Mary Berry Cheese And Chive Scones Recipes

CHEESE AND CHIVE SCONES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper.
• Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy.
• Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting.
• Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in.
• Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don't add too much, it should be a crumbly dough-like consistency.
• Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don't roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones.
• Using a medium-sized cutter (about 4-5cm/1½- 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise.
• Place the scones on the lined baking sheet and repeat until you have used all the dough.
• Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese.
• Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you've made a good scone if it tears easily!

MARY BERRY CHEESE SCONES

Steps:

• Measure the flour into a bowl. Add a pinch of salt. Weigh the butter, then cut it into small pieces before adding to the flour. Rub it together with your hands until it is well mixed and looks like fine breadcrumbs.
• Grate your cheese and add to the flour along with the mustard powder, and again using your hands, mix it all in.
• Crack the egg into a meausuring jug. Add milk to your jug up to 160ml. Make a well in the middle of your flour mixture, then slowly add the milk until you have a soft but firm dough. Don't add it all at once, as you might not need it all to get it to the right consistency. Bring the dough together so it is nice and soft but not too sticky.
• Lightly sprinkle flour on to your work surface. Roll out or pat down the dough until it is about 2cm thick. Using a cutter (or a glass if you don't have any) cut out your scones and pop them on the baking tray.
• Brush the tops with a little milk and sprinkle with some finely grated cheese, then bake them in the oven for 10-15 minutes.
• They're best served warm with butter or more cheese!

CHEESE AND CHIVE SCONES

Steps:

• Pre-heat the oven to 180°c and line a baking sheet with baking paper.
• In a large mixing bowl, sift the flour, baking powder and salt together.
• Add the butter and with your fingertips, rub the butter into the flour until you have a mixture resembling coarse breadcrumbs.
• Add the cheese and chives and mix through.
• With a knife, cut the milk into the flour and butter mixture.until you have a soft dough.
• Turn the dough onto a floured surface and working very gently, bring together into a disc around 3-4cm in height. With a very sharp cookie cutter, cut out scones then place onto the lined baking tray. Bring the remainder of the dough together and repeat the cutting process until all the dough has been used.
• Whisk the egg then brush the tops of your scones and place in the oven.
• Bake for 15-20 minutes until the scones are risen and golden brown.
• Remove from the oven and serve with butter.

CHEESE & BACON SCONES

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
• In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
• In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
• Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.