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Cheese scones recipe

Cheese scones recipe

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  • Recipes
  • Dish type
  • Bread
  • Scones
  • Savoury scones
  • Cheese scones

These scones are very moreish and the teaspoon of mustard gives them a little extra bite. Lovely served warm and with butter.

Nottinghamshire, England, UK

2117 people made this

IngredientsMakes: 12 small scones

  • 200g self-raising flour
  • 1/2 teaspoon salt
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon pepper
  • 50g butter
  • 150ml (1/4 pint) milk
  • 100g Cheddar cheese or half Cheddar and half Mexicana cheese

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Preheat oven to 230 C / Gas 8.
  2. Sift flour and salt into a bowl. Add the mustard and the pepper.
  3. Rub in the butter finely. Very cold butter works best. Grate the cheese and add to the mixture.
  4. Add the milk and mix together with either fingers or a wooden spoon.
  5. Turn onto a floured surface and knead quickly. If mixture is quite moist, just add a little more flour to the surface.
  6. Roll out with rolling pin and cut into the size you require. Transfer onto a buttered baking tray and brush the top of the scones with milk.
  7. Bake in the oven for 7-10 minutes until the scones have turned golden. Once baked put on a wire rack to cool.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (11)

Unfortunately these ARE very moorish and simple to make. Too simple infact... I will be 20 stone before Christmas with recipes like this Just be wary of the cheese sticking to surfaces. As the author says, use a buttered baking tray. I used non-stick foil and the cheese stuck!-10 Mar 2012

First time i've ever made scones but these were so easy and taste so nice I will definately be making again-30 Nov 2011

Easy and very yummy. Will definitely make again.-24 May 2013

Cheese scones

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Flour and raising agent

Though this column is firmly against discrimination of any kind, there’s no denying that the success of a scone can be largely determined with a ruler – they stand, or indeed fall, on their height, which means that most recipes I try use more than one raising agent, with only Delia Smith and the kitchens of Gwynedd’s Penrhyn castle relying solely on self-raising flour. As said castle is in the care of the National Trust (the recipe coming from Jane Pettigrew’s book Traditional Teatime Recipes from the Trust), and Smith is a woman I’d expect to know her way around a scone, I’m not unduly worried by this. However, Rox, daughter of Jo Holland, who has published her recipe on her own blog Notes from the Menu, uses extra baking powder, and baker Justin Gellatly makes his own from bicarbonate of soda and cream of tartar in his book Bread, Cake, Doughnut, Pudding.

Cheese scones by Delia Smith. Photograph: Felicity Cloake/The Guardian

But the ruler doesn’t lie, and the best-risen by far come from Penrhyn though scones do need a raising agent of some kind, it doesn’t seem to be a case of the more the better here. Baking powder is all that’s required – in the form of self-raising flour if you have some handy, or added to plain flour if not.


250g (2 cups) self raising flour*
60g (1/4 cup) butter
125g (1 cup) cheddar cheese
1/2 tsp mustard powder
1 egg
160ml (2/3 cup) milk (approx)

* If you don’t have self-raising flour, use 2 cups of all-purpose or plain flour plus 2 tsp of baking powder.

How to make mary berry’s easy cheese scones

Pre heat the oven to 220C / 200C Fan / 425F and line two baking trays with greaseproof or parchment paper.

Mix the flour and butter together

Get your child to 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. Get your kids to rub it the flour and butter together with your finger tips until it is well mixed and looks like fine breadcrumbs.

Grate the cheese and mustard powder and then add them to the flour. Either using your hands or a spoon, mix it all in.

If your kids are old enough they might be able to grate the cheese themselves, but younger kids will probably need some help with this.

Add the egg and milk

Crack the egg into a measuring jug. Add milk to make it up to 160ml, then give your kids a fork and whisk it all together.

Make a well in the middle of your flour mixture, then slowly add the milk, mixing all the time until you have a soft but firm dough. Don’t add the milk all at once, as you might not need it all to get it to the right consistency. Using your hands, bring it all together. You want it to be a soft but not too sticky dough.

Make the cheese scones

Lightly sprinkle flour on to your work surface. Get your kids to roll out or just pat down the dough with your hands until it is about 1.5-2cm thick. Using a cutter (or a glass if you don’t have any cutters) cut out your scones and pop them onto your prepared baking tray.

Bake the cheese scones

Get your kids to brush the tops of each scone with a little milk and and sprinkle on some finely grated cheese. This is a fun and easy job for tiny chefs if you have one!

Bake them in the oven for 10-15 minutes. They’re ready when they’ve risen and turned a nice golden brown colour.

Easy Classic British Cheese Scones

British baking has a rich and delicious history, and scones are the backbone of British baking. Whether sweet or savory, they are commonly served with a traditional afternoon tea. Sweet ones are usually accompanied by jam and clotted cream. This recipe goes savory with cheese, which are the kings of the savory British scone and surprisingly quick and easy to make.

