Cheese Scones Recipe

Introduction

Cheese scones are a delightful, savory treat perfect for breakfast, snacks, or tea time. Crispy on the outside and soft inside, these homemade scones are packed with rich cheddar cheese for a comforting flavor that everyone will love.

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 a little extra for brushing
• 1/2 cup shredded cheese for topping
• Butter for spreading

Instructions

1. Step 1: Preheat your oven to 200°C (390°F) or 180°C (fan-forced).
2. Step 2: In a food processor fitted with an “S” blade, pulse together the flour, baking powder, and salt once to combine.
3. Step 3: Add the cold butter cubes and pulse 4 to 5 times until the largest butter pieces are about the size of peas. You can also rub the butter into the flour by hand if you prefer.
4. Step 4: Add the shredded cheese and pulse once more just to mix it through.
5. Step 5: Pour the cold milk through the feeding tube while pulsing 8 to 10 times until the dough just comes together. It will be somewhat shaggy and sticky but should hold its shape.
6. Step 6: Lightly flour a work surface and scrape the dough out. Gently bring it together into a ball without adding too much extra flour.
7. Step 7: Place the dough on a sheet of baking paper and pat it into a round disc about 3 cm (1.2 inches) thick.
8. Step 8: Brush the top and sides of the disc with a little milk, then sprinkle with shredded cheese. Press the cheese lightly into the surface.
9. Step 9: Cut the disc into 6 equal wedges, and carefully transfer them to a baking tray, spacing them about 5 cm (2 inches) apart.
10. Step 10: Bake for 20 minutes, or until the scones are golden on top.
11. Step 11: Let the scones cool on the tray for 5 minutes, then serve warm with a generous smear of butter.

Tips & Variations

• For a sharper flavor, try mixing different types of cheese like mozzarella or Parmesan with the cheddar.
• To keep scones light, avoid overworking the dough once the milk is added.
• You can add herbs such as chives, thyme, or rosemary for extra aroma and taste.
• If you don’t have a food processor, rub cold butter into the dry ingredients by hand using your fingertips until the mixture resembles coarse breadcrumbs.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze them in a sealed bag for up to 1 month. Reheat by warming in a low oven or toaster oven until heated through for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese for these scones?

Yes, you can substitute cheddar with any hard or semi-hard cheese you like, such as gouda, monterey jack, or even a spicy pepper jack for a different flavor profile.

What can I use if I don’t have a food processor?

No problem. Use your fingertips to rub the cold butter into the flour mixture until it resembles coarse breadcrumbs, then stir in the cheese and gently mix the milk until the dough just comes together.

Cheese Scones Recipe

Print Recipe

★★★★★

5 from 85 reviews

These classic cheese scones are golden, buttery, and loaded with shredded cheddar cheese. Perfect for a savory snack or a side with soups and salads, they are quick to prepare by pulsing ingredients in a food processor and baking to a golden finish. Serve them warm with a touch of butter for the ultimate indulgence.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 cheese scones 1x
• Category: Baking
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups plain flour (all purpose flour)
• 3 tsp baking powder
• 1/2 tsp cooking salt or kosher salt (adjust if using table salt or flakes)

Dairy and Additions

• 1 1/2 cups shredded cheddar or tasty cheese (tightly packed)
• 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 after baking)

Instructions

1. Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan-forced) so it’s hot and ready for the scones to bake evenly.
2. Pulse Dry Ingredients: In a food processor fitted with the standard “S” blade, add the flour, baking powder, and salt. Pulse once to combine.
3. Add Butter: Add the cold cubed butter to the processor and pulse 4 to 5 times until the butter pieces are about pea-sized. This creates a flaky texture.
4. Mix in Cheese: Add the shredded cheddar cheese and pulse once just to mix it through gently.
5. Add Milk: Pour the cold milk slowly through the feeding tube while pulsing 8 to 10 times until the dough just comes together. It should be shaggy and slightly sticky, not smooth.
6. Form Dough: Lightly flour a work surface and scrape out the dough from the processor. Gently bring the dough together with your hands into a ball, sprinkling minimal flour as needed to avoid sticking.
7. Shape and Prepare for Baking: Place the dough on a sheet of baking paper. Pat it into a round disc about 3 cm (1.2 inches) thick. Brush the top and sides of the disc with a little milk, then sprinkle the remaining shredded cheese on top and lightly press it into the dough.
8. Cut into Wedges: Using a sharp knife, cut the disc into 6 equal wedges. Place the wedges on a baking tray lined with baking paper, spacing them about 5 cm (2 inches) apart to allow for rising.
9. Bake: Bake the scones in the preheated oven for about 20 minutes or until they are puffed up and the tops are golden brown.
10. Cool and Serve: Remove from the oven and allow the scones to cool on the tray for 5 minutes. Serve warm with a spread of butter for the best flavor and texture.

Notes

• Note 1: Cheese can be purchased pre-shredded in packets; tightly pack the measuring cups for accurate quantities.
• Note 2: Baking powder ensures the scones rise nicely; do not substitute with baking soda.
• Note 3: If you don’t have a food processor, you can rub the butter into the flour mixture by hand until pea-sized crumbs form, then proceed as usual.
• Note 4: Instead of wedges, you can shape individual rounds if preferred; adjust baking time slightly based on thickness.

Keywords: cheese scones, savory scones, cheddar scones, baking scones, easy scone recipe, British scones