Cook Well for Less

Cheese Scones

Six savoury scones with mature Cheddar and a light, tender crumb.

Prep
20 mins
Cook
15 mins
Total
35 mins
Difficulty
easy
Makes
6 scones
Illustration: Six golden cheese scones on a cooling rack, one split open
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients

  • 50g buttercold and cut into small cubes
  • 120 ml milk, plus a little from this amount for brushing
  • 90 g mature Cheddar, grated, with 15 g reserved for the topsgrated
Equipment
  • baking tray
  • baking parchment
  • mixing bowl
  • table knife
  • 6 cm round cutter
  • pastry brush
  • wire rack

Cook

Method

  1. Prepare

    Heat the oven to 220°C / 200°C fan / Gas 7. Line a baking tray with baking parchment.

  2. Rub in the butter

    Put the flour in a mixing bowl. Add the cold butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Stir in 75 g of the grated Cheddar. The cheese provides seasoning, so no added salt is needed.

    New to this?How to make good scones

  3. Make a soft dough

    Reserve about 1 tbsp of the milk for brushing. Make a well in the flour mixture and add most of the remaining milk. Mix quickly with a table knife, adding the last splash only if dry flour remains. The dough should be soft and slightly tacky, not wet. Do not knead it smooth.

  4. Shape and cut

    Turn onto a lightly floured surface and bring together with two or three gentle folds. Pat to about 2.5 cm thick. Cut six rounds with a 6 cm cutter, pressing straight down without twisting. Bring the scraps together once, gently, to cut the final scones.

  5. Top and bake

    Put the scones on the tray with a little space between them. Brush the tops with the reserved milk, avoiding the cut sides, and scatter over the reserved 15 g Cheddar. Bake for 12–15 minutes until well risen, golden and firm underneath. Cool on a wire rack for at least 10 minutes before splitting.

For later

Storing and using leftovers

Storage

Scones are best on the day they are baked. Cool completely and keep in an airtight container in a cool, dry place for up to 2 days. Refresh briefly in a warm oven before serving if desired.

Freezing

Freeze cooled scones in an airtight container for up to 3 months. Thaw at room temperature, then warm briefly in the oven if desired.

Practical guide:How to freeze cakes and home baking

Community

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