a little milk for a lovely golden glaze, and sprinkle with a touch more grated cheese, if you fancy.
Bake in the preheated oven for 12-15 minutes, or until they are well-risen, golden brown, and sound hollow when tapped on the bottom. Keep a watchful eye, as ovens can vary!
Transfer the baked scones to a wire rack to cool slightly. They are truly at their best when served warm, perhaps with a lovely pat of butter or a spoonful of your favourite chutney.

Perfect Substitutions

**Self-raising flour**: If you only have plain flour, simply add 1 teaspoon of baking powder for every 100g of plain flour.
**Cheddar cheese**: Feel free to experiment with other hard, flavourful cheeses like Gruyère, Parmesan, or a Red Leicester for a different hue.
**Milk**: Buttermilk can be used for an even more tender scone with a slight tang.
**Butter**: A good quality baking margarine can be used in place of butter.

Serving Suggestions

These classic cheese scones are simply delightful on their own, perhaps with a generous spreading of good quality butter. For a more substantial treat, they pair beautifully with a dollop of onion chutney or a tangy tomato relish. And, of course, they are absolutely marvellous served alongside a steaming bowl of homemade vegetable or tomato soup on a chilly day. Don't forget a proper cup of tea! If you enjoyed this, you might also love our Classic Coconut Layer Cake and Mary Berry's Apple Crumble.

How to Store \u0026 Reheat

Once completely cool, store your cheese scones in an airtight container at room temperature for up to 2-3 days. To restore their freshness, you can warm them gently in a moderate oven (around 160°C/140°C Fan/Gas Mark 3) for about 5-7 minutes, or briefly in a microwave if you're in a hurry, though the texture won't be quite as crisp. They also freeze beautifully, either baked or unbaked. If freezing unbaked, place them on a tray until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.

Mary's Secrets to Success

Ah, the secrets to success for a truly magnificent cheese scone! Firstly, always ensure your butter is very cold; this creates lovely pockets of steam, leading to a light texture. Secondly, be incredibly gentle with your dough – overworking it is the enemy of a tender scone! Just a few light presses to bring it together is all that’s needed. And finally, a very hot oven for a short burst is essential for that wonderful rise and golden crust. Don't be tempted to open the oven door too early, let them bake undisturbed. Follow these simple steps, and you'll achieve sheer perfection every time!

Frequently Asked Questions

How do I get my scones to rise really high?

The secret to a good rise lies in several factors: using fresh self-raising flour and baking powder, keeping your butter and milk very cold, and most importantly, handling the dough as little as possible. A quick, light touch when mixing and kneading, and pressing the cutter straight down without twisting, will all contribute to wonderfully tall scones.

Can I use a different type of cheese?

Absolutely! While mature Cheddar gives a lovely robust flavour, you can certainly experiment. Gruyère, Parmesan, or a sharp Red Leicester would all be delicious. Just ensure it's a hard cheese that grates well and can withstand baking without becoming too oily.

Why are my scones dry and crumbly?

This is often due to either too much flour, not enough liquid, or overworking the dough. Ensure you measure your flour accurately, and add the milk gradually until you have a soft, slightly sticky dough. Also, remember to knead for only a few seconds – a light hand is key!

Can I prepare the dough in advance?

You can prepare the dough up to the point of cutting out the scones, then place them on a baking tray, cover, and chill in the refrigerator for a few hours. This can sometimes even enhance the rise! Alternatively, you can freeze unbaked scones and bake them straight from frozen, adding a few extra minutes to the cooking time.

What's the best way to serve cheese scones?

Warm from the oven is truly best! They're wonderful simply split and spread with butter. For something a little different, try them with a dollop of homemade chutney, a spoonful of cream cheese, or even alongside a bowl of hearty soup. A strong cup of tea is, of course, a quintessential accompaniment!