Cheese Scones with a Hint of Garlic

    Cheese Scones with a Hint of Garlic


    99 people made this

    About this recipe: These savoury scones are wonderful on their own, spread with butter or eaten alongside a bowl of hot soup. You can cut the scones into any shape you prefer. However, it is important not to overwork the dough, otherwise they will be heavy and tough.

    Makes: 8 scones

    • 250g self-raising flour
    • 30g butter
    • Pinch salt
    • 60g mature Cheddar cheese, grated
    • 1 clove garlic, finely chopped
    • 250ml milk

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 220 C / Gas 7. Lightly grease a baking tray.
    2. Sieve together flour and salt in a large bowl. Rub in the butter with your fingers until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the centre of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
    3. Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 2.5cm thick circle. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
    4. Bake in preheated oven for 10 to 20 minutes or until light brown. Serve hot or let cool on a wire rack.
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    Reviews in English (100)


    Love the cheese scones  -  08 Mar 2015


    Iv made these on many occasions now they are lush,my partner loves them  -  27 Nov 2014


    I have worked as a chef for a few years and I am always keen to try new recipes. I was looking for a new cheese scone recipe. I came across this one and tried it. On the first attempt I was not very impressed. I tried again but changed a few things. I put 6tps (90g butter) like other people recommed. Also the amonut of milk stated was way to much you only need. 2/3 of a cup (175mls). Also I see alot of other people have had problems with the dough being very sticky. It is ment to be quite stick but one you have made the dough. Before flatening and cooking. Put in a bowl and cover with cling film. Put in fridge for 20-30min. This will alow dough to rest and will give flour time to absorb milk. You will end with a scones that are not sogy and the dough will be easier to handle. One final thing The temperature of oven that is stated in recipe if far to high. You should cook at 180c max. If you cook at a lower temperature then it will cook better and the scones will be light with that crubley texture that so many of you are looking for. Rather than sogy and heavy.If you cook at a very high temperature the out side will cook befor the inside and will result in the inside not cooking proberly. after making these ajustments my second batch of scone came out fantastic. They were the best I have tasted. I hope this helps  -  25 Jan 2008  (Review from Allrecipes US | Canada)

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