Mary Berry Cheese and Herb Scones – Savoury, Flaky, and Foolproof (Eventually)

The first time I made these, I was convinced I’d nailed it. I mean, it’s a scone—not exactly a croquembouche, right? Well. They came out flat, weirdly rubbery, and somehow raw and dry. Honestly, they could’ve doubled as doorstops.

Turns out I’d overhandled the dough (classic), skimped on the cheese (why?), and used fridge-cold milk straight into the mix. The second time? Absolute triumph. Golden tops, fluffy centres, and that dreamy mix of sharp cheddar and herby warmth.

Let me walk you through what made the difference—and why these scones now live rent-free in my head (and freezer).

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What Makes This Recipe Special

This one’s all about balance: bold cheese, bright herbs, and just enough richness to make them satisfying without being greasy. The trick that changed it for me? Using fresh thyme and extra-strong cheddar—and not being afraid to see the cheese chunks in the dough.

Also: cold ingredients, hot oven. Sounds simple, but most people (me included, once) don’t chill the dough or preheat the tray. Both make a huge difference.

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INGREDIENTS + WHY THEY MATTER

• Self-Raising Flour (225g) – Gives lift and softness. Don’t swap for plain unless you adjust the raising agents.
• Baking Powder (1 tsp) – Extra boost. Skip it and you’ll get biscuit vibes, not scones.
• Cold Butter (50g) – Key for flakiness. Warm butter = greasy dough = sad scones.
• Cheddar Cheese (100g, grated) – Sharpness + melt factor. I use extra mature. Mild cheddar gets lost.
• Milk (150ml) – Binds the dough. Full-fat is best. Room temp helps it mix smoothly.
• Fresh Herbs (2 tbsp, chopped) – I love chives + thyme. Parsley works too, but it’s milder.
• Salt (pinch) – Essential. Especially with cheese in the mix.
• Egg (optional, for glaze) – Adds shine. Skip if you’re not fussed about a golden top.

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Making It Yours (Without Ruining It)

• No egg glaze? – Brush with milk instead. Slightly less shine but still golden.
• Cheese swap – Gruyère works well, but go easy on soft cheeses. Parmesan gives a salty punch.
• Herb tweak – Rosemary’s fab for autumn; basil makes it brighter and more summery.
• Spicy version – Add a pinch of smoked paprika or cayenne. Amazing with tomato soup.
• Wholemeal option – Sub ⅓ of the flour with wholemeal. More rustic, still lovely.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Flat, dense scones	Overworked dough	Mix just until it comes together
Pale tops	Forgot the glaze	Brush with egg or milk before baking
Dry texture	Baked too long or too thin	Roll to 2cm thick and keep an eye on the bake
Cheese disappeared	Used pre-shredded mild cheddar	Use strong cheddar and grate it yourself

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HOW TO MAKE MARY BERRY’S CHEESE AND HERB SCONES

1. Prep Your Oven + Tray
   Preheat to 220°C (200°C fan). Line a tray or pop it in to heat if you want a crisper base.
2. Mix Dry Ingredients
   In a bowl: 225g self-raising flour, 1 tsp baking powder, pinch of salt. Stir together.
3. Rub in the Butter
   Add 50g cubed cold butter. Rub with fingertips until you get fine, floury crumbs.
4. Add Cheese + Herbs
   Stir in 100g grated strong cheddar and 2 tbsp finely chopped herbs.
5. Bring Together with Milk
   Pour in 150ml milk gradually, mixing with a knife until just combined. Don’t knead—press gently to form a soft dough.
6. Shape + Cut
   Lightly flour your surface. Roll dough to 2cm thick. Cut with a sharp cutter—press straight down, no twisting!
7. Bake
   Place on the hot or lined tray. Brush with egg or milk. Bake 12–15 mins until golden and puffed.
8. Cool + Devour
   Cool slightly on a wire rack. Serve warm with butter—or cold, layered with ham and mustard. (Trust me.)

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TIPS FROM MY KITCHEN

• I freeze the unbaked rounds and bake straight from frozen—just add 2 minutes.
• Rolling too thin = sad scones. I use a ruler. No shame.
• If using parsley, double it—it’s milder than thyme or chives.
• A warm oven is non-negotiable. Don’t even think about underheating.

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STORAGE + SERVING

• Fridge: Keeps 3 days in a tub—but fresher is better.
• Freezer: Freeze baked or unbaked. I prefer freezing before baking.
• Reheat: Oven at 180°C for 5–7 mins makes them taste just-baked again.

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FAQs – Real Query Answers

Q: Can I freeze these scones?
A: Absolutely. I freeze mine pre-bake and pop them straight into a hot oven when needed.

Q: Why didn’t my scones rise?
A: Likely overhandled, underbaked, or your raising agent’s past its prime.

Q: Can I make these without herbs?
A: You can—but they’ll be plainer. Consider adding mustard powder or extra cheese to boost flavour.

Q: What cheese is best?
A: Extra mature cheddar gives the best hit. Gruyère melts beautifully but is milder.

Q: Can I use buttermilk instead of milk?
A: Yes! Adds a slight tang and makes the crumb even softer.

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Other Recipes You May Like:

• Mary Berry Very Best Scones
• Mary Berry Fruit Scones Recipe
• Mary Berry Buttermilk Scones Recipe