Mary Berry Blue Cheese Scones Recipe

These Mary Berry Blue Cheese Scones are rich, buttery, and packed with bold savoury flavour. The crumb is soft and tender inside with lightly crisp golden tops, while the blue cheese melts beautifully through every bite. They are surprisingly easy to make and come together quickly, making them perfect for lunch, afternoon tea, or a warm snack straight from the oven. From mixing to baking, the whole recipe takes under 35 minutes.

Ingredients

For the Scones

• 350g self-raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 85g cold unsalted butter, cubed
• 150g blue cheese, crumbled
• 2 tablespoons chopped fresh chives
• 180ml whole milk
• 1 large egg

For Topping

• Extra blue cheese, crumbled
• A little milk for brushing
• Extra flour for dusting

How to Make Mary Berry Blue Cheese Scones Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment and place a shelf in the centre of the oven.
• Mix the dry ingredients: Add the self-raising flour, baking powder, and salt to a large bowl. Stir together until evenly combined.
• Rub in the butter: Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
• Add the cheese: Stir through the crumbled blue cheese and chopped chives so they are evenly distributed throughout the mixture.
• Make the dough: In a jug, whisk together the milk and egg. Gradually pour into the flour mixture and gently mix until a soft dough forms.
• Shape the scones: Turn the dough onto a lightly floured surface and gently pat it out to roughly 3cm thick. Avoid overworking the dough to keep the scones light.
• Cut the rounds: Use a fluted cutter to cut out the scones. Place them onto the prepared tray, leaving a little space between each one.
• Finish the tops: Brush the tops lightly with milk and sprinkle with extra blue cheese for extra flavour and colour.
• Bake the scones: Bake for 15 to 18 minutes until the scones are well risen and golden on top.
• Cool and serve: Transfer the scones to a wire rack and allow them to cool slightly before serving warm with butter or soup.

Tips for the Best Mary Berry Blue Cheese Scones

How do I keep savoury scones light and fluffy?

Handle the dough as little as possible and avoid kneading it heavily. Gentle mixing keeps the texture soft and airy.

Can I use a different blue cheese?

Yes, Stilton, Danish blue, or Roquefort all work beautifully. Choose one with a creamy texture for the best flavour.

Why did my scones not rise properly?

Make sure your baking powder is fresh and avoid twisting the cutter when cutting the dough, as this can seal the edges.

Should the butter be cold?

Yes, cold butter creates steam during baking which helps produce light, flaky scones.

Can I make the dough ahead of time?

You can prepare the dough a few hours ahead and keep it chilled in the fridge before baking.

Serving Suggestions

• Serve warm with salted butter
• Pair with tomato soup or leek soup
• Add to a savoury afternoon tea platter
• Serve alongside salads for lunch
• Top with cream cheese and sliced pear

Storage

Room Temperature

Store the cooled scones in an airtight container for up to 2 days. Warm briefly before serving for the best texture.

Refrigerator

Keep refrigerated for up to 5 days in a sealed container. Reheat in the oven for a few minutes before serving.

Freezing

Freeze baked scones in a freezer-safe container for up to 3 months. Thaw at room temperature and warm through before eating.

Nutrition

• Calories: 245 kcal
• Carbohydrates: 22g
• Protein: 8g
• Fat: 14g
• Saturated Fat: 8g
• Sodium: 420mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Blue Cheese Scones Recipe

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

10

scones

Prep time

15

minutes

Cooking time

18

minutes

Total time

33

minutes

Calories

245

kcal

33

minutes

Light, buttery savoury scones packed with creamy blue cheese and baked until golden. Perfect served warm with butter or soup.

Ingredients

• 350g self-raising flour

• 1 tsp baking powder

• 1/2 tsp salt

• 85g cold unsalted butter, cubed

• 150g blue cheese, crumbled

• 2 tbsp chopped chives

• 180ml whole milk

• 1 large egg

• Extra flour for dusting

• Extra blue cheese for topping

Directions

• Preheat oven to 220°C (200°C fan). Line a baking tray with baking parchment.
• Place the self-raising flour, baking powder and salt into a large mixing bowl.
• Rub the cold butter into the flour mixture with your fingertips until it resembles fine breadcrumbs.
• Stir through the crumbled blue cheese and chopped chives until evenly distributed.
• Whisk together the milk and egg, then gradually add to the bowl until a soft dough forms.
• Turn onto a lightly floured surface and gently pat out to about 3cm thick.
• Cut out rounds using a fluted cutter and place onto the prepared tray.
• Brush the tops lightly with milk and sprinkle with extra blue cheese if desired.
• Bake for 15–18 minutes until well risen and golden brown.
• Transfer to a wire rack and allow to cool slightly before serving warm.

Notes

• Use cold butter for the lightest texture.
• Handle the dough gently to keep the scones tender.
• Serve warm for the best flavour and texture.