This recipe makes generously-sized scones that are a perfect accompaniment to soups or stews. If you want to make smaller scones use a 5cm cutter instead and cook for a slightly shorter time.
These generously sized cheese scones are perfectly paired with salted butter. Perfect on an afternoon tea table spread or a quick lunch option, everyone needs a cheese scone recipe up their sleeve.
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Yields:
6
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
282
Ingredients
450g
plain flour, plus extra to dust
2tsp.
baking powder
100g
butter, chilled and cubed
150g
Cheddar cheese, coarsely grated
200ml
semi-skimmed milk
2
medium eggs
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Lightly flour a large baking sheet.
Step 2Put the flour, baking powder, butter and a pinch of salt in a food processor, pulse until mixture resembles breadcrumbs (alternatively, rub butter into flour and baking powder using your fingertips). Tip into a large bowl and stir in 125g Cheddar.
Step 3 In a jug, whisk the milk with 1 egg. Make a well in the centre of the flour mixture, add the milk/egg mixture and stir together. Knead briefly in the bowl until dough just comes together.
Step 4Tip dough out on to a lightly floured surface, pat out to an even 3cm thickness. Stamp out 7.5cm rounds, re-shaping and stamping out trimmings as needed (see GH Tip). You should have 6 scones. Transfer to the prepared baking sheet, spacing apart.
Step 5Beat remaining egg and lightly brush over the tops of the scones. Sprinkle over remaining cheese. Bake for 25-30min until golden and risen. Serve warm or room temperature, with butter.
GH Tip:
For the tallest scones possible, press the cutter straight down instead of twisting it.
To store:
Store in an airtight container at room temperature for up to 2 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
