Cheese Scones

Cheese scones are the perfect savory bake — light, fluffy, and packed with cheesy goodness. Whether I enjoy them warm from the oven or slightly toasted the next day, they make a delicious snack, side, or part of a savory afternoon tea.

Why You’ll Love This Recipe

I love how quick and easy these cheese scones are to make. With just a few pantry staples and some grated cheese, I can whip up a batch in under 30 minutes. They’re golden on the outside, soft on the inside, and they pair beautifully with soups, salads, or a spread of butter. Plus, I can adjust the flavor with different cheeses or herbs to suit whatever mood I’m in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Self-raising flour

• Salt

• Mustard powder (optional but adds a nice depth)

• Butter

• Grated cheddar cheese

• Milk

• Egg (for glazing)

Directions

1. I start by preheating my oven to 200°C (390°F) and line a baking tray with parchment paper.

2. In a mixing bowl, I sift the self-raising flour with salt and mustard powder.

3. I rub in the butter until the mixture resembles fine breadcrumbs.

4. I stir in most of the grated cheese, keeping a bit aside to sprinkle on top.

5. I gradually add milk to form a soft, but not sticky, dough. I usually use a butter knife to bring it together.

6. On a floured surface, I gently knead the dough just a couple of times and pat it out to about 2 cm (¾ inch) thick.

7. Using a round cutter, I cut out scones and place them on the tray.

8. I brush the tops with beaten egg and sprinkle with the remaining cheese.

9. I bake for about 15–20 minutes, or until the scones are golden and risen.

10. I let them cool slightly on a wire rack before serving.

Servings and timing

This recipe typically makes 8–10 scones, depending on the size of the cutter I use. Preparation takes around 10 minutes, and baking takes about 15–20 minutes. So I can have them ready in roughly 30 minutes from start to finish.

Variations

Sometimes I like to add a bit of chopped chives or spring onions to the dough for an herby twist. Using a sharp cheese like mature cheddar or mixing in some parmesan gives them an extra punch. If I’m feeling adventurous, a touch of paprika or cayenne adds a gentle heat.

Storage/Reheating

I store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them and just reheat in the oven at 180°C (350°F) for about 8–10 minutes. They taste just as fresh and fluffy.

FAQs

How do I stop cheese scones from spreading too much?

I make sure not to overwork the dough and keep it thick when cutting — that helps them rise up, not out.

Can I use plain flour instead of self-raising?

Yes, I can. I just add 2 teaspoons of baking powder for every cup of plain flour to get the same lift.

What cheese works best?

I prefer a strong, mature cheddar for flavor, but I’ve also tried Red Leicester and even Gruyère — both work great.

Why are my scones dry?

I avoid overbaking and make sure the dough is soft but not sticky. Adding too much flour while kneading can dry them out.

Can I make these scones without egg?

Yes, I can skip the egg glaze and brush the tops with a little milk instead — they’ll still bake up golden.

Conclusion

Cheese scones are a classic bake that never fails to impress. Whether I enjoy them fresh from the oven or toasted the next day, they’re simple, satisfying, and full of flavor. Once I’ve made them once, I always find myself coming back for more.

Cheese Scones

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Cheese scones are a quick, savory bake that are light, fluffy, and packed with cheesy flavor. Perfect as a snack, side, or part of a savory afternoon tea.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 30 minutes
• Yield: 8–10 scones
• Category: Snack
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

• 225g self-raising flour
• 1/2 tsp salt
• 1/2 tsp mustard powder (optional)
• 50g cold butter, cubed
• 100g grated cheddar cheese (reserve some for topping)
• 150ml milk
• 1 egg, beaten (for glazing)

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Instructions

1. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Sift the self-raising flour, salt, and mustard powder into a large mixing bowl.
3. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
4. Stir in most of the grated cheese, reserving a little for the topping.
5. Gradually add milk, mixing with a butter knife, until a soft but not sticky dough forms.
6. Turn the dough out onto a floured surface and gently knead just a couple of times.
7. Pat the dough to about 2 cm (¾ inch) thickness and cut out rounds using a cutter.
8. Place scones on the prepared baking tray. Brush tops with beaten egg and sprinkle with remaining cheese.
9. Bake for 15–20 minutes until golden and risen.
10. Cool slightly on a wire rack before serving.

Notes

• Add chopped chives or spring onions for an herby flavor.
• Try mature cheddar or parmesan for a stronger taste.
• A pinch of paprika or cayenne can add gentle heat.
• Use milk instead of egg for a glaze alternative.
• Store in an airtight container for up to 2 days or freeze and reheat.

Nutrition

• Serving Size: 1 scone
• Calories: 180
• Sugar: 1g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 30mg