Cheese scones are one of those comforting, can’t-go-wrong bakes. Warm, golden, and wonderfully cheesy, they make the perfect snack, picnic treat, or a savoury addition to lunch. I love serving them slightly warm with a bit of butter or cream cheese — simple and satisfying!
How To Make Cheese Scones
This recipe is really easy to follow and doesn’t take long at all. You can make the dough by hand (a lovely bit of therapeutic baking!) or speed things up using a food processor. I used my Ninja Food Processor — it grated the cheese in seconds and mixed everything into a dough with barely any effort.
What You Need
👉 For more concise ingredients and instructions, scroll to the bottom for the printable recipe card.
This recipe makes around 8 to 10 scones, depending on the size of your cutter.
Self-Raising Flour
I used 225g, this is the base of your scones. Self-raising flour already contains a raising agent, which helps the scones puff up as they bake. Don’t forget to dust your surface with a little extra when rolling out the dough.
Baking Powder
Even though self-raising flour includes a raising agent, I added 1 tsp of baking powder to give these scones an extra lift and fluffiness.
Salt
A small amount of salt brings out the flavour of the cheese and balances the richness of the dough.
Mustard Powder or Cayenne Pepper
This is optional, but a little mustard powder or cayenne adds a gentle warmth and enhances the cheese flavour. You could also try smoked paprika if you like a deeper, slightly smoky taste. I added just half a teaspoon.
Cold Butter
Straight from the fridge is best. Cold butter rubbed into the flour creates light, flaky layers — it’s what gives scones their classic texture. If using a food processor, just pulse it in until you get a breadcrumb-like mix. I used 50g of cubed butter.
Mature Cheddar
I used mature cheddar for maximum flavour. You’ll add 100g to the dough, and reserve the remaining 30g to sprinkle on top before baking. Feel free to experiment with other cheeses too — Parmesan, Red Leicester, or another type of cheese could work well.
I used the Ninja Food Processor to quickly grate the cheese, but of course you can use your regular cheese grater.
Whole Milk
About 150ml of milk brings the dough together and helps give the scones that lovely golden top when brushed over before baking. If the dough feels a bit dry, just add a splash more milk.
Making Them
Preheat Your Oven
First things first — get your oven heated to 200°C (180°C fan) / 400°F / Gas Mark 6 so it’s ready to go once your scones are shaped. Also, line a baking tray with baking parchment to prevent sticking.
Mix Your Dry Ingredients
In a large mixing bowl (or your food processor), combine the self-raising flour, baking powder, salt and optional mustard powder.
Give everything a quick stir so the baking powder and seasoning are evenly distributed.
Rub In the Butter
Add the cubed cold butter. If you’re mixing by hand, rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. It’s a bit like making crumble — take your time and lift the mixture as you go to keep it airy. Using a food processor? Just pulse a few times until you reach that breadcrumb consistency.
Stir In the Cheese
Add 100g of your grated cheddar to the bowl and mix it in so it’s evenly spread throughout the mixture. You should still be able to see little flecks of cheese throughout the flour.
Add the Milk
Pour in the milk and gently mix using a spatula until a soft dough starts to form. If it looks a little dry or crumbly, add a teaspoon or two more milk — just enough to bring it together. You can also use the dough attachment of a food processor if you are using that.
Shape the Dough
Lightly flour your work surface and tip out the dough. Give it a few gentle kneads to bring it together (literally just a few times — overworking can make scones tough).
Pat the dough out to about 2–2.5cm thick, then cut into rounds using a 5–6cm cutter. If you don’t have a cutter, just slice the dough into triangles or wedges for a rustic feel.
Add Cheese Topping
Place your scones onto the prepared baking tray. Brush the tops lightly with a little milk — this helps them turn beautifully golden. Then sprinkle the remaining 30g of cheese over the top of each one.
Bake
Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown and have risen nicely. They should smell amazing!
Cool & Serve
Once baked, transfer them to a wire rack and allow to cool slightly. They’re best served warm, sliced open with a bit of butter, cream cheese, or even a dab of chutney if you fancy.
Variations To Try
- Extra mature cheddar will give a stronger, sharper flavour.
- Stir through chopped spring onions or chives for a fresh, oniony lift.
- Add a pinch of smoked paprika or some Parmesan to the mix for a deeper, savoury finish.
Can Scones Be Cooked In An Air Fryer?
Yes, they can. Prepare them as above and air fry at 180°C for 10 minutes, if they need more cooking time, air fry for a further 2 minutes. I have cooked regular plain scones in an air fryer with great results.
Are You Looking For More Simple Baking Recipes?
Check out these baking recipes for similar easy to make treats:
- Shortbread
- Flapjacks
- Banana Bread
- Scones (plain)
Cheese Scones
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Equipment
Ingredients
- 225 g self-raising flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp mustard powder or a pinch of cayenne pepper optional
- 50 g cold butter cubed
- 130 g mature cheddar grated (100g for the dough, 30g for the top)
- 150 ml whole milk plus extra for brushing
Instructions
- Preheat oven to 200°C (180°C fan) / 400°F / Gas Mark 6 and line/grease a baking tray.
- In a large mixing bowl (or food processor bowl), combine 225g self-raising flour, 1½ tsp baking powder, ½ tsp salt, ½ tsp mustard powder or a pinch of cayenne pepper (if using).
- Add the cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. If you are using a food processor pulse until you get that breadcrumb texture.
- Stir in 100g of grated cheddar. A quick pulse in the processor will mix it in evenly.
- Pour in the milk and mix gently until a soft dough forms. If the dough feels dry, add a splash more milk — just a teaspoon at a time. If you want to use the food processor for this, using the dough blade, press low and gradually add the milk through the feeder tube until the mixture starts to form a soft ball around the blade and the bowl is clean.
- Lightly flour your work surface. Turn the dough out and gently knead it just a few times to bring it together — don’t overwork it.
- Pat the dough to a thickness of 2–2.5cm. Cut out rounds using a 5–6cm cutter, or shape into wedges for a more rustic look.
- Place the scones on your prepared tray. Brush the tops with a little milk and sprinkle over the remaining 30g of cheddar.
- Pop them in the oven for 12–15 minutes, until golden brown and nicely risen.
- Transfer the scones to a wire rack. They’re best enjoyed slightly warm, with a little butter or cream cheese.
Nutrition information is automatically calculated, so should only be used as an estimate.