Cheese Scones
Member recipe

Cheese Scones

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(68 ratings)

Member recipe by


Serves 1 - 12 Portions

Possibly the easiest scones ever and they rise beautifully.

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  • 500ml flour (2 cups)
  • 15ml baking powder (3 tsp)
  • large pinch salt
  • sprinkle of cayenne pepper/chilli powder (optional)
  • 250ml strong cheddar cheese
  • 15 ml vegetable oil (3 tsp)
  • 125 ml milk (maybe a bit more depending on how it mixes)
  • 1 egg


    1. Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.
    2. Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter/margarine that usually gets used to rub into the flour. By using the oil you cut down on the dreaded calories and it saves a lot of time.
    3. Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough until it clumps together, but is not too dry. If too dry, splash a bit more milk in to use up the flour.
    4. Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over ontop of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
    5. Cut out your scones out by using a round cutter (you decide on the size) or if you don't have a cutter handy use a drinking glass. Place them on a baking tray, pop them in the oven at 180 celsius for fifteen twenty minutes. Serve, still warm, with lashings of butter, cheese, jams and honey.

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Comments (144)

anilou's picture

We enjoyed these last night with soup. I experimented by substituting pouring cream for the milk and oil and added chopped spring onions also. They were very good!

Penny P's picture

I have made these so many times I don't even check the recipe any more. It's wonderfully versatile, you can add or change flavourings and they turn out perfectly every time. Using oil instead of butter makes it much less messy, it's a winner.

lovedarkchoc's picture

Just made these today and was also a bit confused re the measurements. Having used cups before, I measured out the flour onto scales to see what the weight was and of course it was not 500gms (have never used the cups for mls). I initially thought the mls in the recipe was an error. Anyway I topped up the flour to around 450 gms and used about 150gms cheese as it was all I had. The mixture was a bit dry but after adding more milk and not using a rolling pin as usual, the scones turned out rather good. I will follow measurements as stated next time. I also added fresh rosemary and as this was the first time substituting butter with oil, the texture was really light. Will definitely make again. Great with home made soup!

Chef Val's picture

I created an account to post my personal comments on these savory scones.
I wish I could have posted a photo! Brilliant ...... Fluffy, could not taste the oil.
Followed instructions to a "T".
Could not understand all those comments about the measuring. Look at your measuring cups .... most have the "ml" on the handle or bottom of cups.
Try this recipe FIRST without changing anythjng, then carry on and create from there. Extremely rude to change the recipe ( especially of you cannot read measuring cups properly) I write this way Because I am a Trained Chef!!!!

hurrocat2's picture

I literally just made this recipe. Can confirm that it produces excellent scones. For fun, I added in some chopped up kalamata olives, sundried tomatoes, and coriander. They rose magnificently and taste great with butter. Om nom nom.

Susan Thomas Jones's picture

Looked really good but were far too dense and heavy. The lack of fat made the dough difficult to work with and I had to add a lot of extra milk. They also became stale very quickly, but at least the birds seemed to enjoy them. Next time I will use the traditional rubbed in method as these were so disappointing.

misha7021's picture

Hardly rose at all but tasted fine. I'd probably use self-raising flour and a bit more milk and oil next time.

jojo369's picture

Mine you could use for clay pigeon shooting - bit flat but taste nice.

Blondmop's picture

Have just made these - turned out really well. Really delicious and quick to make. This is my first attempt at cheese scones and am delighted. I just followed the cup measurements and did reduce the use of baking powder to 2 tsps. as suggested by one post. Also only used approx. 100ml of milk. I flattened the first batch too much and the second batch were perfect. Brushed the tops with milk and they turned out golden brown. Delighted. thanks

Jacqueline Allinson's picture

Looked it up again on a metric conversion chart and found 1 Cup of Flour = 250 ml = 125 gram = 16 Tablespoons of Flour
2 Cup of Flour = 500 ml = 250 gram = 32 Tablespoons of Flour

mtcornwall's picture

I think this is an American recipe as one cup is 250ml, and recipes I have had from my American friend are always in cups, even things like butter! I followed the recipe using cups and they were yummy! Kids loved them too! To get a cup of cheese I just grated it first!

Jacqueline Allinson's picture

Check your weights because 500ml of flour is not 500grams. I use 250 grams (2 cups) and my scones are the talk of the town. Check your weights and measures. Roughly half of the measurement in mls is the measurement in grams. Liquid to liquid it is correct. 100 mls of milk is 100 grams of milk.

Gordon winward's picture

This is an excellent recipe and my family all really enjoyed them, but don't kid yourself that oil saves you cals/kJ's. Oil has more cals/kJ's than butter or margarine. Approximately 16% since liquid oils, tallow and milk fat all have the same values but margarine and butter has 16% water content which has no energy value.
Also latest evidence tells us that butter has not got as many "baddies" in it as does high temperature refined vegetable oils.
Gordon Winward
Consultant Oils and Fats Consultant.

dwatson27's picture

I have made these scones countless times now and they've always tasted great!! My family and friends love them. I get many requests to bake them for cake/ bake stalls too!
Five stars

alienqueen's picture

The best scones i've ever made and eaten!

Squivler's picture

I've made these about 3 times before and they have all turned out beautify.

EstellaLaru's picture

Made a batch of these this morning. Obviously, the dry ingredients and cheese measurements should be grams, not millilitres. I patted them instead of rolling, but did not flatten as much as it said to. Just went with my instincts and folded and flattened, again. Rose beautifully. I also omitted the spice but added a handful of chopped chives and before baking, I patted some milk on top and sprinkled a few chive blossoms on top, too. Will definitely make again.

natshand's picture

Please could I have the ingredients in gms. Not mls.!

EstellaLaru's picture

Dry ingredients should be in grams. 500 grams, flour....250 of cheese, etc.

OliverJack'sMum's picture


I have made these twice now, the first batch didn't rise despite my following the recipe thoroughly. The second batch however were a great success, they rose beautifully and tasted great.
I did however tweak the recipe on the second time after my disappointment the first time.
I used self raising flour *slap my hand* as well as the 3 tsp of baking powder and I didn't use my hand, I used a rolling pin! *slap my hand again* Well I think the pressure you put on your rolling pin is down to you not the pin! This time round I had a beautiful line in my scones. I also added Stilton as an extra to give it a cheesy kick.


Questions (1)

dwatson27's picture

Can I use this recipe and substitute fruit for cheese? How much sugar?

Tips (1)

Squivler's picture

You should add chives to it to make it taste even better.