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Cheese Scones Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/cheese-scones-recipe/