There is nothing better than biting into a delicious savoury cheese scone, and they are so easy to make at home that you’ll struggle not to bake them every day.
Mary Berry’s cheese scone recipe takes less than 10 minutes to prepare before they bake in the oven for another 10 minutes so they are incredibly quick and easy to make.
These scones do not require a lot of ingredients or a complicated cooking technique to make which makes them perfect to serve with soups, salads or even as the base of a sandwich.
Cheese scones are an impressive, comforting yet simple treat to make yourself and are best served with a generous amount of butter.
In her cookbook ‘Fast Cakes’ Mary shared this recipe and explained you will need a tea towel to store them to make sure they do not dry out in the summer heat. She said: “Wrapping scones in a tea towel after baking helps keep them moist.
Method
To begin, preheat the oven to 220C (Fan 200C or Gas Mark 7) and lightly grease a baking sheet.
Place the dry ingredients (flour, mustard, salt, cayenne pepper and baking powder) into a bowl.
Add butter to the mixture and rub it with your fingertips until it resembles fine breadcrumbs, then stir in the grated cheese.
Crack an egg into a measuring jug and lightly beat it, then pour in 150ml of milk. Stir together until both the egg and milk are fully incorporated.
Pour most of the eggy milk mixture into the flour, but keep one tablespoon in the jug to glaze the scones before baking.
Mix until it forms into a soft dough and then turn it out into a lightly floured surface. Knead lightly and then roll out the dough with a rolling pin.
Cut rounds into the dough with an eight-centimetre cutter to make 10 scones.
Place the scones onto the baking sheet and brush the tops with the remaining eggy milk mixture.
Bake in the oven for 10 minutes or until a pale golden colour.
Remove from the oven and place on a wire rack to cool, and your tasty cheesy scones will be ready to serve.
