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Delicious soft and light cheese scones, packed full of flavour, and perfect for an afternoon treat!

Now, I am a true fan of all things scone. I love my fruit scones, my plain buttery scones, my lemon and blueberry scones and definitely CHEESE scones! Seriously though, cheese is one of my favourite things on the planet – I struggle not to eat it every day.

This recipe is so light and fluffy, yet packed full of mature cheese – the ultimate in flavouring for something so delicate! I serve my scones either slapped with butter, an extra sprinkling of cheese, or even on the side of a soup! They are the perfect accompaniment to a casserole, and I top mine with them as a sort of dumpling!

I use a mix of two cheeses in my scones as I love the salty flavour of the parmesan, but the cheddar is the easiest and most used cheese in my house so there is always some spare to bake scones with!

I personally love a hot cheese scone with a bit of marmite on top – a bit like my marmite and cheese rolls recipe but I have the scones as a late afternoon treat and then my cheese and marmite rolls as a breakfast dish – I just cant get enough!

When at a tea-rooms but not quite in the mood for something sweet, I find the perfect treat is a freshly baked Cheese Scone. They are not to heavy on the stomach, and are a real pleasure to eat – Not the healthiest of treats however. You can try using reduced fat cheese, but I don’t bother, its all or nothing for me with these!

I love making little afternoon teas for friends with this recipe as we have plenty of sweet cake in the mix so a savoury scone is the perfect balance. My perfect afternoon tea arrangement is an array of finger sandwiches, my mini victoria sponge cakes, some macarons and these delightful beauties!

Cheese Scones

Delicious soft and light cheese scones, packed full of flavour, and perfect for an afternoon treat!
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Category: Afternoon Tea
Type: Scones
Keyword: cheese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 scones
Author: Jane's Patisserie

Ingredients

  • 300 g self raising flour plus extra for dusting
  • 60 g unsalted butter cold and cubed
  • 1/2 tsp mustard powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt
  • 100 g mature cheddar cheese grated
  • 25 g parmesan cheese finely grated
  • 150 ml whole milk

Also required

  • Extra grated cheese
  • Milk
  • 4cm cutter

Instructions

  • Heat the oven to 220C/210C Fan/Gas mark 7 and line a baking tray(s) - place tray in the oven to start heating with the oven
  • Mix together the self raising flour, unsalted butter, mustard powder, cayenne pepper, and salt then rub together until the butter has essentially disappeared and the texture of all the mixture is like breadcrumbs - alternatively, put all of the same ingredients into a food processor and mix until the breadcrumbs texture is created!
  • Mix in the grated cheese, and then pour in 75% of the milk
  • Stir with a spatula until combined into a slightly sticky dough - if it is too dry, then continue to add the rest of the milk until it is ideal
  • Tip the dough out onto a lightly floured work surface and pat down with your hand till it is about 3-4cm deep
  • Remove the trays from the oven carefully
  • Using a 4cm round cutter, cut out the scones and place on the baking tray(s)
  • Knead the dough slightly to combine it all again, flatten, and cut the scones out - repeat until all the dough has been used!
  • Brush the scones with a bit of milk, and sprinkle with some cheese -
  • Bake in the oven for 10-15 minutes
  • Move to a wire rack and leave to cool slightly!
  • ENJOY!

Notes

  • Serve at breakfast for a lazy day, or on the side of a delicious bowl of homemade soup - they will suit the side of any dish perfectly.
  • You can change up the cheeses you use, but try and stick to hard cheeses - a 'wet' cheese won't work as well as it'll change the amount of moisture in the dough.
  • You can also change the spices used in the recipe, I love the slight hint of the mustard powder (even though I am not a mustard fan) and the cayenne pepper gives a wonderfully slight kick!
  • These are best eaten when still warm out of the oven, or on the day of baking - I usually microwave mine to warm again, or flash back in the oven to revive them the day after baking!

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

48 Comments

  1. Amanda on May 1, 2022 at 4:07 pm

    If I want to use with 400g s.r flour, how much extra milk and butter will I need?

  2. Jane Coles on March 12, 2022 at 5:25 pm

    Can these be frozen?

  3. Sue on October 31, 2020 at 12:25 pm

    Am loving all your recipes just done the cheese scones vey nice 😃 now doing the carrot cake which will be awesome too ,easy to follow recipes xx

  4. Nikki Coles on December 23, 2019 at 12:11 pm

    I’ve made these a couple of times now and each time they have turned out perfectly! Easy to make, absolutely delicious and a real family favourite. My only problem with this site is… too many fabulous recipes too little time! 🤭
    Thank you Jane. 😁

  5. Barbara Smith on December 14, 2019 at 7:24 pm

    First time making cheese scones and this recipe was so easy to follow and they turned out amazing. I’ll definately be making these again.

  6. Gina on October 28, 2019 at 11:21 am

    Hi Jane, I’m going to attempt these for a work buffet. To do twice the amount, can I just double up on everything, or is it best to do the normal recipe twice??
    P.s. I love your recipes, always my go-to for baking!

    • Jane's Patisserie on October 28, 2019 at 6:49 pm

      You should be fine to just double the ingredients with these scones!! x



    • Jane's Patisserie on October 28, 2019 at 6:49 pm

      So glad you liked it!



  7. Marylikestobake on October 22, 2019 at 7:58 pm

    Made these several times, always turn out lovely, thanks for this gorgeous recipe Jane😋

  8. Amy on April 11, 2019 at 10:34 am

    is whole milk essential? can i use skimmed milk?

