Mary Berry cheese scones are delicious cold but even better warm, cut in half, with lashings of butter and maybe a little chilli jam.
Cooking time
Approx. 15 mins
Serves
Makes 8 regular scones
Dietary
Vegetarian.
Ingredients
- 225g / 8oz self-raising flour
- ½ tsp salt
- ½ tsp mustard powder
- ¼ tsp cayenne powder
- 1 tsp baking powder
- 25g / 1oz. butter
- 150g / 5oz. grated mature cheddar cheese
- 1 large egg
- a little milk
Method
- Preheat oven to 220C/Fan 200C/Gas 7.
- Lightly grease a baking tray
- In a bowl, mix the flour, salt, mustard powder, cayenne pepper and baking powder together
- Add the butter and rub in with your fingers till it resembles bread crumbs
- Stir in 100g/4oz (two-thirds) of the cheese
- In a measuring jug, crack the egg and add milk till you reach the ¼ pint mark and whisk till combined
- Stir the milk mixture into the dry ingredients and mix to a soft but not sticky dough
- Turn out onto a lightly floured surface and knead lightly
- Roll out into a 5cm / 6in circle
- Using a circle cookie cutter cut out rounds
- Brush the top with a little milk and sprinkle the leftover cheese over the top of the scones
- Bake for 15 minutes or until the tops of the scones are nice and golden brown
- Slide onto a wire rack and cool
- Eat as fresh as possible
Find more Mary Berry scones in the Mary Berry Scone Collection.