Feta cheese scones

(15 ratings)
Feta cheese scones
Feta cheese scones
  • Makes: 10

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The kids are just going to love making these simple Feta cheese scones. They can have all sorts of fun kneading the dough, measuring out the ingredients and sieving the flour. The cheese in this recipe isn't too strong in flavour either so the kids are going to love munching on their creations. Serve with a spread of butter or fill with ham for a lunch time snack. Our mummy blogger, Anneliese made these Feta cheese scones as part of her goodtoknow blog Mummy's Little Helpers.


  • 275g self-raising flour
  • 1tsp cream of tartar
  • ½tsp bicarbonate of soda
  • ½tsp salt
  • 80g Feta cheese
  • 150ml milk, plus a little extra for glazing
  • 4 spring onions (optional)
  • 10g of finely grated cheese, to sprinkle over the top of the scones, if desired

You could experiment with different cheeses like Cheddar


  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Dig out your largest non stick baking tray. There is no need to grease or line the tray, yay!
  2. First of all weigh out your flour and then measure in the cream of tartar, bicarbonate of soda and salt. If your child is very young, like my boy, how about spooning the flour, a little at a time into a sieve. That way your child can enjoy sifting it into the bowl and get to do it all by themselves. It will take a while but it is less messy than trying to do it all in one go!
  3. Now it's time to make use of the Feta cheese. Weigh it into the mixing bowl and your little one can easily crumble the cheese into the flour. It is so easy to rub in and will take next to no time.
  4. If you are using the spring onions, now is the time to add them. If your child is keen to be helpful then they can snip the spring onions with a pair of kitchen scissors, otherwise you can quickly chop with a knife and add to the bowl.
  5. I realise that nowadays our clever digital scales allow us to measure fluids straight into the mixing bowl. However, it is all too tempting for children to pour generous amounts, so I think it safer to measure the milk into a measuring jug first and then your child can “whoosh” the entire amount into the mixing bowl.
  6. Once the milk has been added, give the mixture a stir with a spoon. When the ingredients start to come together your little helper can get stuck in with their hands and bring the dough together to form a smooth ball.
  7. I am delighted to say that this isn't a sticky dough and you will require barely any flour on your worktop or rolling pin. It is easy peasy to work with. Just roll the soft dough out until about ¾ inch thick and then ask your child to use a 2½ inch round cutter to make approximately 10 scones. If possible, try not to twist the cutter, as this will mean the scones rise unevenly. However, it isn't the end of the world if they can't resist a twist!
  8. Place the scones onto your baking tray and use a tiny bit more milk to brush over the top of each scone. Your child will probably find it easier and have more control if they just use their fingers to do this job. If you fancy adding a sprinkle of grated cheese over the top, go for it; if not, place them straight into the hot oven.
  9. Leave to cook for 15 – 20 minutes, until well risen and golden brown on top. Carefully remove from the oven and place the scones onto a wire rack to cool.
  10. Best eaten whilst still temptingly warm with a good helping of butter. Yum!

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  • 4
(15 ratings)

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Neil Barnett

It's not the scales that measure fluids, it's the fact that 1 litre volume of water has a mass of 1kg. Most other kitchen fluids can be assumed to be as dense as water. In practice 1 kilo of wine would be more like 1020ml and 1 kg of a light oil could be as much as 1050ml, as both are less dense than water. Most recipes would be little different. I always weigh my water for baking, the recipe where it seems to make most difference, probably because I have arthritis and kneading hurts, so I have to trust the machines and don't get a feel for the consistency.

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