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Two cheese scones on a flowered plate on a pink tablecloth. One cheese scone is split in two with one half buttered. The other scone is whole.
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4.5 from 2 votes

Cheese Scones

Cheese Scones made with half-and-half white and wholemeal flour and a touch of spice.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings: 8 scones
Author: [email protected] Cooks


  • 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




  • 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.


  • 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