One key to light and fluffy scones that rise well is to use a delicate hand when combining the ingredients so the finished product doesn't become overly dense. A good scone will have a bit of a craggy-looking top and a crumbly but not dry texture it definitely should resemble a cake, cookie, or a muffin.

Scones can be eaten hot but not straight from the oven. Let them cool slightly or serve cold. These cheese scones are also a lovely addition to a light lunch, perhaps with a green salad or a bowl of potato leek soup, and perfect to pop in the lunch box.

This recipe calls for self-rising flour, but if you can't find it or don't have it, you can easily make your own self-rising flour at home.

Recipe Summary

  • 2 cups self-rising flour
  • 2 tablespoons butter
  • 1 pinch salt
  • ½ cup shredded Cheddar cheese
  • 1 clove garlic, minced
  • 1 cup milk

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.

Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.

Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.

Reviews ( 3 )

These are incredibly easy and tasty. They are actually the first scones I ever made and now I'm addicted. I first made them for a work event and they won rave reviews from even some of the harshest food critics in my office. I did make one slight modification instead of using grated cheese, I use high-quality (somewhat thick) slices of extra sharp cheese from the deli counter and "chopped" them up into tiny squares. I primarily did this out of the necessity the first time I made them because it was the only cheese I had on hand but when they turned out so well, I permanently adopted the approach. I like getting slightly larger chunks of cheese in every bite as opposed to the shreds that kind of get lost in the mix.

Cheese Scones Recipe

Need a recipe for a savoury snack? Try this cheese scones recipe for a delicious baked treat today. Stork – love to bake.


  • Add to Shopping List + 450g self raising flour
  • Add to Shopping List + 110g Stork Bake
  • Add to Shopping List + 140g cheddar cheese, grated
  • Add to Shopping List + 300ml milk

Step by Step method

Mix together the flour and rub in Stork Bake.

Stir in the cheese and then the milk to get a soft dough.

Turn on to a floured work surface and knead very lightly.

Pat out to a circle 2cm thick. Use a 5cm cutter to stamp out rounds and place on the baking sheet.

Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with a little milk. Bake for 12 - 15 minutes until well risen and golden.

Cheese & Brussels Sprout Scones Recipe

These fluffy, cheesy scones are a delightful way to use up leftover sprouts, spring greens, spinach or a combination of anything green and leafy. Knobbly, straggly ends and rinds of cheese can be incorporated into these, too, for a baked brunch or lunchtime treat that is so much more than the sum of its parts. This recipe can be made vegan by using a plant milk of your choosing, and swapping the eggs for 4 tablespoons of aquafaba (the water that sits in a tin of chickpeas) and, of course, using vegan cheese. Serve warm and buttered with a topping of your choice.

Recipe from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99).


  • 80 g Brussels sprouts (or a generous handful of other leafy greens), finely sliced
  • 200 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 pinch salt
  • 50 ml milk (any kind)
  • 2 medium or large eggs
  • 40 g cheese, of any variety
  • 1 splash of oil, for frying
  • 2.8 oz Brussels sprouts (or a generous handful of other leafy greens), finely sliced
  • 7.1 oz self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 pinch salt
  • 1.8 fl oz milk (any kind)
  • 2 medium or large eggs
  • 1.4 oz cheese, of any variety
  • 1 splash of oil, for frying
  • 2.8 oz Brussels sprouts (or a generous handful of other leafy greens), finely sliced
  • 7.1 oz self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 pinch salt
  • 0.2 cup milk (any kind)
  • 2 medium or large eggs
  • 1.4 oz cheese, of any variety
  • 1 splash of oil, for frying


  • Cuisine: British
  • Recipe Type: Scones
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 20 mins
  • Serves: 6


  1. Toss the sprouts or greens into a mixing bowl. Add the flour, the bicarbonate of soda and salt and make a well in the centre of the dry ingredients. Pour the milk into the well and crack the eggs on top. Crumble in your cheese.
  2. Mix well with a wooden spoon until it comes together into a pliable, but not too sticky, dough. If it sticks unpleasantly to your hands, add a tablespoon of flour. If it cracks, add a splash of water. Dough is rarely unresolvable, especially at this stage, once you have a few tricks up your sleeve. If you&rsquore unfamiliar with dough, don&rsquot panic just tinker a bit until you have something you can roll around in your hand without leaving too much of it stuck to your fingers.
  3. Flour your work surface and tip the dough onto it. Knead briefly &ndash working the dough with your knuckles and palms to stretch it a little &ndash but not for long as it isn&rsquot a yeast-based dough, so barely needs any handling, just enough to give it an even consistency.
  4. Roll it out with a rolling pin or flatten it with your hands to around 2cm (1 inch) thick. Using a cookie cutter, or the top of a glass and a knife, cut scones from the dough to your preferred size.
  5. Heat a little oil in a frying pan over medium heat and drop in each round of dough &ndash you may need to cook them in batches. Fry for a few minutes on each side, or until risen and golden.
  6. Keep the scones warm while you cook the others until you run out of dough. Serve warm.

This recipe is adapted from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99). Photography by Mike English.

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