Cheese scones
Makes: 12
![Cheese scones](/uploads/media/720x770/08/7528-cheese_scones.jpg?v=1-0)
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
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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](/uploads/media/100x100/09/7039-Ailsa-Brown.jpg?v=1-0)
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](/uploads/media/100x100/09/7039-Ailsa-Brown.jpg?v=1-0)
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.