Cheese and herb scones recipe

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These savoury scones smell absolutely delicious out of the oven and make perfect party food


  • 225g (8oz) self-raising flour
  • 1tsp baking powder
  • Pinch of salt and freshly ground black pepper for seasoning
  • 40g (1½ oz) diced butter
  • 2tbsp chopped parsley
  • 100g (4oz) Cheddar cheese
  • 150ml (¼ pt) milk
  • 1 egg


  • Preheat oven to 220°C (425°F, gas mark 7). Sift the self-raising flour into a bowl with the baking powder, a large pinch of salt and freshly ground black pepper.

  • Rub the diced butter into flour until the mixture resembles fine breadcrumbs. Stir in the chopped parsley and 50g (2oz) Cheddar cheese.

  • Add the milk and mix to make a fairly soft dough. Roll out on a floured surface to a 2cm (¾ in) thickness. Use a small round cutter and stamp out 12 small scones, re-rolling the dough once.

  • Place on a greased baking sheet. Brush the tops with beaten egg and sprinkle with grated cheese. Bake for 8-10 mins until golden brown and risen. Cool on a wire rack.

Top tip for making Cheese and herb scones

Serve warm from the oven with slices of cheese and tomato.

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