Easy Recipe for Cheese Scones Mary Berry Style

Mary Berry’s cheese scones are perfect; they strike a perfect balance between simple comfort food, sharp cheddar flavor, golden top, and soft inside. If you want to learn how to simply make them, this recipe for Cheese Scones Mary Berry style is a fool-proof, step-by-step guide based on Mary Berry’s no-fuss, traditional British baking style.

The guide contains professional tips, things to avoid, ingredients to use, and ideas on how to enjoy your cheese scones. Let’s show off a bit of British baking style in your kitchen. For those who enjoy classic bakes with nostalgic flair, Mary Berry Malteser tray bake recipe is another great option to keep in your recipe folder.

Why Recipe for Cheese Scones Mary Berry Stands the Test of Time

Mary Berry’s cheese scones are an enduring British savory classic, and cheesy, cheesy, easy, and quick to make too. They are a million times more satisfying than the sweet scones served with jam and clotted cream; they are savory, cheesy, and so easy to pair with anything, anytime – brunch, picnics, teatime, or with a hot bowl of soup.

What makes Mary Berry’s cheese scones different is a no-fuss way of rolling them out.

The shortness of the recipe
The avoidance of over-complication
The emphasis on the right texture & full cheese flavor

Here, she tells you to use cold ingredients, mix with a light touch, and bake them at a high temperature for as long as you possibly can without burning your perfect rise.

You will need the following ingredients to prepare about 8–10 cheese scones:

Dry Ingredients

225g self-raising flour (1¾ cups)
1 tsp baking powder (for extra lift)
½ tsp salt
¼ tsp cayenne pepper or dry mustard powder (cayenne or mustard powder will improve the flavor, but they are optional)

Wet Ingredients

55g unsalted butter, cold, diced (approx. ¼ cup)
100g aged cheddar cheese, grated (1 packed cup)
1 large egg, beaten
4–5 tbsp milk, plus extra to brush

Equipment You'll Need

Mixing bowl
Sieve
Pastry cutter or clean fingers to cut in
Measuring jug
Rolling pin (or hands!)
A cutter (I used a 5cm one)
Baking tray and parchment paper (optional)

The sequential method: Mary Berry-inspired cheese scones

Preheat and Prepare

Preheat the oven to 220°C (200°C fan) / 425°F / Gas Mark 7.

Line a baking tray with parchment paper to absorb any spills and to assist in cooking evenly.

Dry ingredients combined

Sift flour, baking powder, salt, and cayenne into a bowl.

Sifting will aerate the flour, helping to keep the scones light rather than heavy.

The cayenne or mustard is there to round out the scones’ savory taste and offer some warmth, but it shouldn’t be spicy.

Rub in the Butter

Add the cold, diced Butter. Rub in the Butter with your fingers or a pastry cutter until the mixture resembles bread crumbs. Work with cold ingredients as much as possible. Your hands will warm the Butter too much, and this will impact the rise of the scone and the texture.

Add the Cheese

Add three-quarters of the grated cheddar to the mixture, reserving the remainder for the tops before baking.

Choose a strong, mature cheddar. Its melting properties and flavor will not disappear once baked. A well-made Mary Berry Swiss roll follows a similar principle: simple method, quality ingredients, and reliable results.

Add the Egg and Milk

In a jug or bowl, beat the egg and then stir in 4 tablespoons of milk. Try to reserve about a tablespoon of this mixture for later glazing.

Make the Dough

Put a well in the cheese and flour, and add the egg and milk mixture. Using a palette knife or wooden spoon, combine until you have a nice, soft dough.

If it is a bit dry, one or two drops of milk should help bring it all together.

Knead Very Lightly

Turn out the dough onto a lightly floured surface. Lightly knead the dough about 2-3 times to smooth it out.

Baking is chemistry, and leaveners will be affected if the dough is overworked. Too much work on the dough will develop gluten, which will make the scones too dense and chewy.

Roll & Cut

Roll or press the dough out to 2 cm thick.

Using a round cutter with some flour, stamp out your scones. Do not twist the cutter when you stamp – twisting seals the edges and stops it from rising.

You can re-roll your off-cuts only once and repeat the process.

Brush & Sprinkle

Place the scones onto your tray, leaving a bit of room between each one.

Brush the tops with the reserved egg-milk mixture and sprinkle your reserved cheese on top of the scone.

