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- Dish type
- Savoury scones
- Cheese scones
These cheese scones are easy to make and ready in about ten minutes. Delicious served with some cold cheese and chutney.
189 people made this
IngredientsMakes: 10 cheese scones
- 225g (8 oz) plain flour
- 3 level teaspoons baking power
- 1/4 teaspoon salt
- 60g (2 oz) butter
- 110g (4 oz) grated cheese of your choice
- milk, as needed to mix
- 1 egg, lightly beaten
MethodPrep:25min ›Cook:10min ›Ready in:35min
- Preheat the oven to 220 C / Gas 7.
- In a bowl, sift together the flour, baking powder and salt then rub in the butter until the mixture resembles breadcrumbs. Add the cheese then gradually stir in just enough milk to bring the mixture together and form a soft dough.
- Turn the mixture out on to a floured board, knead lightly, then roll out to approximately 2.5cm (3/4 in) thick. Cut into rounds using a biscuit cutter then place on a lightly greased baking tray. Brush with egg or milk.
- Bake for 7 to 10 minutes until risen and golden brown. Remove from the oven and serve warm, or allow to cool on a cooling rack before serving.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
I used half blue cheese and half mature cheddar....they were so easy and SO delicious! Thumbs up from the whole family!-30 Jun 2015
Well first I made a mistake and put too much butter 6oz instead of 60gr into the flour and I hadn't sifted the dry ingredients so had to haul the butter out luckily kept intact by a dusting of flour then added a little more flour baking powder and salt completed the recipe and got them into the hot oven asap, they were a hit with my family! They were asking for the recipe. I don't know why my 5 stars has not good next to them I didn't do that. I served these beauties with dark berry jam.-15 Oct 2015
Why should bagels get to have all the fun? Here, tender scones are adorned with everything bagel seasoning&mdashtypically dried onion, dried garlic, poppy seeds, and sesame seeds&mdashwhile cream cheese is folded into the tender dough. A sprinkling of fresh chives draws on the classic bagel toppings, too. Serve these split and topped with more cream cheese and smoked salmon, alongside scrambled eggs, or slathered with salted butter. For even, straight-sided scones, use a bench knife or pastry cutter to divide the dough.
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Whisk milk, granulated sugar, and kosher salt in a medium bowl until sugar and salt dissolve. Whisk flour and baking powder in a large bowl. Cut 10 Tbsp. butter into 1/2" cubes, add to flour mixture, and blend with a pastry cutter or your fingertips until pea-size pieces form with some larger chunks remaining. Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
- With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. Heat 2 Tbsp. butter in a small, microwave-proof bowl in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle currants evenly on top and press to adhere. Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
- Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2" apart. Sprinkle tops generously with demerara sugar and lightly with flaky sea salt.
- Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. When butter bubbles, remove from heat and skim off foam from surface. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.
This Recipe is Featured In:
The Hairy Bikers’ Cheese & Marmite Scones
- preparation 25 minutes, plus chilling
- cook time 15 minutes
- Serves 8
"We do like a scone, and these cheese and Marmite ones are the business – proper craggy and tasty but also light as a feather" - The Hairy Bikers
- 150ml whole milk
- 1 tbsp Marmite
- 300g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp salt
- 85g butter, chilled and cubed
- 150g vegetarian hard cheese (such as Cheddar), coarsely grated
- 1 tsp mustard powder
- 1 tbsp caster sugar
First heat the milk in a pan until it is just starting to feel hot – blood temperature. Whisk in the Marmite until it has combined completely with the milk – the milk should turn a colour similar to milky coffee.
Remove the pan from the heat and leave to cool down. If you have time, chill it as well, but don’t worry if you can’t.
Mix the flour, baking powder and salt in a bowl. Add the butter and rub it in until the mixture is the texture of fine breadcrumbs. Add the grated cheese, mustard powder and sugar, then leave the mixture in the fridge to chill for half an hour.
Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking paper.
Reserve a tablespoon of the milk and Marmite mixture for a glaze and pour the rest into the bowl of dry ingredients. Mix everything together as quickly as you can, using either a table knife or your fingers.
Don’t overwork or the scones will be tough. Turn the dough out onto a floured work surface and pat it down until it is about 3cm thick – do this with your hands, no need for a rolling pin.
