Easy Classic British Cheese Scone Recipe

Cheese scones
British Cheese Scones. Elly Schuurman / Getty Images
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: Serves 6 depending on cutter
Ratings (20)

Scones are the backbone of British baking whether sweet or savoury, especially when served with a traditional Afternoon Tea.   

Cheese scones are the kings of the savoury scone and are made so quickly and easily. They make a lovely substitute for a light lunch and so are perfect to pop in the lunch box.

Scones can be eaten hot but not straight from the oven, they will need to cool slightly or alternatively they are good served cold. They are also best eaten fresh but will keep for a day or two in an airtight box, though they will need a quick, warm through before serving. They also freeze very well.

This recipe is for a cheese scone but these can quickly be changed to fruit, and or any other flavour you may want to add, (cherry, cranberry, lemon, orange and so on) check out the notes below or you can check out the  Easy, Classic Scone Recipe

Want to make the best scones? Then follow these 5 Top Tips for Making the Perfect Scones, Every Time

What You'll Need

  • 225g (2 cups) self-raising flour
  • 55g (2 oz ) cold butter, cut into small cubes
  • 1 level teaspoon baking powder
  • 1/2 cup (55g) grated cheese plus 55g (1/2 cup ) extra for sprinkling
  • 1/2 teaspoon dry mustard
  • ½ tsp salt
  • 150 ml (¼ pint) milk
  • 1 egg beaten with a little milk

How to Make It

  • Heat the oven to /205C/400 F/Gas 6
  • Generously grease a baking sheet with butter then sprinkle with a little flour, this will help stop the scones sticking.
  • Sieve the self-raising flour into a large baking bowl, add the butter, the baking powder and salt. Rub the butter into the flour your fingertips working as quickly as you can. The mixture is ready when it resembles fine breadcrumbs.
  • Add the finely grated cheese and dry mustard powder to the mixture and mix well.
  • Make a well in the centre of the mixture and using a dinner knife, stir in enough milk to make a soft, pliable dough, if you add too much sprinkle with a little flour to prevent the dough from being too sticky.
  • Turn the mixture on to a floured board or work surface and knead very lightly until just smooth then lightly roll out to 2cm / 3/4" thick.
  • Cut rounds with a 7.5cm/3" cutter or cut into triangles with a sharp knife.
  • Place on the baking tray and brush with the beaten egg and milk mixture. Sprinkle with grated cheese then bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
  • Cool on a wire rack before eating.

Serve split across the middle and spread with butter.

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