For the best cheese scone recipe, which has been tried and tested over the years by generations of our family, you will need the following ingredients and equipment.
Ingredients to make the best Cheese Scone recipe:
200g self raising flour
50g unsalted butter
1/2 tsp salt
1/2 tsp mustard powder
100g finely grated cheese
About 80ml milk
Extra Milk and grated cheese for top
Lightly grease a large baking tray or cover it with a silicone baking sheet.
In a large mixing bowl mix together the flour, salt and mustard powder. Note the mustard powder makes the cheese taste cheesier. Trust me – don’t miss this one out!
Rub together, between your fingertips, the flour mixture with the butter. The best way to describe “rubbing together” would be to make pincers with your hands and make circles with your thumbs on the pads of your fingers. Once they are mixed together they should resemble fine breadcrumbs.
Stir through the grated cheese making sure there are no large clumps.
Pour in half of the milk and stir with a metal knife. The dough will slowly start to clump together, add enough milk to bring it all together into almost one lump. It is better to have too little milk than too much. You don’t want the dough to be sticky.
Once you have nearly all the dough clumped together, turn it out onto the worktop and lightly knead for about 30 seconds to bring it together with your hands.
Top tip – be gentle!
Roll out, on a lightly floured surface, or press it down with your fingers to about 2.5cm thick.
Cut out with whatever shaped or sized cutter you fancy – sometimes I make lots of little scones for my kids’ packed lunches, other times I make fewer scones but large ones for a nice big snack!
Place on the baking tray (if you need advice on baking trays, read our handy guide).
Lightly brush some milk over the tops of all the scones (not so much that it is saturated or trickles down the sides) and then sprinkle a little cheese on top of each. Again, try not to let the cheese hang down over the edges – I am convinced this stops them rising properly!
Bake in the middle of the oven – my original recipe states 10-12 minutes but with my current fan oven it is more like 12-13 minutes. You want the cheese to be golden on top – too pale and they look a bit pasty!
To test them tap the bottoms of the scones with the pad of your finger and they should sound hollow.
Transfer them to a wire rack to cool. It is tempting to eat them immediately as the cheese smells soooo delicious, but they are sadly just too soft and will feel undercooked – wait about 20 mins or so, pull them apart (never use a knife to cut scones) slather in butter and enjoy…
An alternative to this recipe would be Plain Scones – simply don’t add the cheese or mustard powder and sprinkle a course grain of sugar onto the milky top before baking – with lashings of strawberry jam and clotted cream are the best way to eat these bites of delight 🙂
Some of the equipment you will need to make these cheese scones:
Cheese Grater with Storage Container and Lid
This insanely practical, food-grade cheese grater consists of 2 grades of stainless steel grater, storage container (BPA-free) and lid for storage. Suitable for all sorts of foods – not just cheese! You can easily grate potatoes, cucumbers, carrots etc. The fine grade is suitable for ingredients like lemon zest or ginger, anywhere you need a gentler touch. Easy-to-use and safe for the kids or elderly bakers! Dishwasher safe.
Set of 6 Kitchencraft Double-Edged Pastry Cutters
These very clever, double-sided dough cutters are perfect for biscuits, cookies or…scones! Cut plain or fluted shapes (I prefer my scones fluted, but it’s your call) with the double-sided design. Grooved ridges around the middle of the cutter ensure a comfortable hold. 6 reversible cutters ranging from 5cm (2″) to 11cm (4.5″) wide. Rust-resistant stainless steel and dishwasher-safe, of course.
Kitchencraft Non-Stick Baking Tray
Measuring 14″ x 10″ (35cm x 25cm) this is an exceptional value, entry-level baking tray. Buy 2 or 3 of them and you’ll never want for scones again! Made of commercial-grade carbon steel. Should give you years of baking, and comes with a 20-year guarantee and 5-year non-stick guarantee. Electroplated and sand-blasted for extra durability. You can never have enough of these!