Is there anyone who doesn’t love a cheese scone? Warm from the oven and eaten slathered in butter, there can’t be many home baked savouries that are so comforting yet take hardly any time to make from scratch. In this post I share my easy and delicious recipe that knocks the socks off bland, mass-produced cheese scones.
- 450 g self raising flour plus extra for rolling
- 2 tsp baking powder
- pinch salt
- 50 g butter
- 250 g grated cheese (e.g. mature Cheddar) you can substitute some of the Cheddar with Parmesan, gruyere etc.
- 250 ml yogurt (or milk or buttermilk or any of these diluted with water) plus extra for brushing the tops of the scones
- Preheat oven to 180C/350F/Gas 4 and lightly grease a baking tray.
- Sift together the flour, baking powder and salt into a large mixing bowl.
- Using your fingertips, rub the butter into the flour, baking powder & salt mixture.
- Stir 225g of the cheese into the flour mixture.
- Add enough yogurt to the dry ingredients to form a soft dough – you may not need all of the 250ml, so add gradually without making the dough too wet.
- Lightly knead the dough on a floured surface then roll out to approximately 2-3 cm thickness. Cut out scones, re-rolling the scraps to make more. A 7cm cutter should make 12 scones. Place the cut out scones on the greased baking tray.
- Brush a little yogurt thinned with water over the tops of the scones then sprinkle with the remaining 25g of grated cheese.
- Place in the pre-heated oven and bake until risen and golden (13-15 min).
- Transfer to a wire rack to cool a little.
- Serve slightly warm, split and spread with butter or cream cheese & chutney.
- If not using straight away, cool completely before storing in an airtight container or freezing.