Satisfy your savory cravings with Mary Berry Cheese Scones Recipe. Made with simple ingredients like flour, baking powder, and cheese, these flaky scones are the perfect addition to your breakfast or lunch. Serve with butter, jam, or a bowl of soup for a delicious meal.
Mary Berry Cheese Scones
Mary Berry Cheese Scones is a savory and delicious twist on the traditional British scone. Scones are a type of quick bread that is typically served with tea or as a snack, and cheese scones are made by adding grated cheese to the scone batter.
In Mary Berry Cheese Scones recipe, she starts by sifting together flour, baking powder, and salt in a large mixing bowl. She then adds grated cheese and butter, using her fingers to rub the ingredients together until the mixture resembles fine breadcrumbs. The mixture is then combined with buttermilk to form a soft dough, which is then rolled out and cut into rounds.
Mary Berry Cheese Sconess are then baked until golden brown, and are typically served warm with butter and preserves. They are perfect for a light breakfast, brunch, or as a snack, and their savory flavor makes them a great alternative to sweet scones.
Mary Berry Cheese Scones are a delicious and satisfying dish that combines the classic flavor of scones with the savory taste of cheese. With its easy-to-follow recipe and delicious flavor, it is a must-try dish for anyone who loves savory baked goods.
Why didn’t My Cheese scones rise?
- Old baking powder: Baking powder is the leavening agent that helps scones to rise. If your baking powder is old or has been stored for a long time, it may have lost its potency and won’t be as effective at leavening your scones.
- Incorrect measuring of ingredients: If you didn’t measure your ingredients accurately, the scones may not have the right balance of ingredients to rise properly. Make sure to use a kitchen scale or measuring cups and spoons to measure accurately.
- Over-mixing the dough: Over-mixing the dough can result in tough scones that don’t rise well. Mix the dough just until the ingredients are combined and stop as soon as the dough comes together.
- Over-working the dough: Over-working the dough, either by kneading it too much or rolling it out too thin, can result in dense, heavy scones that don’t rise.
- Using too much cheese: Adding too much cheese to the dough can weigh it down and prevent it from rising properly. Use the amount of cheese specified in the recipe.
- Baking at too low a temperature: Scones need to be baked at a high enough temperature to activate the leavening agents and cause them to rise. Make sure your oven is properly calibrated and that you are baking the scones at the right temperature.
What is the secret to making scones rise?
- Use fresh baking powder: Baking powder is the leavening agent that helps scones to rise. Make sure to use fresh baking powder that has not expired, as old or expired baking powder can result in scones that don’t rise.
- Use cold butter: Incorporating cold, diced butter into the dough helps to create pockets of air that will cause the scones to rise. Make sure the butter is cold and cut it into small pieces before adding it to the dough.
- Mix the dough gently: Over-mixing the dough can result in tough scones that don’t rise well. Mix the dough just until the ingredients are combined and stop as soon as the dough comes together.
- Don’t over-work the dough: Over-working the dough, either by kneading it too much or rolling it out too thin, can result in dense, heavy scones that don’t rise. Handle the dough gently and avoid over-working it.
- Use the right amount of ingredients: Make sure to measure the ingredients accurately, using a kitchen scale or measuring cups and spoons. Too much or too little of any ingredient can affect the scones’ ability to rise.
- Bake at the right temperature: Scones need to be baked at a high enough temperature to activate the leavening agents and cause them to rise. Make sure your oven is properly calibrated and that you are baking the scones at the right temperature.
Best Mary Berry Cheese Scones Recipe
Servings: 8 Preparation: 10 minutes Cooking time: 15 minutes Calories: 190 Fat: 5g
Ingredients
- 225g (8 oz) self-raising flour
- 1 tsp baking powder
- 50g (2 oz) unsalted butter, chilled and diced
- 50g (2 oz) mature Cheddar cheese, grated
- 75ml (3 fl oz) milk
- 1 large egg, beaten
- Pinch of salt
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7. Line a baking tray with parchment paper.
- In a large bowl, sift the flour and baking powder together. Add the diced butter to the bowl and use your fingertips to rub the butter into the flour mixture until the mixture resembles breadcrumbs.
- Stir in the grated cheese and a pinch of salt.
- Make a well in the center of the mixture and pour in the milk and beaten egg. Use a round-bladed knife to bring the mixture together to form a soft dough.
- Turn the dough out onto a lightly floured surface and gently knead it just enough to form a smooth dough.
- Roll the dough out to a thickness of about 2 cm (3/4 inch). Use a 6cm (2 1/2 inch) round cookie cutter to cut out the scones.
- Place the scones on the prepared baking tray and brush the tops with a little beaten egg.
- Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and risen.
- Remove the scones from the oven and transfer them to a wire rack to cool. Serve the scones warm with butter, jam, or clotted cream.
Nutrition:
190 calories
5g fat
28g carbohydrates
1g fibre
7g protein
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Ingredients
- 225g (8 oz) self-raising flour
- 1 tsp baking powder
- 50g (2 oz) unsalted butter, chilled and diced
- 50g (2 oz) mature Cheddar cheese, grated
- 75ml (3 fl oz) milk
- 1 large egg, beaten
- Pinch of salt
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7. Line a baking tray with parchment paper.
- In a large bowl, sift the flour and baking powder together. Add the diced butter to the bowl and use your fingertips to rub the butter into the flour mixture until the mixture resembles breadcrumbs.
- Stir in the grated cheese and a pinch of salt.
- Make a well in the center of the mixture and pour in the milk and beaten egg. Use a round-bladed knife to bring the mixture together to form a soft dough.
- Turn the dough out onto a lightly floured surface and gently knead it just enough to form a smooth dough.
- Roll the dough out to a thickness of about 2 cm (3/4 inch). Use a 6cm (2 1/2 inch) round cookie cutter to cut out the scones.
- Place the scones on the prepared baking tray and brush the tops with a little beaten egg.
- Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and risen.
- Remove the scones from the oven and transfer them to a wire rack to cool. Serve the scones warm with butter, jam, or clotted cream.
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