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Scones - Cheese Recipe

Delicious savoury scones. These aren't the type suitable for jam and clotted cream, but excellent spread with good-quality unsalted butter, slithers of cheese and possibly a few salad leaves on the side.
Our recipe for 'Sweet & Sour Prunes' would finish the equation and complete anyone who thought they didn't like prunes.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians


For 10 scones:

2 oz/60gr of butter, cut into small pieces - plus a little for greasing the baking tray.
10 oz/300gr Plain Flour
2 teaspoons (15ml) Baking Powder
½ teaspoon (2ml) Bicarbonate of Soda
½ teaspoon (2ml) Salt
¼ teaspoon (1ml) Chili Powder or Cayenne Pepper
4 oz/120gr Mature, Strong Cheddar Cheese, grated
6fl oz/175ml Milk


1. Rub a smear of butter over the baking tray, covering all areas, then sprinkle with a little flour – covering the whole tray.
2. Discard any loose flour, enough will stick to the butter, but the scones won’t have over floury bottoms
3. Sift the flour, baking powder, soda, chili powder/cayenne and salt into a big bowl. The added air will make the scones lighter.
4. Using your fingertips, rub the butter into the flour, until the mixture resembles breadcrumbs.
5. Stir in the cheese with a fork
6. Follow this with the milk, then form the dough into a ball, and cut this into 10 pieces.
7. Push these down, with the palm of your hand to make a circle about ½ inch/1cm thick.
8. Heat the oven to 450F/23C/Gas 8.
9. Spread the dough circles on the baking sheet.
10. Bake for 12 minutes or until the scones have risen and are golden.

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cheese scones
cheese scones