Cheese scones

(362 ratings)

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Cheese Scones
Cheese Scones
  • Makes: 8-10

  • Prep time:

  • Cooking time:

    (may need 5 mins extra)
  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

These melt-in-the-mouth savoury cheese scones are best eaten slightly warm, split and spread with a generous knob of unsalted butter


  • 225g (8oz) self-raising flour
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1tsp baking powder
  • 50g (2oz) butter, cut into cubes
  • 50g (2oz) Cheddar, grated
  • 75ml (3fl oz) milk

To store your cheese scones, wrap in baking paper and foil and put in an airtight container for up to two days. Or freeze when cooled. Defrost thoroughly before serving.


  1. Sift together the flour, salt, cayenne pepper and baking powder. Using your fingers, rub the butter into the flour mixture (or do this in a food processor).
  2. Mix through the grated cheese. Add the milk a little at a time (you may not need all of it) and mix with a flat-bladed knife until the dough starts to come together.
  3. Once you have formed a smooth dough, press it into a ball with your fingers. Pat or roll it out until it's around 1.5-2cm (in) thick. Cut into rounds with a 7-8cm (2in) cutter.
  4. Arrange on a baking sheet and cook in the oven for 10-15 mins at 200 (400F, gas mark 6) until risen and golden.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 172(kcal)
  • Fat 8.0g
  • Saturates 5.0g
  • Sugars 0.9g
  • Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(362 ratings)

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