These little savoury cheese scones have a wonderful melt-in-the-mouth quality...
Total time 35 mins
Skill level Easy
- 50g (2oz) unsalted butter, softened
- 225g (8oz) self-raising flour
- 1tsp baking powder
- 100g (4oz) extra-mature Cheddar, grated, plus extra for topping
- 130ml (4½fl oz) skimmed milk
Our favourite topping for cheese scones is butter, spread thickly and allowed to melt through the fluffy inside of each scone. If you prefer though you really can add any topping you please - just use them as you would normal bread and top with all sorts of things, like ham, cheese, salad or chutneys.
If this is your first time making cheese scones then why not watch our simple step-by-step video above to make sure yours come out perfectly from the very first go.
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Rub the butter into the flour with a pinch of salt, until the mixture resembles fine breadcrumbs. Stir through the baking powder and grated cheese, then make a well in the centre and pour in the milk. Quickly stir the flour with a knife until the dough comes together. Tip on to a floured surface, bring lightly together with your hands, then pat into a disc around 4cm (1½in) thick.
Using a 4cm (1½in) floured cutter, cut out rounds and place them on a floured baking sheet. Sprinkle some grated cheese on top of each scone, then bake for 15 to 20 minutes, until golden. Serve warm with butter.