Mary Berry's delicious cheese scone recipe is made from scratch in just 20 minutes
There's nothing quite like sinking your teeth into a scrumptious savoury cheese scone - and they're so simple to whip up at home you'll be hard-pressed not to bake them daily. Mary Berry' s cheese scone recipe is a breeze, taking less than 10 minutes to prep before a quick 10-minute stint in the oven.
These scones are fuss-free, requiring minimal ingredients and no complex cooking methods, making them the perfect accompaniment to soups, salads or even as a sandwich base.
Cheese scones are a comforting yet straightforward homemade treat that are best enjoyed with a hearty dollop of butter. In her cookbook 'Fast Cakes', Mary shares this recipe and advises using a tea towel for storage to prevent them from drying out in the summer heat. She said: "Wrapping scones in a tea towel after baking helps keep them moist." In other cooking stories, a writer claimed 'I tried butter from Tesco, Aldi, Lidl and big brands - and the winner is not Lurpak'.
How to make Mary Berry's cheese scones
Ingredients
225g of self-raising flour
100g of finely grated cheese
50g of butter
One large egg
One tbsp of mustard powder
1/4 tsp of salt
Pinch of cayenne pepper
Milk
READ MORE: Don't buy ketchup and make it instead with 4 ingredients you already have
Method
Start by preheating the oven to 220C (Fan 200C or Gas Mark 7) and lightly greasing a baking sheet. Put the dry ingredients (flour, mustard, salt, cayenne pepper and baking powder) into a bowl, reports the Express.
Add the butter to the mixture and rub it in with your fingertips until it resembles fine breadcrumbs, then stir in the grated cheese. Crack an egg into a measuring jug and give it a light beating, then pour in 150ml of milk. Stir together until both the egg and milk are fully mixed in.
Pour the majority of the eggy milk mixture into the flour, reserving a tablespoon in the jug for glazing the scones later. Combine until it forms a soft dough, then turn it out onto a lightly floured surface. Give it a light knead before rolling out the dough with a rolling pin.
Use an eight-centimetre cutter to cut rounds from the dough, making about 10 scones. Transfer the scones to the baking sheet and brush the tops with the leftover eggy milk mixture.
Pop them in the oven for around 10 minutes or until they're a light golden colour. Once they're done, take them out of the oven and place them on a wire rack to cool down, and voila! Your scrumptious cheesy scones are ready to be served.
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