Cheese scones

The scone is something which I haven’t baked since school (many moons ago). The inspiration came from a tea room at a farm near Loughborough, in which I had a warm buttery cheese scone – delicious!

The art of scones is apparently  not overworking the dough. Some even say that you shouldn’t even roll out the dough with a pin but use your hands to gently flatten, a technique I decided to follow – if it is good enough for Delia it is good enough for me!

My internet research provided a large variety of recipes. I decided upon the BBC Food one, with plain simple ingredients. I can’t seem to come to terms with raising agents being used when we can make the same light texture with careful hands…but that is an argument for another day!

Cheese scones

The scones were easy and quick to make and the results were very pleasing – light and delicious! I think the addition of herbs (maybe thyme or oregano), sun-dried tomatoes or just different cheeses would make a tasty alternative to this classic cheese scone recipe. It is definitely one that has joined my collection!



225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz mature cheddar cheese, grated
150ml/5fl oz milk


Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter.

Stir in the cheese and then the milk to get a soft dough.

Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

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