Cheese scones hold a special place in the hearts of home bakers everywhere. With their golden crusts, buttery interiors, and comforting aroma, these savory pastries offer an irresistible twist on the classic scone. Whether you’re serving them for brunch, pairing them with soup, or enjoying one warm with a dab of butter, cheese scones deliver satisfying flavor with every bite.
Unlike sweet scones, these rely on sharp cheese and rich cream to create a savory profile that’s as comforting as it is indulgent. The key to bakery-quality cheese scones lies not just in the ingredients, but in the technique—keeping everything cold, working the dough gently, and layering flavors smartly. Let’s dive into this fail-proof recipe that promises melt-in-your-mouth results every time.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 10 scones
- Difficulty: Easy
Ingredients
- 2 cups (300g) self-raising flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup (125ml) milk, cold
- 1/2 cup (125ml) cream, cold
- 1 egg (for brushing)
- 1 stick (115g) unsalted butter, chilled, cut into cubes
- 1 1/4 cups (125g) shredded cheddar or tasty cheese
- Extra shredded cheese, for topping
Dry Ingredients
Wet Ingredients
Butter & Cheese
Optional Topping
Cooking Instructions
- Preheat your oven to 220°C/430°F (200°C fan). Line a baking sheet with parchment paper and place it in the oven to preheat—this creates a wonderfully crisp base.
- In a large bowl, whisk together self-raising flour, salt, and baking powder. Grate your cheese fresh now to maximize melt and flavor.
- Add cold butter cubes. Rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Work quickly to keep the butter cold for that perfect flake.
- Stir in the shredded cheese until evenly mixed.
- Combine cold milk and cream in a small jug. Make a well in the dry mix and pour in the liquid. Use a butter knife or spatula to gently stir until just combined—don’t overmix.
- Turn the dough onto a floured surface and gently press into a 1-inch thick disc. Let the dough rest for 5 minutes to relax the gluten and improve tenderness.
- Using a round cutter, cut scones by pressing straight down. Avoid twisting. Gently reshape scraps for more scones.
- Place the rounds on the hot baking tray. Brush tops with beaten egg and sprinkle with extra cheese.
- Bake for 20–22 minutes until risen and golden. Cool slightly on a wire rack before serving warm.
Tips, Variations & Serving Suggestions
- Use a strong-flavored cheese like mature cheddar or aged Gruyère for depth.
- Fold in extras like chopped chives, cooked bacon, or a pinch of cayenne for flavor twists.
- Serve alongside tomato soup, creamy scrambled eggs, or even a light salad for a balanced plate.
- For extra flake, chill the cut scones for 10 minutes before baking.
- Freeze unbaked scones for a future bake-and-serve treat.
Conclusion
These buttery cheese scones are the ultimate savory bake—crisp on the outside, tender inside, and filled with cheesy richness. They come together quickly and make any meal feel more special. Whether you're baking for a casual brunch or prepping a cozy snack, this recipe guarantees flavor and texture in every bite.
For the original recipe and more from the source, visit Cheese scones.
FAQ
Can I use plain flour instead of self-raising flour?
Yes. Use plain flour and add 2 teaspoons of baking powder per cup to create a self-raising effect.
How do I store cheese scones?
Keep them in an airtight container for up to 2 days. Reheat in the oven to restore crispness. You can also freeze them for up to 2 months.
Why is cold butter important?
Cold butter creates steam as it melts, helping the scones puff up and develop a flaky, tender texture.
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