Cheese scones always seem like cold-weather food to me. I think it’s because I associate them with lashings of butter and homemade vegetable soup – the perfect lunch for a cold day, especially if you’ve been out for a walk.
Make ahead for house guests
The scones are perfect to make ahead and keep in the freezer to produce when you have guests and you’re short of inspiration for a quick lunch. I always make some before Christmas to fill any hungry gaps that appear.
Key ingredients in Cheese Scones
Add some spice
I like some spice in savoury scones, so I add a pinch of cayenne pepper or chilli powder. Chilli spice is often a mix of cayenne and other spices, so I tend to keep cayenne in the cupboard. If you aren’t sure, leave it out!
I also add mustard powder. You could use ready-made if that’s what you have. Try mixing it with the milk to make sure it’s dispersed well.
Wholemeal or white flour?
I use half-and-half, but there was a time when I would make cheese scones with 100% wholemeal flour and they are very nice too. Add an extra teaspoon of baking powder to make sure they rise.
If you’re making scones with plain flour – white or wholemeal – add 1 teaspoon of baking powder per 100g flour.
Either way, you get a plate of delicious scones just waiting for some butter.
Do Cheese Scones freeze?
Scones freeze well for up to a month. Best frozen on the day they’re made.
What equipment do you need?
- You’ll need a 5-6cm round cutter (about 2 inches across). I use a plain cutter because the cherries can snag on a fluted cutter – but that’s a personal preference.
- A baking sheet is also needed – if you cut the scones a bit thinner you’ll probably need two baking sheets
- I use a silicone baking mat for cutting out and as a liner for the baking sheet. It’s non-stick and easily washable (easier than the baking sheet!). A piece of magic liner
If you like this…
…Why don’t you try some more scone recipes:
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- 120 g strong Cheddar cheese , divided
- 1 large egg
- 150 ml milk
- 125 g wholewheat flour
- 125 g self-raising flour
- 1 teaspoon 5ml baking powder
- 1/2 teaspoon salt (2.5ml)
- 1 teaspoon dry mustard powder (5ml)
- pinch cayenne pepper
- 50 g butter
- Set the oven to 230°C/ 210°C fan/ gas mark 8/ 450°F
- Grease the baking tray with a little butter or use a liner (which you don’t need to grease)
- Sift a little flour onto your worktop or rolling out mat
- Grate the cheese
- Put the egg in a measuring jug and make up the amount to 160ml with milk. Beat with a fork until mixed in
To make the cheese scones:
- Put all the dry ingredients into a large mixing bowl. Mix them together well(Both flours, baking powder, salt, mustard powder, cayenne)
- Add the butter and rub it in with your fingertipsTo rub in, have your palms up and move your thumbs over fingers from the little fingers inwards
- Add the grated cheese, leaving about 20g out for the topping, and stir in
- Add the milk/egg mix and combine to make a smooth dough. Using your hands is easiest
- Transfer the dough to the floured surface and either roll out or pat with your hand to make a level top, about 2cm thick
- Cut out the scones and move to the baking sheet. Pull the remaining dough together and repeat until all the dough is used
- Brush the tops of the scones with milk and sprinkle with the remaining grated cheese
- Cook for 15 minutes until golden.
- Cheese scones are best eaten on the day they are made, but will keep for a couple of days in an airtight container in the fridge. Refresh in the oven for 4-5 minutes or the toaster for a minute
- They freeze well for up to a month