Dip a 6cm cutter in flour and cut out rounds, pushing the cutter straight down without twisting. Squash the remaining dough together – again trying to keep handling to a minimum – and cut out more scones. You should end up with about 8.
Put the scones on the baking tray and brush with the reserved milk and Marmite. Bake for 12–15 minutes until they are well risen and deep golden brown. Eat hot or cold, with lots of butter.
Mary Berry's Cheese Scones
Before I talk about them however I wanted to tell you about something else. Perhaps you may have noticed the new background beneath my photos here on the blog today.
It is courtesy of the Paper Bag Co. They were so impressed with my IG photos and the photos here on the blog they wanted to send me one of their Instagram Photo Bags. I don't know what was so impressive about my photos, but I am always open to discovering new ways of improving them.
This is what they call their Instagram Bag, the Foodie Bag. It has been created through a collaberation between phone photographer Matt Inwood and Stylist Sophie Purser.
It is designed especially for those who enjoyand have a passion for taking photographs of food specifically for posting them online, ideally on Instagram.
It is acually quite a large bag. The perfect size for holding your photograph taking equipment, making it easier to take along with you.
Included in the bag is a 15-inch photographic reflector and diffuser. This is the tool which all professional photographers have at the top of their kit bag.
It is designed to help you to brighten and enhance both highlights and shadows, and either subtly or dramatically alter the lighting and colour in all of the images you create.
Included are a set of four beautifully crafted papers from Black Velvet Styling, the photographic backdrop company set up by stylist Sophie a couple of years ago. These have been designed to provide affordable backdrops for amateurs and professionals to create mouthwatering images of their food and still life creations.
They are perfect for transforming a plate of food into a gorgeous image fit for sharing on Instagram and we’ve given you a variety of starter colours and textures to experiment with. I have used one of them here today as a backdrop for my scones.
Now back to Mary Berry's Cheese Scones. These are THE perfect cheese scone. I have made cheese scones before in the past and they were good, but these are excellent.
Then again, what would you expect from Mary Berry! She is an expert in all things baked and otherwise when it comes to cooking. I trust her judgement explicitly!
I will tell you upfront that I ended up using a bit too much milk in my scones. I misinterpreted how much 1/4 pint actually was in ounces. In otherwords, I got mixed up.
My dough was a bit wetter than it should have been. But I persevered and all credit to Mary, despite my dough being somewhat on the wet side, they still turned out beautifully.
I have made sure that won't happen to you. My measurements in the recipe are exactly what they should be. No worries on that score.
These scones have a mix of beautiful flavours. Dry mustard powder and cayenne powder are both included in the mix.
These are both ingredients that go very well with cheese. I always use them in the sauce for my favourite macaroni and cheese recipe.
It does use self raising flour. I understand that self raising flour is no something some of you can get ahold of easily, but don't worry. I have included instructions in the note on how you can make your own.
Included as well is plenty of grated strong/sharp cheddar cheese. Do use the best cheese that your money can buy.
The better the cheese, the tastier the scone. I used a vintage cheddar from Wyke Farms. One thing I will miss from over here is the cheese.
British cheeses are beautiful and there is such a lovely variety of them. I became a true cheese lover only since moving here to the UK.
Prior to this I only ate processed cheese for the most part. Nobody had ever truly been able to tempt me into trying anything stronger.
Then of course when I worked at the manor I used to cook for a lot of dinner parties. Silver service, multiple courses.
The dinner parties always ended with a cheese course. I need to be able to put together a delicious cheese tray for my employers and their guests. The only way I could do that is if I learn about, to taste and to enjoy the cheese.
Mary Berry's Cheese Scones
- 2 cups plus 1 tsp (225g) self raising flour (See note)
- 1/2 tsp salt
- 1/2 tsp dry mustard powder
- 1/4 tsp cayenne powder
- 1 tsp baking powder
- 2 TBS cold butter
- 1 1/4 cup (150g) grated mature cheddar cheese
- 1 large free range egg
- milk to the equivalent of 5 fluid ounces (1/4 pint)
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with baking paper.
- Sift the flour into a bowl along with the salt, mustard powder, cayenne pepper and baking powder. Drop in the butter and rub it into the flour mixture until the mixture resembles bread crumbs. Stir in 2/3 of the cheese.
