These Mary Berry cheese scones with garlic are for “tearing and sharing”. They will serves 10–12 and can be can be prepared up to a day ahead. They can be frozen if desired.
You can find more Mary Berry scones in the 7 Classic Recipes Guide including Easy Fruit Scones.
Preparation time
less than 30 mins
Cooking time
Approx. 25 mins
Serves
Makes 10 – 12 scones
Dietary
Vegetarian.
Ingredients
- 450g (1lb) self-raising flour, plus extra for dusting
- 2 tsp baking powder
- 2 tsp mustard powder
- 1 tsp salt
- 100g (4oz) butter, cubed
- 50g (2oz) parmesan cheese, finely grated, plus extra for sprinkling
- 100g (4oz) mature Cheddar cheese, grated
- 1 garlic clove, crushed
- 6 tbsp finely snipped chives
- 2 eggs
- about 150ml (5fl oz) milk
Equipment
£9.49 (£3.16 / count) (available from £9.49 (£3.16 / count))
Method
- Preheat the oven to 220°C/200°C fan/Gas 7.
- Line a baking sheet with baking paper
- Measure the flour and baking powder into a large bowl with the mustard, salt and butter. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add both cheeses with the garlic and chives.
- Beat the eggs in a jug, adding enough milk to make up to 300ml (10fl oz) of liquid.
- Gradually add this to the mixture in the bowl and mix together to make a dough (see tip).
- Tip on to a lightly floured work surface and knead until smooth.
- Then divide into 22 equal-sized balls.
- Arrange the balls of dough on the prepared baking sheet to form a round with all the balls just touching.
- Brush with any leftover liquid in the jug and sprinkle with the extra Parmesan.
- Bake in the oven for 25 minutes until well risen and golden on top and underneath.
- Serve warm with butter.
Mary’s foolproof tip:
A scone dough should be fairly sticky rather than dry. If it is on the wet side, it gives a better rise and the resulting scones are very moist.
