Name: Cheddar Cheese Scones Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: British
Ingredients: 1 3/4 cups plain flour (all-purpose flour); 3 tsp baking powder; 1/2 tsp cooking salt or kosher salt (halve if using table salt, increase by 50% if using flakes); 1 1/2 cups shredded cheddar or tasty cheese (tightly packed); 1/2 cup shredded cheese (for topping); 100g (7 tbsp) unsalted butter, cold and cut into 1 cm cubes; 3/4 cup cold milk (preferably full fat, plus a little extra for brushing); Butter for spreading on warm scones

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Introduction

Cheese scones are a delightful snack or breakfast treat, boasting a golden crust and a rich, cheesy interior. Easy to make and wonderfully satisfying, they pair perfectly with a cup of tea or a hearty soup. This recipe guides you through making tender, flavorful scones that are sure to become a favorite.

The image shows four golden-brown triangular scones with a slightly crispy top layer, sitting on white parchment paper inside a round white bowl. The scones have a rough, crumbly texture on their sides with small air pockets visible. The top layer is a darker golden color, showing a baked cheese crust that looks bubbly and crisp. The white parchment paper softly crinkles around the scones, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups plain flour (all-purpose flour)
1 1/2 cups shredded cheddar or tasty cheese (tightly packed)
3 tsp baking powder
1/2 tsp cooking salt or kosher salt (halve for table salt, increase by 50% for flakes)
100g (7 tbsp) unsalted butter, cold, cut into 1 cm cubes
3/4 cup cold milk (preferably full fat), plus extra for brushing
1/2 cup shredded cheese for topping
Butter for spreading

Instructions

Step 1: Preheat your oven to 200°C (390°F) or 180°C fan-forced.
Step 2: In a food processor fitted with an “S” blade, pulse the flour, baking powder, and salt once to combine.
Step 3: Add the cold butter cubes and pulse 4 to 5 times until the mixture resembles coarse crumbs with pea-sized butter pieces.
Step 4: Add the shredded cheese and pulse once to mix it evenly.
Step 5: While pulsing, slowly pour the cold milk through the feeding tube 8 to 10 times just until the dough comes together. The dough will be shaggy and slightly sticky.
Step 6: Turn the dough onto a lightly floured surface (use about 1 tsp flour) and gently bring it together into a ball, avoiding adding too much extra flour.
Step 7: Place the dough on a sheet of baking paper and pat into a 3 cm (1.2 inch) thick round disc.
Step 8: Brush the top and sides of the dough with a little milk. Sprinkle with the remaining shredded cheese and lightly press it into the surface.
Step 9: Cut the disc into 6 equal wedges and arrange them about 5 cm (2 inches) apart on a baking tray.
Step 10: Bake for 20 minutes or until golden on top. Let the scones rest on the tray for 5 minutes before serving.
Step 11: Serve warm with a smear of butter for the best taste.

Tips & Variations

Use a mix of cheeses like cheddar and parmesan for extra flavor depth.
For a lighter texture, sift the flour before mixing.
If you don’t have a food processor, you can rub the butter into the flour by hand until pea-sized pieces remain.
Add chopped herbs like chives or thyme for a fresh twist.
Make sure the butter and milk are cold to keep the scones flaky and tender.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze in a sealed bag for up to one month. Reheat frozen scones by warming them in a moderate oven (around 160°C/320°F) for 10 to 15 minutes until heated through and crisp on the outside.

How to Serve

The image shows a white plate with blue floral patterns holding a split biscuit. The top layer of the biscuit is golden brown and crispy, while the bottom layer is soft and fluffy, spread with creamy melted butter that shines slightly. Next to the biscuit is a silver knife with some butter on the blade. The plate is set on a beige textured cloth, with a small white bowl filled with butter curls nearby. Part of a coffee cup with frothy coffee and a biscuit in the background are visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use self-raising flour instead of plain flour and baking powder?

It’s best to use plain flour with baking powder to control the rising agents accurately. Using self-raising flour may alter the texture and rise of the scones.

Why are my scones not rising properly?

Make sure your baking powder is fresh and that you handle the dough gently without over-mixing. Cold ingredients help create a better rise and flaky texture.