Uploaded June 2025 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/cheese-scones
As much as I love traditional jam and cream ones, these cheese scones have my heart.... Savoury scones for the win! Flaky fluffy insides, craggy crunchy golden outsides. Please serve warm! - Nagi x
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Cheese scones
1 3/4 cups plain flour / all-purpose flour (260g)
1 1/2 cups (150 g) shredded cheddar or tasty cheese (packet shredded ok, tightly pack the cups!)
3 tsp baking powder
1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
100 g (7 tbsp) unsalted butter, cold, cut into 1 cm cubes
3/4 cup milk, cold (180 ml), plus a little extra for brushing (preferably full fat)
Topping / Serving:
1/3 cup (30 g) shredded cheese, for topping
Butter, for spreading
1. Pulse flour, baking powder, and salt once. Add butter, pulse 4 times until pea-sized bits remain. Add cheese, pulse once. While pulsing, pour in milk until just combined.
2. Knead into a ball on lightly floured surface, pat down to 3cm/1.4” thick disc, put on paper. Brush with milk, press on cheese, cut into 6 wedges.
3. Place on a tray, pull wedges 5cm/2” apart, bake 20 min at 200°C/390°F (180°C fan) until deep golden. Cool 5 minutes, then enjoy warm with butter!
Recipe ⬇️ or print: recipetineats.com/cheese-scones
As much as I love traditional jam and cream ones, these cheese scones have my heart.... Savoury scones for the win! Flaky fluffy insides, craggy crunchy golden outsides. Please serve warm! - Nagi x
–––––––––––
Cheese scones
1 3/4 cups plain flour / all-purpose flour (260g)
1 1/2 cups (150 g) shredded cheddar or tasty cheese (packet shredded ok, tightly pack the cups!)
3 tsp baking powder
1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
100 g (7 tbsp) unsalted butter, cold, cut into 1 cm cubes
3/4 cup milk, cold (180 ml), plus a little extra for brushing (preferably full fat)
Topping / Serving:
1/3 cup (30 g) shredded cheese, for topping
Butter, for spreading
1. Pulse flour, baking powder, and salt once. Add butter, pulse 4 times until pea-sized bits remain. Add cheese, pulse once. While pulsing, pour in milk until just combined.
2. Knead into a ball on lightly floured surface, pat down to 3cm/1.4” thick disc, put on paper. Brush with milk, press on cheese, cut into 6 wedges.
3. Place on a tray, pull wedges 5cm/2” apart, bake 20 min at 200°C/390°F (180°C fan) until deep golden. Cool 5 minutes, then enjoy warm with butter!
