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35 mins

Mary Berry's Foolproof Cooking
serves 10–12
prepare ahead
Can be made up to a day ahead.
freeze well cooked.

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2022 Mary Berry / Ebury Press · Reproduced with permission. · Mary Berry: Foolproof Cooking by Mary Berry, with photography by Georgia Glynn Smith (BBC Books, £25)
  • Step 1

    Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with baking paper.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

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