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Very Cheesy Cheese Scones

Possibly the fluffiest, cheesiest, best cheese scones ever!

So easy to make, Very Cheesy Cheese Scones knock the socks off shop bought versions and are ready in about half an hour.

It's recommended that you read the accompanying blog post before starting the recipe.

Course Appetizer, Side Dish, Snack, Bread, Cheese
Cuisine British, Vegetarian
Keyword easy, savoury scones
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 scones
Author Moorlands Eater

Ingredients

  • 450 g self raising flour see Recipe Note1
  • 2 level tsp baking powder see Recipe Note 1
  • ½ tsp salt
  • 50 g butter
  • 250 g mature Cheddar cheese, grated see Recipe Note 2
  • 250 - 300 ml yogurt (or milk, buttermilk or a combination) plus optional extra for brushing the tops of the scones

Instructions

  1. Preheat your oven to 200°C /180°C Fan /Gas 6.

    Have ready a large baking tray, preferably non-stick, or lightly grease it or line it with baking paper.

  2. Sift the flour, baking powder and salt into a large mixing bowl.

  3. Dice or grate the butter into the flour mixture, then rub it in using your fingertips.

  4. Stir in 225g of the Cheddar cheese into the flour mixture (plus the extra Parmesan if using as per Recipe Note 2).

  5. Gradually stir in enough yogurt (or your chosen liquid) to the dry ingredients to start forming a soft but not wet dough. Switch to your hands to bring the dough together into a ball.

    Note: different flours absorb different amounts of the varying liquids so you may not need all of the suggested amount OR you may need a little extra.

  6. Turn the dough out onto a work surface or silicone mat lightly dusted with extra flour. Briefly and gently knead it until smooth.

    Roll out to approximately 2½ - 3 cm thickness. Stamp out scones using a cutter, re-rolling the scraps to make more until all the dough is used up. A 6.5 cm cutter should make 12 scones.

    Place the cut out scones on the prepared baking tray.

  7. Brush a little yogurt or your chosen liquid over the tops of the scones then sprinkle with the remaining 25g of grated Cheddar.

  8. Place in the pre-heated oven and bake until risen and golden (approx. 15 minutes).

    Transfer to a wire rack to cool a little.

  9. Serve the scones warm, split and spread with butter.

    Tip: pulling the scone apart into a top and a bottom half rather than cutting will keep the interior fluffy.

  10. If not using straight away, cool completely before storing in an airtight container. Use within 2 days or freeze.

    Reheat in a microwave, low oven, or air fryer.

    Tip: to quickly serve frozen scones, defrost and lightly heat in a microwave then finish in an air fryer to crisp the outsides.

Recipe Notes

1. Self-raising flour and baking powder can lose their power quickly, so always make sure they're well within their Best Before dates. Once open, they should also be kept in air tight containers.

2. Cheese. For the best results, use a well-flavoured mature Cheddar cheese. You can also replace some of it with Gruyere or Parmesan or, even better, add an extra 30 grams of finely grated Parmesan to the dough.

This post is an updated version of one first published in 2018.