Cheese scones
Makes: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Cheese scones
Recipe by Ailsa Brown
Thought to have originated in Scotland hundreds of years ago, scones are a British classic, sweet or savoury
Makes: 12
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
317Kcal
Fat
18gr
Saturates
11gr
Carbs
29gr
Sugars
1gr
Fibre
1gr
Protein
9gr
Salt
1.1gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 450g self-raising flour, plus more for dusting
- 1 tsp fine sea salt
- 2 tsp English mustard powder
- ½ tsp cayenne pepper
- 150g unsalted butter, cubed
- 200g mixed grated cheese, such as extra mature cheddar, red Leicester and Parmesan (or vegetarian alternatives)
- 150ml whole milk
- 1 medium egg, beaten
Step by step
Get ahead
Best enjoyed warm straight from the oven. If making ahead or freezing, reheat in a low oven before serving.
- Preheat the oven to 220°C, fan 200°C, gas 7. In a large bowl, mix together the flour, salt, mustard, cayenne and a good grind of black pepper. Add the butter and either pulse in a food processor or rub in by hand until it has a crumb-like texture.
- Reserve a large handful of cheese for later, then mix the rest into the flour mixture thoroughly. Combine the milk with 100ml water, then use a knife to quickly mix in the liquid until it’s just coming together as a dough, or blitz together briefly if you’re using a food processor.
- Tip out onto a lightly floured surface. Flatten with your hands into a rectangle, about 3-4cm thick. Cut out the scones using a floured 7cm fluted or straight cutter, re-shaping the trimmings as needed, to get 12 scones. Place on a baking tray lined with baking paper. Brush liberally with the beaten egg and scatter over the reserved cheese. Bake for 15-18 minutes until well-risen and crisp. Cool on a wire rack for 10 minutes, then split open and enjoy with butter and chutney, if you like.
