Cheese scones
View all Recipes0:35
Makes 4
Easy
Indulge in delicious cheese scones, perfect as a snack, part of an afternoon tea or brought to a picnic. Slice in half and serve with a generous spread of butter, extra cheese or a slather of pickle.
Our cheese scones recipe makes 6 and are freezable for later use. Our recipe is easy to adapt to your liking too - for some extra ‘tang,’ why not chop up some pickles and add to the batter before cooking?
What you'll need...
- 225g self-raising flour
- Pinch of cayenne pepper
- Pinch of salt
- 1 tsp baking powder
- 60g chilled butter, cut into cubes
- 120g mature cheddar, grated
- 90ml milk, plus extra for glazing
Method
Preheat the oven to 200C / 180C fan / gas 6 with a baking tray inside.
Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift for a final time to make sure it’s thoroughly combined and free from lumps.
Add the butter to the bowl and combine using your fingertips to make breadcrumbs. Add 100g of the mature cheese and mix until evenly distributed. Avoid overworking the breadcrumbs as the heat from your fingertips can cause the butter to melt.
Make a well in the centre of the mixture and slowly pour in the milk bit by bit. Avoid pouring the milk in all at once as you want to create a soft but firm dough. If it becomes slightly too runny, you can always try and add a bit more flour.
Lightly flour a work surface and roll out the dough to 2cm thick. Cut out the scones using a cutter (approximately 8cm) and place them on a sheet of baking parchment paper. Once all are cut out, glaze the tops with milk and sprinkle cheese on top. Remove the hot baking tray from the oven, place the parchment paper on top and return.
Bake for 15-20 mins or until golden brown. Remove and allow to cool and eat immediately or freeze until later.