Cheddar scones

Cheddar scones

  • 1
  • 2
  • 3
  • 4
  • 5
(82 ratings)

Prep: 10 mins Cook: 15 mins


Makes 12-15
Fantastic straight from the oven or served the next day, split and toasted through

Nutrition and extra info

  • Freezable


  • kcal130
  • fat6g
  • saturates4g
  • carbs15g
  • sugars1g
  • fibre1g
  • protein4g
  • salt0.36g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g self-raising flour, plus a little more for dusting
  • 50g butter, at room temperature



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g porridge oats
  • 75g grated cheddar, plus extra for topping (optional)



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

  • 150ml milk



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

To serve

  • avocado, soft cheese, ham, cucumber, cress



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…


  1. Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

  2. Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.

  3. Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Jun, 2010
I followed recipe exactly and they came out really well. One thing I would suggest is to use VERY strong quality cheese with parmesan too or add mustard poweder etc because they are a little bit bland and need a bit of oomph! Cute though!
22nd May, 2010
Really tasty little scones, lovely with a bit of butter spread over them!
18th May, 2010
Just made these but used gluten free (GF) SR Flour, GF oats, dairy free spread (Pure), unsweetened soya milk and goats cheese. Added an egg plus extra oats for texture and some GF bicarb of soda to help them rise a little more. The mixture was a bit sticky so spooned it onto baking tray. Came out great. Delicious treat for food intolerances and for my Diabetic daughter.
11th May, 2010
I have just made these and have eaten one still warm and they are delicious. I was unsure about adding the oats but they add a bit more texture. I also added salt, mustard powder, an egg and a bit of grated parmesan as I didn't have strong cheddar. A winner - I hope there'll be some left by the time my partner gets home!!
12th Apr, 2010
I made a batch with a spoonful of onion relish added. My husband arrived home and demolished 3 before he had taken his coat off! I had to make more next morning for my friends. They ate them all! 3 women, 2 dozen scones! Unbelievable !
20th Oct, 2009
Quick and tasty. Put nothing on top and they turned out well. they are definitely better warm.
20th Oct, 2009
Quick and tasty. Put nothing on top and they turned out well. they are definitely better warm.
14th Oct, 2009
Really yummy! I didn;t need to add anything other then the ingrediants given
5th Oct, 2009
Really, really tasty! I used butter milk instead, and the use of vintage cheddar made the flavour more intense. Mine didn't quite rise enough for me, so I'll add a teaspoon of Bicarb or an egg in future.
pettle's picture
1st Oct, 2009
These were fab. I realised I had no milk so used water instead and they turned out fine. Added mustard powder and a bit of salt as suggested. Lovely.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?