Cheddar Cheese Scones

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Light, buttery, cheesy, melt in the mouth, hot savoury scones served warm, with salted butter. Delicious served simply but also wonderful with salad, some extra cheese or ham, alongside a grazing board or dunked into hot soup.

Although they are actually relatively easy to make and use only a few basic ingredients, they are also easy to ruin – too much handling of the dough, too much liquid, or not enough liquid, and they will be hard and dry. Follow this recipe and fingers crossed, yours will be light and fluffy too.

You can make these scones either in the food processor or by hand. Personally I use a food processor but I have included instructions in the recipe to make them by hand as well.

How to make Cheddar Cheese Scones

Collect all your ingredients together:

• mature cheddar cheese
• plain/all-purpose flour, plus more for dusting
• baking powder
• fine salt
• freshly ground black pepper
• cold, unsalted butter, cut into small cubes
• egg
• milk
• Dijon mustard

Topping –

• beaten egg, to glaze
• cheddar cheese
• sprinkling of chilli flakes or sesame seeds, optional

How to make these delicious savoury scones:

1. Either grate the cheese or chop into cubes and pulse in a food processor until it forms large crumbs. Divide the cheese into 2 portions, one weighing 100g (for the scone mixture) and the other weighing 50g (for the topping). Set aside.
2. Measure the flour, baking powder, salt and pepper into a food processor or mixing bowl and pulse/stir to mix.
3. Either:
   • a) add the butter to the food processor and pulse until the butter and flour resemble fine breadcrumbs, or
   • b) add the butter to the flour in the mixing bowl and rub it into the flour with your fingertips, until it resembles fine breadcrumbs. 
4. Add the cheese to the butter and flour and either pulse or stir to mix
5. Beat the egg in a measuring jug and remove ½ tablespoon. Set the ½ tablespoon of egg aside to use as a glaze on the scones, before they go in the oven.
6. Add the milk to the remaining egg to come to a total of 100ml. Stir to mix and beat in the Dijon mustard.
7. Either:
   • a) pour the milk and egg mixture into the food processor and pulse until just mixed, or
   • b) make a well in the centre of the flour mix and pour in the milk and egg mixture. Use a metal knife to stir until just mixed
8. Tip the scone mixture onto a lightly floured work surface and bring together gently with lightly floured hands.
9. Very gently knead the dough only 2 or 3 times, to ensure it comes together into a ball. Work the dough as little as possible.
10. Use your hand to press the dough down to 3cms thick. Dip a 5cm plain cutter in flour and use to cut out as many scones as possible. I get 4 out of my first batch.
11. Re-knead the dough to bring it back together. Again, handle the dough as little as possible. You should get a further 4 scones from the remaining dough. Remember to re-flour the cutter to stop it sticking to the dough.
12. Brush the tops of the scones with the ½ tablespoon egg wash you set aside earlier. Sprinkle over the cheese and chilli flakes or sesame seeds, if using.
13. Take the hot baking tray out of the oven and place the scones directly onto the tray. There is no need to grease the tray.
14. Bake for 8 – 10 minutes in the centre of the oven until risen and the tops are lightly browned.
15. Ideally, serve warm from the oven, on the day that they are made. Delicious served simply with salted butter but also wonderful with salad, some extra cheese or ham, alongside a grazing board or dunked into hot soup.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.