- Break the egg into a measuring jug and add milk to give you the equivalent of 5 fluid ounces (1/4 pint). Stir this into the dry mixture and mix to a soft but not sticky dough. Turn out onto a floured board and knead lightly for a few turns. Pat out into a 6 inch round.
- Stamp out into rounds using a sharp round (2 1/2 inch) cutter and place onto the baking sheet. Brush the tops with a bit more milk and sprinkle with the remaining cheese.
- Bake for 15 minutes in the preheated oven for 15 minutes unil well risen and golden. Slip onto a wire rack to cool. Best eaten on the day.
Did you make this recipe?
You really cannot fault any of Mary Berry's recipes. If you follow them scrupulously, they always turn out and are fail proof! I have never had a failure with any of them!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!Marie Rayner
What a lovely surprise to get a useful photographic gift like that. A great and much needed confidence boost as well (you really need to believe in yourself) I know you will put it to good use.
I agree with you about Mary Berry's recipes - they are always reliable and always a success. She's been in the business a long time and there is a very good reason for that. I read the other day that Price Phillip likes her recipes and tv shows - you can't get better than a royal endorsement :)
I love scones and have introduced my husband to them as well. And cheese is one of my weaknesses. I love them all! We had a wide selection of top quality cheeses in Australia so I grew up appreciating them. It was a shock to the system to arrive here and see the rubbery, tasteless soap my husband called cheese. I've managed to wean him away from that and to a good Gouda for his morning toast. My special love is strong, crumbly, aged cheese, but as I'm likely to scoff the lot, I buy it only around Christmas. I'm not to be trusted around a cheese board.
These scones sound ideal to have with soup, especially with the cheese/cayenne combination. I did smile at "that they are also very good eaten cold the day after, whilst hunched over a computer keyboard" - you are more disciplined than me - there would not be any left to have the next day - ha, ha.
I had some, I think it was Norwegian cheese, once and I have to admit it was pretty terrible. An aquired taste I think. It was brown and admittedly I did not care for it in the least. The foods we love are very much associated to those which we grow up with and what is familiar to us. I guess that is where the phrase "one man's meat is another man's poison" comes from. haha, had to laugh at me being more disciplined than you! Somehow I doubt that! xoxo
Letting you know that I made these to have with a hearty Vegetable and Lentil Winter Stew last night. As you promised, they were perfect.
And as I promised, there were no leftovers - ha, ha!
Sending love your way as you are flying back to the land of the Maple Leaf. ♥♥
All Colour Cookery
This is one of Jean's go-to recipes.
It's from one of the few cookbooks she brought with her to Cyprus.
All Colour Cookery by Marguerite Patten.
It's a big old book, published by Hamlyn in 1975.
It doesn't have a jacket any more, but it has a lot of great recipes in it and they are all illustrated.
Each recipe is given in both imperial and metric measurements
This copy is spilling with recipes that Jean has collected from magazines.
There are two secret ingredients to fab scones. Kerrygold and a splash of love. Our rich, creamy butter will give your scones a marvelous golden hue and melt-in-the-mouth texture.
- Preheat the oven to 220°C.
- Sift the flour, salt and bicarbonate of soda into a mixing bowl. Stir in the sugar and with your fingertips, then rub in the butter until the mixture resembles fine breadcrumbs.
- Dig a little well in the centre and pour in the buttermilk and beaten egg. With a tablespoon, quickly but gently stir in the liquid until it’s soft but not sticky. Dust down your work surface with some flour and get ready for the fun bit. You might want to recruit the kids! Turn the dough out and pat into a circle about 2.5cm (1in) thick. With a cutter or sharp knife, carve up the dough into 5 cm (2in) shapes.
- Pop the scones onto a nonstick baking sheet and bake for 15 minutes until they rise to a delicious shade of golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve up with butter curls and jam. Don’t be afraid to experiment with fancy jams or stick to the traditional strawberry. Whatever tickles your tastebuds! If any survive the day, keep them fresh in an air-tight tin.
Enjoy the taste of summer throughout the year. When stirring the sugar into the dry ingredients, add 50g (2oz) (½ cup) of sultanas, raisins or dried pitted cherries.
