Classic cheese scones
Member recipe

Classic cheese scones

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(33 ratings)

Member recipe by


Serves 1 - 6

A quick, easy and delicious recipe for cheese scones with a subtle hint of spice from cayenne pepper. A very yummy snack that everyone will love! The batch can easily be doubled to makes 12 scones.

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  • 225g self raising flour
  • Pinch salt
  • Pinch cayenne pepper
  • 1 tsp baking powder
  • 55g butter
  • 100g cheddar cheese
  • 80-90 ml milk, plus extra for glazing
  • Extra cheese for topping the scones


    1. Preheat oven with the baking tray inside to 200.C (slightly less for fan ovens). In a medium-large bowl sift together the flour, salt, cayenne pepper and baking powder. Sift again to make sure the ingredients are thoroughly combined.
    2. Cut the butter into cubes, place in the bowl and then mix with your fingertips to make breadcrumbs. Sprinkle the grated cheese into the breadcrumb mixture and rub in until the cheese is evenly distributed. Try not to mix too much as the heat from your hands may start to melt the cheese.
    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 cutter and then place on the hot oven tray. Glaze the tops with the extra milk and sprinkle a little cheese on the top of each scone before putting in the oven.
    5. Bake in the oven for 10-15 minutes or until golden brown and cooked through.

Comments, questions and tips

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16th Feb, 2017
Thanks Sarah for sharing your recipe. As others have said these are the best cheese scones ever. First time I've made scones without an egg in the recipe, but these are perfect.
14th Jan, 2017
Delicious recipe. Thank you. I added slightly more cheese as I like a really strong flavour and used a mixture of left over cheeses from Christmas
1st Dec, 2016
These are just delicious! .. I put in the pinch of cayenne AND half a tsp of mustard powder, the cheese I used was extra mature and grated finely. I warmed the milk in the microwave just enough to take the chill of the fridge off of it - and it amounted to approx. 120-130ml in total, not the amount stated in the recipe. I never roll out scones, I just push the dough to the required depth (2.5-3cm) with my hands. I glazed with beaten egg before adding a pinch of grated cheese to the top and put on a heated baking tray, and baked at just 200 degrees in my fan oven for 15 mins. The result is 5 fully sized, and one scraggly little "tester" scone - they look great, smell amazing and taste so, so good! I will never use another recipe for cheese scones and will include my tweaks in future. The best bit is they are so very light .. something I didn't imagine a cheese scone could be!! Can't wait for hubby to try them later.
3rd Jul, 2016
Fantastic cheese scones! So easy to make and went down a treat at home and work! Needs more milk than stated but just keep adding until a soft dough is achieved. Delicious! Away to make again!
8th Jun, 2016
Not a fan. If you can't get the amount of milk in a recipe then I will try another one that can.
30th May, 2016
want to try this recipe, but my favourite cheese scone recipe is on my blog
15th May, 2016
Absolutely STUNNING cheese scones. My friends said they were the best they'd ever had EVER. I used mustard powder instead of cayenne. And buttermilk instead of plain milk. Like others, the dough was too dry so I added a little extra milk. The cooking time and temperature were spot on. The texture of the scones was incredibly light, fluffy and melt-in-the-mouth, without being crumbly. Will never use another recipe again!
8th May, 2016
Thank you all for the great feedback on this recipe! Glad you all love them as much as I do. I have not yet tried them with mustard powder instead of cayenne pepper but will definitely give it a try... Great tip!
27th Feb, 2016
Just made these, like most added mustard powder and a little more milk. Best I've ever tasted.
Lou madeleine
1st Dec, 2015
I took out the cayenne pepper and added mustard. Yummy


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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.