Cheese Scones

Savoury cheese scones with a golden, craggy top and a light, cheesy crumb — glorious warm from the oven with butter, or split alongside a bowl of soup. A strong cheddar and a hot oven do most of the work.

Why this works

• A strong, mature cheddar delivers far more flavour than a mild cheese, so you get a proper savoury hit without overloading the dough.
• Cold butter and a light hand keep the crumb tender and well risen rather than dense.
• A little mustard powder and cayenne lift the cheese and stop the scones tasting flat.

Ingredient notes and swaps

• Mature or extra-mature cheddar — the sharper the better; a little Parmesan alongside deepens the savouriness.
• Self-raising flour — with an extra teaspoon of baking powder for a confident rise.
• Cold butter — rubbed in until the mixture looks like fine breadcrumbs.
• Mustard powder — a teaspoon sharpens the cheese; smoked paprika is a good alternative to cayenne.
• Milk or buttermilk — buttermilk gives the best rise and a subtle tang.

Cheese Scones

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Providing you use plenty of well-flavoured cheese, I think you'll be impressed with the result.

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Prep Time 14 minutes mins

Cook Time 39 minutes mins

Total Time 53 minutes mins

Servings: 8 people

Course: Appetizer, Side Dish, Snack

Cuisine: British

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

  

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• 450g strong white flour
• 5 tsp baking powder
• Pinch of salt
• 100g butter, diced and cold
• 300ml full fat milk
• 150g grated cheddar
• Few sprigs of thyme
• 1 egg
• 1 egg yolk for egg wash

Method

 

1. Preheat the Oven to 220 C
2. Mix the flour and baking powder together
3. Add the butter and using your fingertips rub in until it resembles breadcrumbs.
4. Add the milk, egg, cheese and thyme and mix until you have a smooth dough
5. Roll out on a lightly floured surface until 2 cm thick.
6. Cut out using a 7cm cutter, re-roll, you will get 12 scones.
7. Egg wash
8. Bake for 10 to 12 minutes, allow to cool slightly

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 13gFat: 20gSaturated Fat: 12gSodium: 160mgFiber: 2gSugar: 2g

Notes

For an extra cheesy kick, sprinkle a little extra grated cheese on top of the scones before baking.
Ensure your oven is fully preheated to get that initial burst of heat that helps the scones rise beautifully.
Serve warm with butter or a dollop of chutney for a delightful snack or part of a light meal.

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Tips for success

• Hold back a handful of cheese to scatter on top before baking for a crisp, golden crust.
• Do not overwork the dough — bring it together quickly for the lightest scones.
• Press the cutter straight down without twisting so the scones rise evenly.
• Serve warm; cheese scones are at their best within a few hours of baking.

Make ahead, storage and reheating

• Make ahead — best on the day, warm from the oven.
• Storage — keep in an airtight tin for up to two days; refresh in a warm oven.
• Freezing — freeze for up to two months and warm from frozen.

What to serve it with

• Split and buttered alongside a bowl of tomato or leek and potato soup.
• With a wedge of cheese and a spoon of chutney for a simple lunch.

FAQ

Which cheese is best? A strong, mature cheddar. A little Parmesan or Gruyère mixed in adds extra depth.

Why are my scones flat? Too little raising agent, dough overworked, or an oven that is not hot enough. Work gently and bake hot.

Can I add extras? Yes — chopped chives, crispy bacon or a pinch of chilli all work beautifully.

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