Cheese Scones

Ingredients

• 500 gplain flour
• 1 tspsea salt
• 2 tbspbaking powder
• 1 1/2 tspmustard powder
• 1/2 tspcayenne pepper
• 50 gunsalted butter
• 300 mlsemi-skimmed milk
• 150 gcheddar cheese, grated
• 20 gParmesan, finely grated
• 1 tbspsemi-skimmed milk
• 20 gcheddar cheese, grated

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C fan-assisted or 220°C without a fan. Line two baking trays with silicone liners or spray them with oil.

2. 2

   Mix dry ingredients

   In a large bowl, combine the flour, salt, baking powder, mustard powder and cayenne pepper.

3. 3

   Rub in butter

   Cut the butter into cubes and add it to the flour mixture. Rub it in with your fingertips until the mixture resembles very fine breadcrumbs.

4. 4

   Add the cheese

   Stir in the grated cheddar and Parmesan briefly.

5. 5

   Bring dough together

   Pour in the milk and start combining it with a knife. Use your hands to bring the dough together at the end.

6. 6

   Shape the dough

   Turn the dough out onto a lightly floured surface and shape it into a circle about 2½–3 cm deep, handling it as little as possible.

7. 7

   Cut the scones

   Flour a 6½ cm round cutter, then cut out the scones and place them on the prepared trays, leaving room for them to spread.

8. 8

   Reuse the scraps

   Gather the leftover dough and shape it into a smaller circle. Continue cutting out scones until you have used all the dough.

9. 9

   Brush and top

   Brush each scone with the tablespoon of milk and scatter over the remaining cheddar.

10. 10

    Bake until golden

    Bake for 10 minutes, until the scones have risen and turned golden brown.

What are cheese scones?

Scones are a familiar part of British baking, often served with tea or as a savoury snack. This version adds cheddar and Parmesan to a quick dough leavened with baking powder.

The combination of sharp cheese, mustard and a little cayenne gives the scones savoury depth, while a brief, gentle mix helps keep them tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 9g protein, 34g carbs, 10g fat.

The flour provides most of the carbohydrates, while the butter and cheeses contribute much of the fat; cheddar and Parmesan also supply protein. Serve a scone with soup or a salad and plenty of vegetables to balance the plate.

The flavour foundations

Cheddar: grated cheese is mixed into the dough and added on top, so its flavour runs through the scones and the tops get a cheesy finish.

Seasoning: mustard powder brings a savoury note, while cayenne adds a modest warmth. Parmesan contributes an extra salty, savoury edge.

Rub in the butter gently

Butter: work the cubes into the flour with your fingertips until no large pieces remain and the mixture is very fine, like breadcrumbs.

Light touch: avoid kneading once the milk is added. Bringing the dough together with as little handling as possible helps the baked scones stay soft.

Shape and cut evenly

Thickness: shape the dough to about 2½–3 cm deep so the scones have room to rise in the oven.

Cutter: flour the 6½ cm cutter to help it pass cleanly through the dough. Gather the scraps gently and reshape them to cut the remaining scones.

Look for rise and colour

Timing: bake for 10 minutes at 200°C fan-assisted or 220°C without a fan, as specified in the method. Leave space between the scones because they can spread as they bake.

Doneness: they should be risen and golden brown. Keep an eye on the tops towards the end of baking, as ovens can vary.

Serve them warm

These scones are especially inviting shortly after baking, when the cheese is aromatic and the crumb is soft. Serve them on their own or alongside soup or a simple salad for a more complete meal.

If serving as part of a spread, pair them with crisp vegetables or fruit to add freshness alongside their rich, savoury flavour.

Recipe notes & tips

• Measure the flour accurately so the dough does not become dry or heavy.
• Grate the cheese before you begin to make mixing quick and easy.
• Use cool butter and rub it in with your fingertips rather than warming it in your palms.
• Keep the dough handling brief after adding the milk.
• Leave a gap between the cut scones on the trays to allow for spreading.
• Check for a golden top and a risen shape at the 10-minute mark.

Variations

• Extra mustard: increase the mustard powder slightly for a more pronounced savoury note.
• Milder heat: reduce the cayenne pepper for a gentler flavour.
• Cheese swap: use another firm, flavourful cheese in place of some of the cheddar.
• Herb addition: mix chopped chives into the dough for a fresh savoury accent.
• Seed topping: scatter a few seeds over the brushed tops along with the cheese.

Common mistakes to avoid

• Overworking the dough: this can make the scones firm; handle it only enough to bring it together.
• Skipping the cutter flour: the dough may stick; dust the 6½ cm cutter before cutting.
• Crowding the trays: scones need room to spread; divide them between two trays.
• Using a blunt cutter: it can press the edges together; use a clean, sharp-edged round cutter.
• Baking by colour alone: the tops can brown quickly; check the rise and follow the 10-minute bake time.

How to store

Keep cooled scones in an airtight container at room temperature and eat within 2 days for the best texture. Reheat briefly in a low oven until warmed through; they can also be frozen once cool and thawed before reheating.

Frequently asked questions