Classic cheese scones served on a wire rack with butter alongside

Classic cheese scones

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(81 ratings)

Prep: 15 mins Cook: 20 mins


Makes 5-6

Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal300
  • fat16g
  • saturates10g
  • carbs30g
  • sugars1g
  • fibre2g
  • protein9g
  • salt1.15g
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  • 225g self-raising flour, plus extra for dusting
  • pinch of salt
  • pinch cayenne pepper
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 55g chilled butter, cut into cubes



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

  • 120g mature cheddar, grated



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

  • 90-100ml milk, plus 1 tbsp for glazing



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


  1. Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.

  2. Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.

  3. Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency. 

  4. Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.

  5. Bake in the oven for 15-20 mins or until golden brown and cooked through. 

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Comments, questions and tips

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Carmen Baccino's picture
Carmen Baccino
24th Nov, 2019
Used blue cheese instead and a little bit more milk than stated. Lovely. Will definitely make again. Thanks for the recipe.
Nats Dudu's picture
Nats Dudu
28th Oct, 2019
At last a good cheese scone recipe. I've swapped the milk by buttermilk, and, as the other I used more as stipulated. After reading the comments, I've added some English mustard, chive and Parmesan. Kept the cayenne pepper and added black pepper. Surprised that there was no egg but after all, my husband and I loved it ! Much lighter and moister than any other recipe that I've tried. Many thanks from a Frenchy! This recipe is part of our favourite!
15th Jun, 2019
Fabulous. Easy to make. Keep well.I added a sprinkling of parmesan to latest batch.Firm favourite in this house
Alyssa Cuoco's picture
Alyssa Cuoco
29th May, 2019
These were absolutely delicious! I'm a complete novice with baking and I found these extremely easy to make. I added half a teaspoon of mustard powder and used a little extra milk. This will be the only recipe I use from now in. Thanks Op!
sarahbone's picture
15th May, 2019
Excellent recipe, will certainly use again. I also added mustard powder along with Cayenne Pepper, delicious.
27th Feb, 2019
Foolproof recipe. I did the butter and flour in the food processor. Used 80g leftover elemental cheese and 20g Parmesan, chili powder instead of cayenne, some mustard powder and chopped up leftover olives. Delicious. Will definitely use this recipe again.
12th Dec, 2018
Delicious recipe. My scones rose really nicely. I doubled the recipe and made mini versions- ended up with loads!!!
23rd Sep, 2018
I made these and they were so good. I added chopped fresh olives with garlic and mixed herbs for a more mediterranean feel. Delicious :-)
Benzibelle's picture
16th Aug, 2018
A great and easy recipe! They were delicious! I mixed up cheddar and fresh Parmesan for a bit of extra zing!
Melanie Jones's picture
Melanie Jones
21st Jun, 2018
Great recipe. Used many times.. I added onion and chives before adding the milk. Have also added English mustard to the milk. Delicious!!!


26th Oct, 2019
Fab, but...Does anybody else find there is never enough butter milk? I end up squishing everything together which means they never rise cos I've squashed all the air out! They taste amazing but never rise and I think it's because of having to squash everything?
15th Dec, 2018
Does anyone know how long can you keep these scones, can they freeze and be reheated? Any advice appreciated
Jess Armstrong's picture
Jess Armstrong
22nd Jan, 2018
How man this calories are there roughly in this recipe?
1st May, 2017
How long can these keep for?
23rd Oct, 2017
The mixture was too dry. I added 1 beaten egg. I also replaced the cayenne with smoked paprika. Excellent tasting well risen scones.
18th Nov, 2016
I found the recipe needs at least double the amount of liquid stated (I used a mix of water and milk in the end). Delicious flavour and they rose well. At least as good as my friends (fantastic!) and better than any I have ever made before. Will definitely make again.
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