Our cheese scone recipe makes eight – 10 sumptuous savoury scones and is the perfect twist on the classic sweet scone.
Crumbly, cheesy and incredibly moreish – there’s not much to dislike about cheese scones. While we’re partial to a fruit scone at an afternoon tea, cheese scones are just as delicious and take no time at all to prepare. Simply swap your sugar and sultanas for salt and some cheddar, then add a generous pinch of cayenne pepper for a slight kick. We like to serve our cheese scones slightly warm with a knob of butter melted on top.
We use cheddar in our recipe for a classic taste and because it tends to be most people’s favourite. But you could experiment with other cheese - Applewood Smoke cheddar has got a lovely flavour and would really work. Or, why not substitute 20g for cheddar for 20g of Parmesan if you like a bit of extra salt.
- 225g (8oz) self-raising flour
- 1 pinch salt
- 1 pinch cayenne pepper
- 1tsp baking powder
- 50g (2oz) butter, cut into cubes
- 50g (2oz) Cheddar, grated
- 75ml (3fl oz) milk