The not so small variety
This scone recipe can also be made into one big round loaf. Cut a deep cross in the centre and cook on a baking sheet in a preheated oven for 20 minutes, then reduce the heat to 200°C (400°F), Gas Mark 6 and continue to cook for another 20 minutes. If the base sounds hollow when you tap it, it’s done.
Low-Carb Bacon and Cheese Scones
I love breakfast. The sweet side of it like waffles, pancakes, cinnamon rolls, donuts, and so on. But I always have a love affair with the savory side of breakfast – bacon, scrambled eggs, omelets, bread – you name it. Mm… Delicious!
That’s why I made these low-carb bacon and cheese scones! They are loaded with crispy bacon, mozzarella cheese, eggs, and chives. And because they are made with almond flour, these low-carb bacon and cheese scones are also gluten-free. Isn’t that great? I bet you will wake up very happy knowing that you’ll have them for breakfast!
It’s so easy, simple, and quick to make in no time, just like my Low-Carb Strawberry Coconut Scones and Cranberry Orange Scones. You just need to whisk all the dry ingredients together and whisk the wet ingredients separately. Then combine everything (dry and wet ingredients) together. Then add the cheese, bacon, and chives and with your hands. Work the dough into a ball and cut into 8 equal wedges with a knife. Bake for 20-25 minutes and DONE! It’s as easy as making an omelet. Believe me!
Isn’t that a great way to use bacon, cheese, and eggs in one single recipe? These low-carb bacon and cheese scones melt-in-your-mouth and are perfect warmed with a little bit of butter and a cup of coffee or tea (I don’t like coffee, so tea is the best option for me). The butter gives them great flavor and texture.
Why do I think these Low-carb Bacon and Cheese Scones are the best breakfast recipe for you to try this morning? Because they’re …
- gluten-free and low-carb.
- savory, flaky, and melt-in-your-mouth tender.
- perfect addition to any breakfast, brunch, or even dinner.
- loaded with bacon, cheese, and chives.
And I can’t forget to say that you don’t even need a mixer to make them. Great, right? Mm… So good! And the golden crust is the best! Enjoy!
This recipe was developed by Carolyn Ketchum from the blog All Day I Dream about food.
Ingredients In Ricotta Drop Scones
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Raisins –Any kind you like, white raisins tend to be a bit sweeter than dark so keep that in mind.
- Orange juice –I’ll forgive you if you use store bought but fresh pressed really sets this recipe off.
- Ricotta –Creamy and smooth, rich and tangy, ricotta is such a flavorful ingredient in baked goods.
- Sugar –Brown sugar to develop that rich molasses flavor, it’ll compliment the pecans perfectly.
- Pecans –Speaking of pecans, be sure to chop them up roughly before including.
- Vanilla –Our baked goods flavor enhancer.
- Buttermilk –We want a liquid addition that adds both tenderness to our recipe but also tang.
- Orange zest –It’s important to be sure that citrusy note carries all the way through our Ricotta Drop Scones.
- Oil –Be sure to use something flavorless like vegetable oil to keep our scones moist.
- Flour –All purpose is all we need today.
- Baking powder –Our leavening agent in these scones to ensure they’re tender with volume.
- Salt –Necessary in all baked goods.
- Egg –Just one egg beaten is all we need.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the flour, baking powder, sugar and salt in a food processor and pulse to combine. Add the butter and blitz until fully blended into the flour &ndash it should look like very fine crumbs.
Transfer the mixture to a large bowl and stir through the cheese and spring onions. In a separate bowl, whisk the egg and milk with a fork. Set aside 2 tbsp for the glaze and fold the rest into the flour mix to make a shaggy dough.
Tip the dough onto a lightly floured surface and knead very briefly to just bring it together. Roll into a disk about 3cm thick. Dust a 7cm round cutter with flour, then press into the dough to cut out scones, keeping the cuts as close together as possible. Re-flour the cutter each time, and don&rsquot twist it: this will help seal the edges and ensure the scones rise properly. Reroll the trimmings and repeat to make 8 scones.
Transfer the scones to a baking tray and brush with the reserved egg wash. Bake for about 25 mins until the scones are risen and golden brown. Transfer to a wire rack to cool completely. Best eaten fresh, but will keep in an airtight container for up to 2 days, or can be frozen. Serve with soft cheese and smoked salmon, if you like.
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.