Cheddar scones

Prep: 10 mins Cook: 15 mins


Makes 12-15
Fantastic straight from the oven or served the next day, split and toasted through

Nutrition and extra info

  • Freezable


  • kcal130
  • fat6g
  • saturates4g
  • carbs15g
  • sugars1g
  • fibre1g
  • protein4g
  • salt0.36g
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  • 200g self-raising flour, plus a little more for dusting
  • 50g butter, at room temperature



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g porridge oats
  • 75g grated cheddar, plus extra for topping (optional)



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 150ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

To serve

  • avocado, soft cheese, ham, cucumber, cress



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…


  1. Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

  2. Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.

  3. Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.

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Comments (88)

julieat19's picture

These are amazing, light and very tasty. I added mustard and an egg. Very quick to do , amazing reaults.

julieat19's picture

These are amazing, light and very tasty. I added mustard and an egg. Very quick to do , amazing reaults.

lupinlou's picture

I added the mustard powder and a pinch of salt as suggested by other reviewers and also extra cheese and some mixed herbs to the top of the scones before baking. These are absolutely delicious!! I will definately make these again!

juliaweller's picture

Absolutely lovely! Very easy to make and went down a storm. My husband really enjoyed them. Made double the quantity and only lasted a few days. Will be making these again this week.

helencherry's picture

I used 20g wholemeal flour as I didn't have any porridge oats - worked well :)

cpc464's picture

Forgot to rate this SO! Here's my Rating

cpc464's picture

Never made Cheesy Scones before so I found this recipe and thought "Oh go on then" and followed it and wow its Brilliant ...I took alot of Peoples advice and added a pinch of salt with Half a Teaspoon of Mustard, it made 16 Scones and they were (my children Insisted) Lovely. this is a Great and very easy to follow recipe.

tylouca2's picture

OMG these were the best. Demolished a double qauntity in 24 hours. Did add some mustard as had no mustard powder. Am going out 2mrw to buy powder and make more to freeze (if they make it that far)!!!!!!

lisel1969's picture

I added mustard powder and chopped chives and they were delicious

magentasuicide's picture

Made these the other week with my boyfriend, turned out lovely :)

jaxzmusic's picture

Fab - especially with loads of extra cheese and oats on top. Quite warm and lots of butter... mmmmm :P

littlemissynikki's picture

Delicious, will definately be making again very soon!

yurrnae's picture

I've always loved cheese scones, and used to put the Colman's mustard powder through the mix.
Now I'll try making them again - with the oats (hubby is diabetic).
One of my favourite toppings is sliced tomato and hard-boiled egg.

Annie4A's picture

great recipes , also use an egg to bind , now also add chopped fresh chives for a mils oniony flavour and added effect

steelpan007's picture

great recipe, thought i had dibs on it until i saw it on here... i also used mustard (American Style, kids can't stand any other kind) and instead of herbs used some Encona Hot Pepper Sauce and instead of milk I used 200ml Buttermilk. They taste absolutely delish. even better when reheated from frozen.

verityrose's picture

This recipe is absolutely fantastic. Cannot commend enough.

marola's picture

I doubled the recipe with the plan of putting half the scones in the freezer. That went to pot. Husband scoffed three, I had one. Gas bottle man can called and had SIX! Friends came around and cleared nine leaving only four for toasting the next day. Really lovely scones but when I make them again I will lock the door .....oOo.....

mrsnoonoo's picture

Really good. Added extra cheese to mix and also topped with cheese also added mustard and a pinch of salt. Couldn't stop my husband from eating them. Will be making again.

patriciabushell's picture

I added a beaten egg as part of the liquid content simply because I had just broken successful that I always do now, they rise even more. I think they definitely need the cheese on top and I always use the strongest cheddar I can find. Superb and easy too.

artyray's picture

Great recipe but... it is greatly improved if you add half a teaspoon of dried mustard (Colman's is easily available) and a big pinch of dried herbs to the flour. Together they really add flavour to the scone and really compliment the cheese. Also, if you like a bit of a kick why not try a pinch of cayenne pepper - but don't add too much, a little goes a very long way.


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