These savory cheddar cheese scones are perfect for any meal or as a delightful standalone snack. With the optional addition of mustard powder and cayenne pepper, they have a zesty kick that makes them irresistible. These scones are quick and easy to make, with a flaky texture and a deliciously cheesy flavor. Whether you’re serving them alongside soup or enjoying them on their own, these cheese scones are sure to impress.

Why You’ll Love This Recipe

This recipe for cheese scones delivers a perfect balance of savory flavor and flaky texture. The addition of sharp cheddar cheese ensures a rich and satisfying bite, while the optional mustard powder and cayenne pepper offer a warm, subtle heat. Not only are these scones easy to make, but they’re also versatile. You can serve them as an accompaniment to a variety of meals or enjoy them on their own with a hot cup of tea or coffee. The best part? These cheese scones are ideal for both beginners and seasoned bakers alike!

Ingredients

• 250 g (2 cups) Self-Raising Flour

• 75 g (2 ⅔ oz) Cold Butter, cubed

• 150 g (1 ¼ cups) Cheddar Cheese, grated (mild or strong)

• 125 ml (4 ¼ floz) Milk

• 1 Large Egg

• ½ teaspoon Mustard Powder, optional

• 1 teaspoon Baking Powder

• ¼ teaspoon Salt

• Pinch of Cayenne Pepper, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 220°C (425°F). Position your oven rack in the middle for even baking. Line a baking sheet with parchment paper or a silicone baking mat.

2. Make the Scone Dough: In a large mixing bowl, sift together 250g self-raising flour, 1 teaspoon baking powder, ¼ teaspoon salt, and a pinch of cayenne pepper. If you’re using mustard powder, sift it into the mixture for an added flavor boost.

3. Add 75g cold, cubed butter to the dry ingredients. Using a pastry blender, a fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Stir in the 150g grated cheddar cheese.

4. In a separate bowl, whisk together 125ml milk and 1 large egg. Make a well in the center of the dry ingredients and pour in the wet mixture.

5. Mix until just combined to form a sticky dough. Be careful not to overmix, as this will result in tough scones.

6. Turn the dough out onto a lightly floured surface and knead it gently a few times.

7. Shape the dough into a round disc about 2 cm thick. Use a round cookie cutter to cut out 8 scones, or simply cut the disc into 8 wedges.

8. Place the scones on the prepared baking sheet. Optionally, brush the tops with a little milk for a shiny finish.

9. Bake for 15-20 minutes, or until golden brown on top. Remove from the oven and transfer to a wire rack to cool slightly.

Servings and Timing

• Servings: 8 scones

• Prep time: 20 minutes

• Cook time: 15 minutes

• Total time: 35 minutes

Variations

• Herb-infused Scones: Add finely chopped fresh herbs like rosemary or thyme to the dry ingredients for an added layer of flavor.

• Cheese Varieties: Experiment with different types of cheese such as Gruyère, Parmesan, or a spicy pepper jack for unique flavors.

• Add-ins: Consider mixing in cooked bacon bits, sautéed onions, or even sun-dried tomatoes for a more complex flavor profile.bacon bits, sautéed onions, or even sun-dried tomatoes for a more complex flavor

Storage/Reheating

• Storage: These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

• Freezing: You can freeze the scones for up to one month. To freeze, place the scones on a baking sheet and freeze until firm, then transfer them to a resealable bag or airtight container.

• Reheating: To reheat, preheat the oven to 180°C (350°F) and bake for 10 minutes or until warmed through.

FAQs

1. Can I use all-purpose flour instead of self-raising flour?

Yes, you can make your own self-raising flour by adding 1 ½ teaspoons of baking powder for each cup of all-purpose flour.

2. How can I make these scones fluffier?

Be sure not to overmix the dough. The less you handle the dough, the fluffier the scones will be. Also, consider using very cold butter for a flakier texture.

3. Can I substitute the cheddar cheese with another type of cheese?

Yes! You can substitute cheddar with any cheese you prefer. Try Gruyère, mozzarella, or even a tangy blue cheese for different flavors.

4. How do I get a golden color on top of the scones?

Brushing the tops of the scones with a little milk before baking will give them a shiny, golden finish.

5. Can I add herbs or spices to these scones?

Absolutely! Fresh or dried herbs like rosemary, thyme, or oregano will complement the cheese nicely. You can also experiment with adding a little garlic powder or smoked paprika.

6. Can I make these scones ahead of time?

You can prepare the dough in advance, shape it into a disc, and store it in the fridge for up to 24 hours before baking. Alternatively, freeze the unbaked scones and bake them straight from frozen, adding a few extra minutes to the bake time.

7. How can I ensure my scones are flaky?

Use cold butter and avoid overworking the dough. This helps create the flaky layers typical of scones.

8. Can I freeze cheese scones?

Yes, these scones freeze very well. Just make sure they are completely cooled before freezing and store them in an airtight container or freezer bag.

9. How do I reheat frozen scones?

To reheat frozen scones, thaw them at room temperature and bake in a preheated oven at 180°C (350°F) for about 10 minutes.

10. Can I add mustard powder to the scones if I don’t want them spicy?

Mustard powder adds flavor without significant heat. If you don’t want any spiciness, you can omit the cayenne pepper and mustard powder, or reduce the mustard powder to a small pinch.

Conclusion

These ultimate cheese scones are the perfect combination of flaky, cheesy, and savory flavors. Whether you’re serving them alongside a soup, as a snack, or for a special breakfast, they’re a hit every time. With a few easy variations and tips for storage and reheating, you can enjoy them whenever the craving strikes!