Cheese Scones

Cheese Scones

Possibly the easiest scones ever and they rise beautifully.

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Binder photo Liz

5 stars 55 ratings 5

Recipe by Liz

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Difficulty and servings

Easy

Makes 12 portions

Preparation and cooking times

Total time

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.
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Latest comments and suggestions

Results 1-20

  • Binder photo Anna

    22 March 2009

    Anna rated and commented on this recipe

    5 stars

    Great recipe actually worked - really fast. Will be making many times.

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  • Binder photo Matt

    19 July 2009

    Matt commented on this recipe

    250ml strong cheddar cheese... Do you mean grams?

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  • Binder photo carolinosourus

    16 September 2009

    carolinosourus commented on this recipe

    Does this recipe use plain or self-raising flour?

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  • Binder photo mackemjen

    13 October 2009

    mackemjen commented on this recipe

    you can use plain or self raising flour for this either one works.

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  • Binder photo Jackojack

    27 March 2010

    Jackojack rated this recipe

    4 stars

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  • Binder photo Karine

    14 April 2010

    Karine commented on this recipe

    Moist scones. Super-easy (the measures in cups and use of oil rather than butter makes it a doddle for wee ones too). Very tasty.

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  • Binder photo GeorgeR

    22 May 2010

    GeorgeR rated and commented on this recipe

    5 stars

    This was so easy to make and really handy that I didn't have to use scales or dig my hands in the mixture to rub in the butter. I didn't have any baking powder so used 1tsp bicarb and also grated some more cheese for the tops. Very successful.

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  • Binder photo maddymoo

    29 September 2010

    maddymoo commented on this recipe

    Love this recipe! Quick, easy and delicious. I always give a good slug of cayenne pepper because it brings out the flavour of the cheese and adds a slight bite. Highly recommended.

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  • Binder photo Cramps

    03 October 2010

    Cramps rated and commented on this recipe

    4 stars

    Delicious recipe!I added some smoked paprika to the cheese mix brought out a intresting flavour,very very tasty though Thankyou :}

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  • Binder photo NicMc

    25 October 2010

    NicMc rated and commented on this recipe

    5 stars

    Super easy recipe and tasted great!! I added the cayenne pepper and also some extra cheese for the tops of the scones. I didn't even bother using a cutter I just portioned the dough and shaped, very rustic!! I think the scones were better warm too!!

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  • Binder photo wade7

    13 November 2010

    wade7 rated and commented on this recipe

    4 stars

    used 200grms of cheese, next time would flaten so much, but still turned out very nice, and best cheese scones i have made so far great recipe

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  • Binder photo Rachel

    25 November 2010

    Rachel commented on this recipe

    I used 200 grms of chedder and plain flour as i had no self raising flour, in the first attempt, they didn't rise much, but were very light and fluffy on the inside and tasted lovely. On my second attempt i have used 150 grms chedder and 50 grms of pecorino, i had some left over pesto in the fridge so i stirred that into the wet ingredients, i also used self raising flour. They tasted lovely, light and fluffy on the inside and crisp on the outside, delicious spread with a cold butter.

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  • Binder photo Rachel

    25 November 2010

    Rachel rated this recipe

    4 stars

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  • Binder photo tomslass

    16 December 2010

    tomslass commented on this recipe

    Absolutely brilliant.I used a mature cheddar.Easily the lightest and best cheese scones I've ever baked after trying dozens of recipes.

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  • Binder photo wingnut167

    26 December 2010

    wingnut167 rated and commented on this recipe

    5 stars

    Absolutely lovely and so easy to make! The fluffiest cheese scones I've ever made! The family loved them! I used mustard powder - wonderful!

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  • Binder photo oldtimers

    14 January 2011

    oldtimers commented on this recipe

    I used up all my odds and ends of cheese including some strong cheddar and a bit of blue cheese as well - ab.fab. Will certainly make them again. These are the first scones I've made for about 20 years! Will certainly do them again. Thanks. Maggie

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  • Binder photo bigbirdgrub

    23 January 2011

    bigbirdgrub rated and commented on this recipe

    5 stars

    These were great (I have just finished eating my first one!). I only used 50g of cheese. I measured a cup of grated cheddar without packing it down and then weighed it. They taste great but I will try adding some extra next time - maybe on the top!

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  • Binder photo nettiboo1982

    24 January 2011

    nettiboo1982 commented on this recipe

    hi i used this recipe but i used wholemeal flour, i also added some smokey flavoured cheese spread which is mixed into the milk and egg, i didnt add any cayenne or chilli instead i added dried mixed herbs i cooked it in a loaf style shape and i rolled it in some cheese and extra herbs and drizzled over some olive oil before cooking, it came out like a rustic loaf and tasted just lush so much so i cannot stop eating it lol:-) this for me has been a great success as i cannot eat normal yeasted breads so ill be making this a regular in our house

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  • Binder photo mrsbonjovi

    21 February 2011

    mrsbonjovi rated and commented on this recipe

    4 stars

    I added cooked smoked bacon lardons to the recipe. Added a really nice twist

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  • Binder photo Angela Phillips

    25 February 2011

    Angela Phillips commented on this recipe

    Best cheese scone recipe! They are lovely. I didn't put the cayenne pepper in but did add one finely chopped red pepper at the same time I added the cheese. Also found I needed a little bit more milk than the recipe said.

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Difficulty and servings

Easy

Makes 12 portions

Preparation and cooking times

Total time

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
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