Mary Berry Cheese Scones

The first time I tried Mary Berry’s cheese scones, I expected something tidy and tea-room proper. What I got was a batch so cheesy, fluffy, and moreish I genuinely burnt my tongue sneaking one off the tray. Twice. They were meant for guests. I had three before the kettle boiled.

To be honest, my first go was a bit of a mess. I used cold-from-the-fridge cheddar that clumped instead of melting nicely, and I rolled the dough far too thin—basically made cheese biscuits. But once I figured out the right cheese and nailed the dough texture? Game on.

If you’ve ever made scones that came out flat or weirdly dry, let me show you how I fixed that. These are properly golden on top, just enough kick from the mustard and cayenne, and absolutely lush still warm with a bit of salted butter.

Why This One Works So Well

Mary’s base recipe is solid, but a few tiny things make a big difference:

• Dry mustard + cayenne: It’s not hot—but it does lift the cheese flavour in a way plain scones never quite manage. That warmth is essential.
• Grated cheese matters: Finely grated = evenly melted. I tried coarser once and the pockets of cheese just leaked out like sad little volcanoes.
• Egg in the dough: Some skip it, but it gives the scones richness and that beautiful golden top when brushed on.

Most recipes forget that cheese scones need balance—this one’s got the savoury bite and the fluff.

INGREDIENTS + WHY THEY MATTER

• Self-Raising Flour – Gives the lift. Don’t sub plain flour unless you add extra baking powder.
• Dry Mustard – Brings warmth and depth without shouting.
• Cayenne Pepper – Just a pinch, but it makes the cheese sing.
• Baking Powder – Yes, on top of self-raising flour. It’s what gives that puffy height.
• Cold Butter – Needs to be fridge-cold. Helps get those crumbly layers. I use unsalted and add salt separately.
• Cheddar Cheese – Sharp cheddar, finely grated. Don’t use pre-grated—it’s coated in anti-caking agents and goes weird.
• Egg + Milk – For moisture, richness, and colour. Keep back a spoonful for brushing—it gives the tops that proper shine.

Want to Change It Up? Here’s How

• Egg-Free? Replace the egg with 2 extra tbsp milk + 1 tsp apple cider vinegar. Not quite the same richness, but still tasty.
• Gluten-Free? I tested this with Doves Farm GF self-raising—decent rise, but more crumbly. Add ½ tsp xanthan gum if you’ve got it.
• Add-ins: A handful of chopped chives or crispy bacon bits work really well. Just don’t overload—too much moisture ruins the lift.

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

What Went Wrong	Why It Happens	How to Fix It
Scones too flat	Rolled the dough too thin	Keep it to 1.5 cm thick—don’t overwork it
Greasy bottoms	Cheese leaked and pooled	Use finely grated cheese and don’t overbake
Tough texture	Kneaded too much	Mix gently, just until it comes together
Pale tops	Forgot to brush with egg mix	Save a tablespoon for glazing—they shine!

HOW TO MAKE MARY BERRY’S CHEESE SCONES

1. Preheat your oven to 220°C / 425°F (or 190°C / 375°F fan). Lightly grease a baking tray—or use baking paper if you’re lazy like me.
2. Mix dry stuff: In a big bowl, toss in flour, mustard powder, salt, cayenne, and baking powder. Give it a quick stir.
3. Rub in butter: Cold cubes of butter, rubbed in with fingertips until it looks like rough breadcrumbs. Be quick—warm hands = greasy dough.
4. Add the cheese: Stir in your finely grated cheddar. Should look well-distributed.
5. Mix egg + milk: Beat the egg in a jug, top up to 120ml with milk. Hold back a tablespoon for brushing later.
6. Form the dough: Pour the egg/milk mix into the dry bowl, stir gently until it just comes together. It’ll be soft and a bit shaggy—perfect.
7. Roll and cut: On a floured surface, pat it into a 1.5cm thick round. Use a 7.5cm cutter (fluted if you’re fancy) to get 10 rounds.
8. Bake: Onto the tray, brush tops with the leftover egg/milk, and pop in the oven for 10–12 mins. They should be just golden on top.
9. Cool (a bit): Let them sit on a wire rack. Or sneak one warm. I won’t tell.

TIPS FROM MY KITCHEN

• I use a microplane grater for the cheese—makes it melt more evenly.
• If I’ve got time, I chill the cut scones for 10 minutes before baking. Helps them hold shape.
• My fan oven runs hot, so I check at 9 minutes. Overbaked = sad, dry scones.
• Always cut straight down, no twisting—that way they rise properly.

STORAGE + SERVING

• Store in an airtight tin for up to 2 days. Best eaten the same day, though.
• Freeze once fully cooled—wrap tightly and freeze for up to 3 months. Defrost at room temp.
• To serve: Split warm with salted butter, or pair with tomato soup, scrambled eggs, or even a swipe of onion chutney.

FAQs – Real Query Answers

Q: Can I use pre-grated cheese?
A: Technically yes, but it won’t melt as well. I found it made the scones a bit dry and speckled.

Q: Why use both self-raising flour and baking powder?
A: Extra lift! Mary does it for a reason—helps keep them fluffy even with heavy cheese.

Q: Can I make the dough ahead?
A: Not really. It loses its puff. But you can freeze the cut, unbaked scones—just bake from frozen + add 2 minutes.

Q: Mine didn’t rise! What went wrong?
A: Usually overworked dough or not hot enough oven. Make sure the butter’s cold and the oven’s fully preheated.

Q: Can I add herbs?
A: Absolutely—try thyme, chives, or even a pinch of rosemary. Just don’t overdo it or it’ll fight the cheese.

Try More Recipes:

• Smoked Salmon On Rye With Cucumber Pickle
• Mary Berry Smoked Trout Avocado and Tomato Tian Recipe
• Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts Recipe
• Mary Berry Smoked Salmon and Watercress Pâté Recipe