Cheese Scones
Member recipe

Cheese Scones

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(69 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.

Comments, questions and tips

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1st Mar, 2017
Fab recipe , i tried a half teaspoon of mustard in place of chilli / cayenne pepper. Delish .
25th Feb, 2017
Just made these. Yes, they rose well and looked good but the flavour just wasn't there. Scones need butter - and not just for spreading!
7th Nov, 2016
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
18th Nov, 2015
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.
17th Oct, 2015
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
16th Aug, 2015
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!!!!
14th Aug, 2015
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
19th Jul, 2015
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.
14th Jun, 2015
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
15th Oct, 2014
Mine you could use for clay pigeon shooting - bit flat but taste nice.


22nd Jun, 2013
Can I use this recipe and substitute fruit for cheese? How much sugar?
1st Jun, 2014
You should add chives to it to make it taste even better.