Name: Mary Berry Cheese and Chive Scones Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 225g self-raising flour; 1 tsp baking powder; ½ tsp fine salt; ½ tsp mustard powder; 50g unsalted butter, chilled and cubed; 75g mature cheddar, finely grated; 2 tbsp fresh chives, finely chopped; 150ml whole milk, plus a little extra if needed; 1 large egg, beaten; 25g mature cheddar, finely grated

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These cheese and chive scones are golden and well risen, with a crisp, craggy top and a soft, savoury crumb running through with sharp mature cheddar and flecks of fresh chive.

This mary berry cheese and chive scones recipe is dependable for beginners, since the dough comes together in minutes with very little handling. It suits a savoury afternoon tea, a packed lunch box, or a bowl of soup on a cold day. From start to finish, it is ready in around 30 minutes.

Ingredients

For the dough

225g self-raising flour
1 tsp baking powder
½ tsp fine salt
½ tsp mustard powder
50g unsalted butter, chilled and cubed
75g mature cheddar, finely grated
2 tbsp fresh chives, finely chopped
150ml whole milk, plus a little extra if needed

To finish

1 large egg, beaten
25g mature cheddar, finely grated

How to Make Mary Berry Cheese and Chive Scones

Heat the oven: Preheat to 220C (200C fan) and line a baking tray with baking parchment.
Mix the dry ingredients: Sieve the flour, baking powder, salt and mustard powder into a large bowl and stir to combine.
Rub in the butter: Add the chilled butter and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs; keeping the butter cold helps the scones rise with a light, flaky texture.
Add the cheese and chives: Stir in the grated cheddar and chopped chives until evenly distributed through the dry mixture.
Bring together with milk: Pour in the milk and mix briefly with a butter knife until a soft, slightly sticky dough forms; avoid overworking it, as too much handling makes the scones tough rather than tender.
Roll and cut: Turn the dough onto a lightly floured surface, pat it gently to about 2cm thick, and cut into rounds with a 6cm cutter, pressing straight down without twisting.
Brush and top: Place the rounds on the lined tray, brush the tops with beaten egg, and sprinkle over the remaining cheddar.
Bake: Bake for 12 to 15 minutes, until golden brown and well risen, with a firm top that sounds hollow when tapped.
Cool slightly: Transfer the scones to a wire rack and leave for a few minutes before serving, so the crumb sets fully.

Tips for the Best Mary Berry Cheese and Chive Scones

Why do my scones spread out instead of rising up?

This usually happens when the butter has softened too much before baking; keep it chilled right up until it is rubbed into the flour, and bake the scones as soon as they are cut.

Why are my scones tough and dense rather than light?

Overmixing the dough develops too much gluten, which makes the crumb heavy; mix only until the dough just holds together.

How do I get a neat, even rise with straight sides?

Cut the dough with a sharp cutter pressed straight down, without twisting, since twisting seals the edges and stops the scone rising evenly.

Why did the cheese topping burn before the scones cooked through?

The oven shelf may be too high; bake on the middle shelf, and if the tops are browning fast, loosely cover with foil for the last few minutes.

How do I stop the finished scones tasting bland?

Use a properly mature, well-flavoured cheddar rather than a mild one, and season the dough itself with a pinch of salt and the mustard powder, which sharpens the cheese flavour.

Serving Suggestions

Serve warm with a generous spread of salted butter
Pair with a bowl of tomato soup for a light lunch
Split and fill with ham and extra grated cheddar for a heartier snack
Offer alongside a tangy chutney or pickle as part of an afternoon tea spread
Serve with a crisp green salad for a simple brunch plate

Storage

Room temperature

Keep the scones in an airtight container at room temperature for up to 2 days.

Refrigerator

Store in an airtight container in the fridge for up to 4 days; the crumb firms up slightly when chilled, so warm the scones gently in the oven before serving for the best texture.

Freezing

Wrap the cooled scones individually in cling film, then place in a freezer bag, and freeze for up to 3 months. Defrost at room temperature for a few hours, then warm through in a moderate oven to refresh the crust.

Nutrition

Calories: 190 kcal
Carbohydrates: 21g
Protein: 6g
Fat: 9g
Saturated Fat: 5g
Sodium: 320mg

These figures are approximate and will change depending on the exact brands and quantities used, as well as portion size.

FAQs

Can I use a different cheese instead of cheddar?

Yes, a strong, well-flavoured hard cheese such as Gruyère or a mature Lancashire works well in place of cheddar, though the flavour will be slightly different.

Can I make the dough ahead of time?

The dough can be made and shaped, then chilled, covered, for a few hours before baking; bake straight from the fridge, adding a minute or two to the baking time.

Can I freeze cheese and chive scones?

Yes, they freeze well either baked or unbaked; baked scones should be cooled fully first, while unbaked rounds can be frozen on a tray and baked from frozen with a few extra minutes in the oven.

What size cutter works best for these scones?

A 6cm round cutter gives a good balance between a generous size and an even bake; smaller cutters work too but will need a shorter baking time.

Can I add extra ingredients like bacon or spring onion?

Yes, a couple of tablespoons of finely chopped cooked bacon or spring onion can be folded in with the cheese and chives for a different flavour, without changing the rest of the method.

Conclusion

This mary berry cheese and chive scones recipe makes a batch of 8 savoury scones, each one golden topped, light in the crumb, and full of sharp cheddar flavour with a fresh hit of chive. The method stays close to a classic British scone, with cold butter, gentle handling, and a short, hot bake giving the best rise.

Bake them for a weekend brunch, a savoury afternoon tea, or a quick addition to a bowl of soup, and they are best eaten the same day while the crust is still crisp. If you try this recipe, leave a comment with how yours turned out, and share it with anyone who enjoys a savoury bake. If you enjoyed this, you might also like mary berry apple and blackberry cake recipe.