Cheese Scones

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:

Cherry Scones

An easy recipe for Cherry Scones that doesn't need an egg. Serve with butter (or cream and jam) for a teatime treat for the whole family.

Wholemeal Fruit Scones

(Half) Wholemeal Fruit Scones are fruity and not too heavy.

Fruit Tea Scone

Fruit Tea Scone is a family-sized scone - perfect served warm with butter and jam. Ready in about 35 minutes, it's easy to make - no rolling or cutting out to do.

Stockists

5-6cm round cutter

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Silicone baking mat

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Magic liner

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Baking Sheet

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Recipe

Print Recipe

4 from 4 votes

Cheese Scones

Cheese Scones made with half-and-half white and wholemeal flour and a touch of spice.

Prep Time25 minutes mins

Cook Time15 minutes mins

Total Time40 minutes mins

Servings: 8 scones

Author: Susie@Everyday Cooks

Ingredients

• 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
• ½ teaspoon salt (2.5ml)
• 1 teaspoon dry mustard powder (5ml)
• pinch cayenne pepper
• 50 g butter

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Equipment

5-6cm round cutter

Baking sheet

Magic Liner

or

Silicone baking mat

Instructions

Preparation:

• 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 fingertips

  To 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.

Notes

Storage:

• 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