Mary Berry Cheese and Chive Scones Recipe

These cheese and chive scones are everything a savoury scone should be: light, fluffy inside, lightly crisp on top, and full of comforting flavour. Sharp Cheddar brings richness, while fresh chives add a gentle onion note that never overwhelms. This is an easy, reliable bake that comes together quickly and is ready in under 40 minutes, making it perfect for lunch, picnics, or a relaxed afternoon tea.

Ingredients

For the scone dough

• 225g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 50g cold unsalted butter, cut into small cubes
• 125g mature Cheddar cheese, grated
• 2 tbsp finely chopped fresh chives
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 150ml buttermilk, plus extra for glazing

How to Make Mary Berry Cheese and Chive Scones Recipe

• Oven preparation: Preheat the oven to 220°C (200°C fan). Lightly grease a baking tray or line it with baking parchment.
• Mixing the dough: Sift the flour and baking powder into a large bowl. Add the cold butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the grated cheese, chopped chives, salt, and black pepper.
• Bringing it together: Make a well in the centre and pour in most of the buttermilk. Using a round-bladed knife, gently bring the mixture together to form a soft dough, adding a little more buttermilk if needed. The dough should be soft but not sticky.
• Shaping and baking: Turn the dough out onto a lightly floured surface and gently pat it out to about 2.5cm thick. Cut out rounds using a 5cm cutter, pressing straight down without twisting. Place the scones on the prepared tray, brush the tops with a little buttermilk, and bake for 12 to 15 minutes until well risen and golden.
• Cooling: Transfer the scones to a wire rack and allow them to cool slightly before serving.

Tips

Why are my savoury scones dense?

Overworking the dough is the usual cause. Handle it lightly and stop mixing as soon as it comes together.

Can I use milk instead of buttermilk?

Yes, buttermilk gives the lightest texture. If using milk, add 1 teaspoon of lemon juice and let it stand for 5 minutes before using.

How do I get a good rise?

Make sure the oven is fully preheated and cut the scones cleanly without twisting the cutter.

Can I make them extra cheesy?

You can add an extra 25g of cheese, but avoid more than that or the scones may spread rather than rise.

Serving Suggestions

• Serve warm with butter and a little cream cheese
• Pair with soups such as tomato or leek and potato
• Split and fill with ham or smoked salmon for lunch

Storage

Room temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Not recommended, as chilling can dry out the scones.

Freezing

Freeze once completely cooled for up to 3 months. Defrost at room temperature and warm gently in the oven before serving.

Nutrition (per scone)

• Calories: 240 kcal
• Carbohydrates: 26g
• Protein: 9g
• Fat: 11g
• Saturated Fat: 7g
• Sodium: 420mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Cheese and Chive Scones Recipe

Recipe by Milli RoseCourse: Savoury BakingCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light and fluffy savoury scones made with mature Cheddar cheese and fresh chives. Perfect served warm with butter or alongside soup.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• 50g cold unsalted butter, cubed

• 125g mature Cheddar cheese, grated

• 2 tbsp fresh chives, chopped

• 1/2 tsp salt

• 1/4 tsp black pepper

• 150ml buttermilk

Directions

• Preheat oven to 220°C (200°C fan) and line a baking tray.
• Rub butter into flour and baking powder until mixture resembles breadcrumbs.
• Stir in cheese, chives, salt, and pepper.
• Add buttermilk and gently bring together into a soft dough.
• Roll out, cut into rounds, and place on tray.
• Brush tops with buttermilk and bake for 12–15 minutes until golden.

Notes

• Handle the dough lightly for best results.
• Use a sharp cutter without twisting.
• Freeze cooled scones for up to 3 months.