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Freshly baked cheese scones on a wooden board with a plate of two scones.

Cheese Scones

Jennifer Ryan
Fluffy, golden cheese scones packed with cheddar and baked to perfection. An easy, savory bake everyone will love.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Brunch, Snack
Cuisine British
Servings 10
Calories 352 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Preheat your oven to 200°C (180°C fan / gas 6) and place a large baking tray inside to heat up. Line another tray or board with baking parchment and set aside.
    Preheat oven 200 degrees Celsius or 400 degrees
  • In a large mixing bowl, sift together the self-raising flour, salt, cayenne pepper, and baking powder to evenly distribute the dry ingredients.
    450 Grams Self-raising flour, 1/8 Teaspoon Cayenne pepper, 1/8 Teaspoon Salt, 2 Teaspoons Baking powder
    A mixing bowl with flour and spices, ready for making cheese scones.
  • Add the chilled, cubed butter to the bowl and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work quickly and lightly to keep the butter cold.
    110 Grams Chilled butter
    A bowl filled with flour mixture for making cheese scones.
  • Stir 200 grams of the grated cheddar into the breadcrumb mixture, gently mixing until evenly combined without overworking into a dough.
    240 Grams Mature cheddar
    A mixing bowl filled with flour and shredded cheese, ready for making cheese scones.
  • Make a well in the center of the bowl and gradually pour in the milk, mixing with a knife or your hands until a soft but firm dough forms. Add the milk a little at a time, you may not need it all.
    200 Milliliters Milk
    A mixing bowl with flour and shredded cheese, ready for making cheese scones.
  • Turn the dough out onto a lightly floured surface and gently bring it together. Roll it out to about 2 cm thick, then cut out rounds using an 8 cm cutter, pressing straight down without twisting.
    Cheese scone dough being cut into rounds with a cookie cutter.
  • Arrange the scones on baking parchment, brush the tops lightly with milk, and sprinkle with the remaining grated cheese. Carefully transfer the parchment onto the preheated baking tray.
    Freshly baked cheese scones topped with shredded cheese on parchment paper.
  • Bake for 15-20 minutes, or until the scones are well risen, golden on top, and cooked through. Remove from the oven and allow to cool slightly before serving.
    Freshly baked cheese scones cooling on a wire rack, with sliced scones and grated cheese on the side.

Notes

Tips & Tricks:
  • Keep everything cold: Cold butter helps create flaky, tender scones, so avoid overhandling the dough.
  • Don't overmix: A light touch keeps the scones soft. Stop mixing as soon as the dough comes together.
  • Straight cuts matter: Press the cutter straight down to help the scones rise evenly.
  • Extra cheesy top: For a deeper golden crust, add a little extra grated cheese just before baking.
  • Best served fresh: Cheese scones are at their best warm from the oven, but can be reheated gently if needed.

Nutrition

Calories: 352kcalCarbohydrates: 34gProtein: 12gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 50mgSodium: 350mgPotassium: 98mgFiber: 1gSugar: 1gVitamin A: 560IUVitamin C: 0.02mgCalcium: 252mgIron: 1mg
Keyword cheese, cheese recipes, cheese scones, English tea, scones, tea party, Tea Party Recipes
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