This is how you get the glorious golden cheesy crust.

Bake to Perfection

Bake in the middle of your oven for 12 – 15 minutes until well risen, golden, and slightly crisp on the top.

Leave to cool slightly on a rack.

Serve while warm for the best experience.

How to Serve Cheese Scones

Cheese scones are best served while fresh and warm. However, they are just as nice cold.

Examples of Serving Suggestions:

With Butter and a small smear of chutney
With soup (try tomato, leek & potato, or butternut squash)
Sliced and filled with ham & mustard or egg mayo

Part of a savory afternoon tea with mini quiches and cucumber sandwiches.

Storage & Freezing Instructions

Room Temperature: Store in an airtight tin for up to 2 days
Freezer: Freeze after baking, individually wrapped in foil, for up to 1 month
Reheating: Warm in a 160°C oven for 5–7 mins to rejuvenate the texture.

Troubleshoot: Common Pitfalls

Issue	Why It Matters
Over-kneading	Puts too much strength in the scone, resulting in it being dense and heavy.
Warm Butter	The texture will not be flaky
Low-fat cheese	Weaker flavor and won’t melt well.
Using a dull cutter or a twisted cutter	The chance of an even rise is diminished.
The oven is not hot enough	This causes the scone to spread and not rise

Tasty Twists on Mary Berry’s Cheese Scone Recipe

Now that you’ve learned the classic try these fun variations that are based on Mary Berry’s flexible approach:

Garlic and Herb Cheese Scones

Add 1 tsp of dried mixed herbs or one crushed garlic clove to the dry mix

Spicy Jalapeno Scones

Finely chop one small jalapeno and add it to the cheese

Bacon and Cheddar Scones

Add 3 tbsp of finely chopped (cooked) bacon for a sweet, savory spin on brunch.

Blue Cheese and Walnut

Replace half of the cheddar with crumbled blue cheese and add chopped walnuts.

Vegan Option

You can use plant-based Butter, vegan cheese, and a flax egg (1 tbsp flax + 3 tbsp water)

Bright, citrusy flavours can work wonderfully as a contrast to richer bakes—this lemon meringue pie captures that balance beautifully and is another staple in Mary’s repertoire.

Make it with Kids: Easy Group Bake

Cheese scones are fun and easy to bake with kids:

Allow the kids to rub in the Butter and sprinkle in cheese
Use cute, fun-shaped cutters like stars or hearts
Use paprika instead of cayenne for a milder flavor
Great way to introduce baking – quick, no yeast, and hands-on
Ideal for weekends and rainy days

Baking Science: Why Mary Berry's method works

Mary Berry values light handling, cold ingredients, and hot ovens.

Each ingredient has a purpose:

Self-raising flour & baking powder create maximum lift
Cold Butter gives a pastry a separation of layers
Mature, strong cheddar provides an intense, savory flavor
Egg and milk create richness and browning
Quick, hot baking gives structure before the dough can spread

There is no magic – just clean, clever baking.

Final Thoughts: A Comfort Bake You Will Return to

Baking cheese scones is so wonderful, nostalgic, and comforting. Mary Berry’s cheese scones are classic cheese scones. They are simple, they work, and they just work every time. You could throw these together in less than thirty minutes and then follow the house’s aroma from the kitchen to the living room, where a tray of golden scones is rising straight into your mouth in delicious cheesy goodness.

Whether you’re the seasoned kind of baker or a maybe-sometimes one, these scones are an enjoyable (and very forgiving!) activity for you. Save them and be proud to serve them for brunch, afternoon tea, or even a picnic. Nothing better than serving your guests delicious, warm, cheesy scones, and certainly do not be surprised if they vanish in minutes.

Try this recipe, and you will understand why it has been passed down through the generations. I am sure Mary would approve.

FAQs

Can I substitute plain flour for self-raising?

Yes, two teaspoons of baking powder per 225g of plain flour.

Can cheese scones be made without eggs?

Yes, just use milk (full cream or buttermilk) with one teaspoon of lemon juice or vinegar.

Why didn't the scones rise?

You probably over-mix or have your oven too low.

Can I freeze cheese scones?

Absolutely, they freeze great and reheat brilliantly.

What cheese is best for scones?

Strong, mature cheddar is the best for flavor and melting.