Cheese Scones
Savoury scones with mature Cheddar in the dough and a crisp, cheesy top. Warm from the oven with butter, or alongside soup.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- about 8 scones
- Difficulty
- Easy
- Course
- Scone
- Cuisine
- British
Cheese scones use the same light-handed method as sweet scones, with the sugar swapped for mature Cheddar, a little mustard and a pinch of cayenne. The mustard does not make them taste of mustard: it just makes the cheese taste stronger.
Use a strong, mature Cheddar. A mild one disappears in the oven.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 225 g self-raising flour (US: self-rising flour), plus extra for dusting
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp English mustard powder
- pinch of cayenne pepper
- 50 g cold butter, cubed
- 100 g mature Cheddar, finely grated
- 125 ml milk, plus a little extra if needed, and to glaze
Equipment
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- Digital kitchen scalesHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Large mixing bowlHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Box graterHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- 6 cm round cutterHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Baking trayHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Heat the oven to 220°C / 200°C fan / gas 7 / 425°F and put a baking tray inside to heat up.
- 2
Mix the flour, baking powder, salt, mustard powder and cayenne in a large bowl. Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.
- 3
Stir in three-quarters of the mature Cheddar. Set the rest aside for the tops.
- 4
Make a well and pour in most of the milk. Mix quickly with a cutlery knife to a soft, slightly sticky dough, adding the rest of the milk if any dry flour remains.
- 5
Tip onto a floured surface and fold two or three times, then pat out to about 3 cm thick.
- 6
Stamp out rounds with a floured 6 cm cutter, pressing straight down without twisting. Re-press the trimmings gently to cut more.
- 7
Brush the tops with milk and scatter over the remaining cheese. Lift onto the hot tray and bake for 12–15 minutes, until risen and golden and the cheese on top is crisp.
- 8
Cool for a few minutes on a wire rack. Serve warm, split and buttered.
Tips
Add a tablespoon of snipped chives or a few chopped spring onions with the cheese. Cheese scones are excellent with soup: try them with cock-a-leekie or any winter broth.
Grate the cheese finely on a box grater so it spreads through the dough evenly.
Storage and leftovers
Best eaten warm on the day. Keep in an airtight tin for up to 2 days and warm in a moderate oven for 5 minutes to refresh, or freeze once cool.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Scones flat and heavy | Dough over-mixed or rolled too thin | Mix only until it comes together and pat it out no thinner than 3 cm |
| Cheese on top burnt | Oven running hot or tray too high | Bake in the middle of the oven and check after 10 minutes |
| Bland flavour | Mild cheese | Use a mature or extra-mature Cheddar and keep the mustard |
Frequently asked questions
What is the best cheese for cheese scones?
A strong, mature Cheddar. Red Leicester, Double Gloucester or a little Parmesan mixed in also work well.
Can I make cheese scones ahead?
Freeze the cut, unbaked scones on a tray, then bag them. Bake from frozen, adding 2–3 minutes.
Why add mustard to cheese scones?
A little mustard powder sharpens the flavour of the cheese without making the scones taste of mustard.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
How-to
Essential Equipment for British Baking
Buying guide
Mixing Bowls: Glass, Steel or Ceramic?
Buying guide
Kitchen Scales for Baking: What to Look For
Buying guide
Graters: Box, Rasp or Rotary?
Buying guide
Scone Cutters: Plain or Fluted?
Buying guide
Baking Trays and Bun Tins: What You Need
Kitchen design
How Much Food for Christmas Dinner? Quantities Per Person
Kitchen design
How Many Calories Are in an Afternoon Tea?
Kitchen design
Why Didn’t My Scones Rise? 8 Causes and Fixes
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Card photos: Small cakes cooling on a wire rack, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; Stacked cream-coloured ceramic mixing bowls, RLiverpool2021 via Wikimedia Commons, CC BY-SA 4.0, cropped; A traditional mechanical kitchen scale, Berthold Werner via Wikimedia Commons, CC BY-SA 3.0, cropped; Grating carrot over a salad with a flat grater, Brownretail via Wikimedia Commons, CC BY-SA 3.0, cropped; Round-cut scones on a baking tray going into the oven, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; Mince pies baked in a bun tray, Jeremy Keith via Wikimedia Commons, CC BY 2.0, cropped; A long table laid for Christmas dinner with crackers, glasses and starters, Ruth Hartnup from Vancouver, Canada via Wikimedia Commons, CC BY 2.0, cropped; A three-tiered afternoon tea stand with sandwiches, a croissant, pastries and fruit, Funknendai via Wikimedia Commons, CC0; Two tall, well-risen scones with jam and clotted cream, Caitriana Nicholson via Wikimedia Commons, CC BY-SA 2.0, cropped; Scones split and topped with clotted cream and strawberry jam, Andy Li via Wikimedia Commons, CC0; A slice of coffee and walnut cake with coffee buttercream, served with a cup of coffee, Andy Li via Wikimedia Commons, CC0; Crustless cucumber sandwiches made with brown bread, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.