A savoury version of the traditional scone, these are perfect accompaniments to a bowl of hearty soup. The recipe can be adapted for many varieties of cheese, with or without the addition of fresh herbs. This is the simplest version, featuring a sharp cheddar.

Brushed with milk and all ready for the oven.


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Cheese Scones

A savoury scone, perfect with a bowl of soup or plate of scrambled eggs.


  • 225 g (8 oz) all-purpose flour
  • 10 ml (2 tsp) baking powder
  • pinch of salt
  • 55 g (2 oz or 4 tbsp) butter
  • 50 g (2 oz) sharp Cheddar, grated
  • 175 ml (6 fl oz) milk


  1. Pre-heat the oven to 400°F or 375°F Convection. Place parchment paper on a baking sheet.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Cut in the butter with a pastry cutter or rub it into the flour mixture with your fingers. Stir in the cheese.
  3. Add the milk to the dry ingredients and mix to form a soft dough.
  4. Turn the dough onto a floured work surface and knead very lightly. Pat into a round about 2.5 cm or 1”  thick.  Cut out 10 rounds using a 2” biscuit cutter or juice glass. You may need to do this in a couple of stages, kneading together the rest of the dough and cutting out more scones to use up all the dough. Brush the tops of the scones with a little milk. 
  5. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack.


Adapted from BBC Good Eats 

  • Author: Helen Kain