Mary Berry Cheese and Chive Scones Recipe

If you love warm, savoury baking fresh from the oven, this Mary Berry Cheese and Chive Scones Recipe is a must-try. These classic British scones are soft, buttery, and packed with mature cheddar cheese and fresh chives for a rich, comforting flavour. They have a beautifully light texture with crisp golden tops and a tender crumb inside, making them perfect for lunchboxes, afternoon tea, or soup nights. Best of all, they are simple to make and ready in under 40 minutes, even for beginner bakers.

What Are Mary Berry Cheese and Chive Scones?

Mary Berry cheese and chive scones are savoury British scones made with self-raising flour, butter, mature cheddar cheese, and fresh chives. Unlike sweet afternoon tea scones, these are rich, cheesy, and slightly salty with a fluffy interior and lightly crisp crust. The addition of chives gives them a fresh onion flavour that pairs perfectly with soups, salads, and butter.

They are incredibly versatile and can be served warm for breakfast, as part of brunch, or alongside hearty dinners. Their quick preparation and simple ingredients make them one of the easiest savoury bakes to master at home.

Mary Berry Cheese and Chive Scones Recipe Ingredients

For the Scones

• 450g self-raising flour
• 2 tsp baking powder
• 100g cold unsalted butter, diced
• 250g mature cheddar cheese, grated
• 3 tbsp fresh chives, finely chopped
• 1 tsp English mustard powder
• 1 tsp salt
• ¼ tsp black pepper
• 2 large eggs
• 200ml whole milk

For the Topping

• 2 tbsp grated cheddar cheese
• 1 tbsp milk, for brushing

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 10 scones

How to Make Mary Berry Cheese and Chive Scones

• 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 for even baking.
• Mix the dry ingredients: Add the self-raising flour, baking powder, mustard powder, salt, and black pepper to a large mixing bowl. Stir everything together until evenly combined.
• Rub in the butter: Add the cold diced butter to the flour mixture. Rub it in with your fingertips until the mixture resembles fine breadcrumbs with a few slightly larger buttery pieces remaining.
• Add the cheese and chives: Stir in the grated cheddar cheese and finely chopped fresh chives until evenly distributed throughout the mixture.
• Make the dough: Beat the eggs with the milk in a jug. Gradually pour the liquid into the flour mixture, stirring gently with a butter knife until a soft dough forms. Do not overmix.
• Shape the scones: Turn the dough onto a lightly floured surface and gently knead once or twice until smooth. Pat the dough out to about 2.5cm thick and cut out rounds using a 6cm cutter.
• Prepare for baking: Place the scones onto the lined baking tray, leaving space between each one. Brush the tops lightly with milk and sprinkle with extra grated cheese.
• Bake the scones: Bake for 15 to 18 minutes until well risen and golden brown on top. The cheese should look melted and lightly crisp around the edges.
• Cool and serve: Transfer the scones to a wire rack and allow them to cool slightly before serving warm with butter.

Helpful Tips for the Best Cheese Scones

Why are my cheese scones dense?

Dense scones are usually caused by overmixing the dough. Mix only until the ingredients come together and handle the dough gently.

Can I use different cheese?

Yes, strong cheddar works best, but Red Leicester, Gruyère, or Parmesan can also be used for extra flavour.

How do I get tall, fluffy scones?

Use cold butter, avoid twisting the cutter when shaping the scones, and make sure the oven is fully preheated before baking.

Can I add extra ingredients?

Absolutely. Crispy bacon, spring onions, or chopped herbs all work beautifully in this savoury scone recipe.

Serving Suggestions

• Serve warm with salted butter
• Pair with tomato soup or leek and potato soup
• Enjoy with scrambled eggs for breakfast
• Slice and fill with cream cheese and smoked salmon
• Add to an afternoon tea platter with savoury snacks

Storage Instructions

Room Temperature

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

Refrigerator

Keep in the fridge for up to 5 days in a sealed container. Reheat in the oven for a few minutes to refresh them.

Freezing

Freeze baked scones in freezer-safe bags for up to 3 months. Defrost at room temperature and warm in the oven before serving.

Nutrition Information

• Calories: 290 kcal
• Carbohydrates: 24g
• Protein: 10g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 480mg

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

FAQs

Mary Berry Cheese and Chive Scones Recipe

Recipe by Milli RoseCourse: SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy savoury cheese and chive scones packed with mature cheddar and fresh chives. Perfect served warm with butter or soup.

Ingredients

• 450g self-raising flour

• 2 tsp baking powder

• 100g cold unsalted butter, diced

• 250g mature cheddar cheese, grated

• 3 tbsp fresh chives, finely chopped

• 1 tsp English mustard powder

• 1 tsp salt

• ¼ tsp black pepper

• 2 large eggs

• 200ml whole milk

Directions

• Preheat oven to 220°C (200°C fan). Line a baking tray with parchment paper.
• Mix self-raising flour, baking powder, mustard powder, salt and black pepper in a large bowl.
• Rub the cold butter into the flour mixture until it resembles breadcrumbs.
• Stir in the grated cheddar cheese and chopped chives.
• Beat the eggs with milk and gradually mix into the dry ingredients to form a soft dough.
• Turn onto a floured surface, gently knead and pat out to 2.5cm thick.
• Cut out scones using a round cutter and place onto the baking tray.
• Brush tops with milk and sprinkle with extra cheese.
• Bake for 15 to 18 minutes until golden brown and well risen.
• Cool slightly on a wire rack before serving warm.

Notes

• Use cold butter for light and fluffy scones.
• Do not overwork the dough or the scones may become tough.
• Serve warm for the best flavour and texture.