Mary Berry Cheese Scones Recipe

These classic Mary Berry–style cheese scones are beautifully light, softly layered, and full of rich savoury flavour. Made with sharp Cheddar and buttermilk, they bake up with a golden crust and a tender, fluffy centre. This is an easy, dependable recipe that suits beginners and experienced bakers alike, taking just over 30 minutes from start to finish.

Ingredients

For the cheese scones

• 225g self-raising flour
• 1 tsp baking powder
• ½ tsp mustard powder (optional, for extra flavour)
• 55g cold unsalted butter, diced
• 125g mature Cheddar cheese, finely grated
• 150ml buttermilk
• Salt and freshly ground black pepper

For the topping

• 1–2 tbsp milk, for glazing
• Extra grated Cheddar cheese

How to Make Mary Berry Cheese Scones Recipe

• Prepare the oven: Preheat the oven to 220°C (200°C fan). Line a baking tray with baking parchment.
• Mix the dry ingredients: Put the flour, baking powder, mustard powder, salt, and pepper into a large bowl. Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs.
• Add cheese and liquid: Stir most of the grated Cheddar into the bowl, reserving a little for the topping. Pour in the buttermilk and mix gently with a round-bladed knife until the dough just comes together.
• Shape the scones: Turn the dough out onto a lightly floured surface and bring it together gently.Pat out to about 2.5cm thick. Cut into rounds using a 5cm cutter, pressing straight down without twisting.
• Bake: Place the scones onto the prepared tray. Brush the tops lightly with milk and sprinkle with the remaining cheese. Bake for 12 to 15 minutes until well risen and golden.
• Cool: Transfer to a wire rack and allow to cool slightly before serving.

Tips

Why are my cheese scones dry?

Overworking the dough can make scones tough. Mix lightly and stop as soon as the dough comes together.

Can I make these without buttermilk?

Yes. Use the same amount of milk with 1 teaspoon of lemon juice stirred in and left for 5 minutes.

How do I get a better rise?

Make sure the oven is fully hot before baking and cut the scones cleanly without twisting the cutter.

What cheese works best?

A strong mature Cheddar gives the best flavour, but Red Leicester or a Cheddar blend also work well.

Serving Suggestions

• Serve warm with butter
• Enjoy with soups or stews
• Split and fill with cream cheese or soft butter
• Serve as part of an afternoon tea spread

Storage

Room temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Store for up to 4 days and reheat gently before serving.

Freezing

Freeze unfilled scones for up to 3 months. Defrost at room temperature and warm in the oven.

Nutrition

• Calories: 235 kcal
• Carbohydrates: 26g
• Protein: 7g
• Fat: 11g
• Saturated Fat: 7g
• Sodium: 320mg

Nutritional values are approximate and provided as a guide only.

FAQs

Mary Berry Cheese Scones Recipe

Recipe by Milli RoseCourse: Snack, Afternoon TeaCuisine: 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 Mary Berry–style cheese scones made with mature Cheddar and buttermilk. Perfect for afternoon tea or serving warm with soup.

Ingredients

• 225g self-raising flour

• 1 tsp baking powder

• 55g unsalted butter, cold

• 125g mature Cheddar cheese, grated

• 150ml buttermilk

• Salt and black pepper

• Milk and extra cheese, for topping

Directions

• Preheat oven to 220°C (200°C fan) and line a baking tray.
• Rub butter into flour and baking powder until fine crumbs form.
• Stir in grated cheese, salt, and pepper.
• Add buttermilk and mix gently to a soft dough.
• Pat out, cut into rounds, and place on tray.
• Brush with milk, sprinkle with cheese, and bake 12–15 minutes until golden.

Notes

• Do not overwork the dough.
• Use mature Cheddar for best flavour.
• Scones freeze well for up to 3 months.