Cheese scones

    20 min

    These scones are very moreish and the teaspoon of mustard gives them a little extra bite. I make these scones with Mexicana cheese sometimes as it gives a great flavour, but normal Cheddar works fine. You can make these scones any size. I either use a round biscuit cutter, or for bigger scones I use a pint glass. Lovely served warm and with butter.

    Nottinghamshire, England, UK
    2120 people made this

    Makes: 12 small scones

    • 200g self-raising flour
    • 1/2 teaspoon salt
    • 1 teaspoon dry mustard powder
    • 1/2 teaspoon pepper
    • 50g butter
    • 150ml (1/4 pint) milk
    • 100g Cheddar cheese or half Cheddar and half Mexicana cheese

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 230 C / Gas 8.
    2. Sift flour and salt into a bowl. Add the mustard and the pepper.
    3. Rub in the butter finely. Very cold butter works best. Grate the cheese and add to the mixture.
    4. Add the milk and mix together with either fingers or a wooden spoon.
    5. Turn onto a floured surface and knead quickly. If mixture is quite moist, just add a little more flour to the surface.
    6. Roll out with rolling pin and cut into the size you require. Transfer onto a buttered baking tray and brush the top of the scones with milk.
    7. Bake in the oven for 7-10 minutes until the scones have turned golden. Once baked put on a wire rack to cool.

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    Reviews in English (11)


    Unfortunately these ARE very moorish and simple to make. Too simple infact... I will be 20 stone before Christmas with recipes like this Just be wary of the cheese sticking to surfaces. As the author says, use a buttered baking tray. I used non-stick foil and the cheese stuck!  -  10 Mar 2012


    First time i've ever made scones but these were so easy and taste so nice I will definately be making again  -  30 Nov 2011


    Easy and very yummy. Will definitely make again.  -  24 May 2013