Cheese Scones
Member recipe

Cheese Scones

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(62 ratings)

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Servings

Serves 1 - 12 Portions

Possibly the easiest scones ever and they rise beautifully.

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Ingredients

  • 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

Method

    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.

Comments, questions and tips

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Comments

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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
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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

Squivler's picture
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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

Hello,

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.

judy_dream_horses's picture
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I made these last night using plain flour and they smelled and looked great and really light. However I was so disappointed because they tasted horrible! I think the problem was too much baking powder and after talking to more seasoned cooks have been told that 3 teaspoons of baking powder is far too much.

ceemgee's picture

I made these this morning, having noted comments and tips regarding the quantities, replacing grams for millilitres. The scones rose perfectly (I used plain flour) and were very delicious. I flattened with my hand and did not use a rolling pin, and I folded them over as suggested, but this did not really produce the cutting line I had hoped for.

ceemgee's picture

I am a bit bemused by measuring cheese in liquid measurement. These sound easy to make, but I am confused about how much cheese to use.

JoJenks's picture

Easy recipe and they taste great but they do not rise so I would say do NOT flatten to 5mm!

sonali704's picture
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An easy recipe...however I found that they taste much nicer after they have left the oven, and are still warm.

crasherken's picture

I have made these scones a few times now and all my family and friends love them.
Use this recipe and you will be popular with everyone who likes cheese scones.

dwatson27's picture
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I made a batch of these again for a fundraising event on Tuesday this week. Everyone loved them! They were so popular I made another batch yesterday to take into work and am waiting for another batch to finish in the oven ready for a family gathering tomorrow. Brilliant every time!!!!!! :)

girllostinmelbourne's picture

Made a batch this morning and used cup measurements for the items in mls. I used the Australian cup measurements which is usually a tad more than the British cup measurements but the resulting scones were delish. Forgot the mustard though & used olive oil inplace of the veg oil. Will definitely be making more as even the kids liked them & these will be great as lunchbox snacks. Thinking of substituting the grated cheese with grated carrot, sultanas, sprinkling the tops with sesame seeds & adding 3 tbls of caster sugar....hmmm, food for thought

dwatson27's picture
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Made these last week. Best ever! Thanks :)

joandja's picture

Sounds lovely but can someone convert it all into grams instead of mls please - I tried but didn't have any great success

spottynerd77's picture
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I followed this recipe exact (apart from pepper/chilli), very easy but would say this...
its 250 GRAM of cheese...not ml
also
Dont like I did spend ages hand flattening your mix to 5ml thick as in the instructions...they dont rise much.
With the last bit of mix I made a couple about 30ml thick and they were much better :)

gemini9821's picture

I am rather puzzled with this recipe as both the flour and cheese ingredients are measured in mls which I always thought was a liquid measure!

mama-veggie's picture

Hi guys. The measurements for this did have me a bit stressed at first, but after doing a bit of research, I looked at the conversions to grammes and came up with my own way instead. Hope it helps. I must add that they turn out perfect every time and are so yummy and quick and easy to make. Enjoy... :)

300g plain flour
200-250g mature cheddar cheese (diced not grated)
3tsp baking powder
Sprinkle cheyenne chili powder and/or paprika
Lg pinch salt
20ml vegetable oil
1 egg
130ml milk

Hope you give it a try. I cooked for 20-30 mins on a non-fan oven.
Let me know how they turn out for you. Happy baking! :)

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