Cheddar scones

Cheddar scones

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(82 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal130
  • fat6g
  • saturates4g
  • carbs15g
  • sugars1g
  • fibre1g
  • protein4g
  • salt0.36g
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Ingredients

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

    Butter

    butt-err

    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)
    Cheddar

    Cheddar

    Ched-ah

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

  • 150ml milk

    Milk

    mill-k

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

To serve

  • avocado, soft cheese, ham, cucumber, cress
    Avocado

    Avocado

    av-oh-car-doh

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

Method

  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.

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Comments, questions and tips

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patriciabushell
7th Oct, 2008
I added a beaten egg as part of the liquid content simply because I had just broken one....so successful that I always do now, they rise even more. I think they definitely need the cheese on top and I always use the strongest cheddar I can find. Superb and easy too.
artyray
25th Sep, 2008
3.05
Great recipe but... it is greatly improved if you add half a teaspoon of dried mustard (Colman's is easily available) and a big pinch of dried herbs to the flour. Together they really add flavour to the scone and really compliment the cheese. Also, if you like a bit of a kick why not try a pinch of cayenne pepper - but don't add too much, a little goes a very long way.
lbherts
19th Sep, 2008
3.05
nice, but rather bland. some salt or seasoning of some sort should improve them though
rachelmadriaga
19th Aug, 2008
5.05
I love these and make them in the summer each year. Great for picnics, and even as a side with salads and spreads for vegetarians.
beckiboo75
26th Jun, 2008
5.05
Made these today with the cheese & oats on top. Yum! I found the recipe makes 12 ideal picnic-sized scones.
imelda
20th Jun, 2008
Just made these for lunch - served them with a choise of blue cheese, cheddar and salad and they were a huge sucess - all guests have taken the recipe with them. This was my first attempt at scones and they are so easy. I copied Lauras idea of oats as well as cheese on top and they were lovely.
sparks
7th May, 2008
4.05
Loved it! They go really well with some soft cheese... great for breakfast!
lkrc87's picture
lkrc87
18th Apr, 2008
5.05
These are so nice, everyone I make them for loves them. I sprinkle cheese and a few oats on the top
sarahlouise123
25th Feb, 2008
Made these for my kids, they did'nt last very long.
glenystalbot
23rd Nov, 2007
4.05
Made these for a work colleague who wasn't keen on plain scones - and they disappeared fast .......

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