    • Jane's Patisserie on April 11, 2019 at 12:42 pm

      Whole milk is much more preferable as it won’t split during baking.. semi skimmed can sometimes work. Don’t use skimmed in baking as it’s not really milk..



  9. amanda on June 1, 2018 at 10:42 am

    Hi Jane, does the butter needs to be cold? or Room Temperature is fine? thanks

  10. Kaylene on September 13, 2015 at 3:51 am

    This recipe is one I use, I also use other ingredients. Even had left over mashed potatoes and sausages cut up small made into scones. Bacon and cheese goes down well too! Love your photo;s! Yum!

  11. in the oven | pistachios circa 1863 on May 11, 2015 at 1:42 pm

    […] for 60-70 minutes, after all), I decided to make some cheese scones. Ever since this recipe from Jane’s Patisserie popped up on my Reader (there’s a reason why I’m a loyal subscriber!) I knew I’d […]

  12. Alex on May 7, 2015 at 5:04 pm

    These look amazing!! I might have to make these this weekend! Just what I need! Cheeeeese and more cheese!! ? Love the pics! Xx

    • Jane's Patisserie on May 7, 2015 at 5:57 pm

      haha I love that you love cheese as much as I apparently!! And let me know how they go!! xxx



  13. urbanmonique on April 29, 2015 at 2:20 pm

    Oh, be still my heart…

  14. siljedaber on April 28, 2015 at 1:08 pm

    These pictures made me hungry. I will definitely have to try these out. 🙂

    • Jane's Patisserie on April 28, 2015 at 1:18 pm

      Haha sorry about that! But let me know how they turn out 😛



  15. eha78 on April 28, 2015 at 11:33 am

    Oh my goodness, these look devine. I will definitely be trying them this weekend. X

    • Jane's Patisserie on April 28, 2015 at 11:45 am

      Thank you so much!! 🙂 Let me know how they go! x



    • eha78 on April 28, 2015 at 11:53 am

      Yes, I will ? x



  16. thedementedfairy on April 28, 2015 at 11:17 am

    I love cheese scones- and as for most basic baking, I always use the Be-Ro book recipe. Gorgeous. Also a fan of the casserole-topped-with-scones thing, I always called it a ‘cobbler’. Nom nom nom, might go make some scones now…

    • Jane's Patisserie on April 28, 2015 at 11:45 am

      I think you’re thinking of a Cassoulet? haha they’re my favourite winter treat!



    • thedementedfairy on April 28, 2015 at 11:49 am

      No- cassoulet is sausages and beans, stew with scones on top is cobbler! Maybe it depends on where you come from? lol



    • Jane's Patisserie on April 28, 2015 at 11:50 am

      I think it must as I call it a cassoulet haha – everything is always different! Such as scones/biscuits being the same thing!



    • thedementedfairy on April 28, 2015 at 11:52 am

      Yanks, what can I say? lol lol



  17. Jenna on April 27, 2015 at 11:29 pm

    These look AMAZING!! I can’t wait to give them a try! I too am a cheese lover and eat it everyday as well!

    • Jane's Patisserie on April 28, 2015 at 8:32 am

      Thank you, Jenna! And yay please do!! I love that someone else appreciates cheese as much as me hahaha



  18. srividhya on April 27, 2015 at 8:29 pm

    Great idea. Lovely scones. Bookmarking this Jane.

  19. kristenchan0921 on April 27, 2015 at 1:50 pm

    Wow this looks fantastic! I love your pictures and the recipe sounds amazing 😉

  20. Ema Jones on April 27, 2015 at 1:26 pm

    I’m adding in some diced chicken, plz suggest…

    • Jane's Patisserie on April 27, 2015 at 1:48 pm

      That would be tasty!! Ive never tried them with chicken but I’m sure it’ll work ☺️



    • Ema Jones on April 29, 2015 at 8:54 am

      Hey Jane, I love adding chicken in almost every recipe.



    • Jane's Patisserie on April 29, 2015 at 10:58 am

      I might try it, gotta love chicken!



  21. Pistachios on April 27, 2015 at 1:20 pm

    Haha “…already had cake for breakfast” – I like how you kind of just slipped that in there! I also like eating cake at breakfast 😀

    As for these scones, I assume they taste best straight out of the oven, but can you also do a big batch and keep them for a couple of days?

    • Jane's Patisserie on April 27, 2015 at 1:47 pm

      I’m glad you noticed 😉 haha and yeah they’re best warm (I knew I forgot to put something on the recipe!!) so if they haven’t all disappeared I just microwave them for like 20 seconds and it refreshes them 🙂 but definitely best on day of baking!



    • Pistachios on April 28, 2015 at 1:00 pm

      Awesome! Thanks for the tip 🙂



  22. Whisked Away on April 27, 2015 at 11:17 am

    We just had the most delicious cheese scones this past weekend and I made a mental note to find a good cheese scone recipe, and I think I found it! Thanks!

    • Jane's Patisserie on April 27, 2015 at 12:36 pm

      They’re my favourite savoury treat!! And I’m glad 🙂 x



  23. lovethelittlebakery on April 27, 2015 at 10:11 am

    These look amazing! I can’t wait to try this recipe 🙂 It gives me an excuse to treat myself to some nice chutneys as well!

    • Jane's Patisserie on April 27, 2015 at 10:35 am

      Thank you so much!! And that sounds like the perfect combination!



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