Mature cheddar and herb scones
Prep time: 20 minsTotal time: 
Mature cheddar and herb scones
'These are inspired by American cheddar biscuits and are so good with a hearty fish chowder. They’re really warm and comforting'
Prep time: 20 minsTotal time: 
Calum Montgomery
In 2017, Calum and his wife, Eilidh, purchased Edinbane Lodge – an old hunting lodge thought to be one of the oldest continuously operated buildings in Skye – and have transformed it into one of the best restaurants on the island, picking up many awards, including four AA Rosettes. Calum was also crowned 2025's Scottish Chef of the Year.
Calum Montgomery
In 2017, Calum and his wife, Eilidh, purchased Edinbane Lodge – an old hunting lodge thought to be one of the oldest continuously operated buildings in Skye – and have transformed it into one of the best restaurants on the island, picking up many awards, including four AA Rosettes. Calum was also crowned 2025's Scottish Chef of the Year.
Ingredients
- 260g plain flour, plus extra to dust
- 1 tbsp caster sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- ¼ tsp cayenne pepper
- ¼ tsp smoked paprika
- 130g buttermilk
- 65g salted butter, frozen and grated
- 200g mature cheddar, frozen and grated
- 2 x 20g packs chives, finely chopped
- ½ x 30g pack flat leaf parsley, finely chopped
- 20g unsalted butter, melted, plus extra butter to serve (optional)
Step by step
To make it easier to grate the cheese and butter – and to ensure a fluffier scone – pop them in the freezer for a few hours before you start the recipe.
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Combine the flour, sugar, baking powder, salt, cayenne pepper and smoked paprika in a large bowl. Add the buttermilk and mix gently with a wooden spoon until the mixture comes together. Fold in the grated butter, cheddar and chopped herbs until combined, taking care not to overmix.
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Preheat the oven to 220°C, fan 200°C, gas 7, and line 2 baking trays with baking paper. Lightly dust a work surface with flour, divide the dough into 2 pieces and shape each piece into a 2.5cmthick rectangular log. Wrap the dough in clingfilm and pop in the freezer for 10-15 minutes, to firm up.
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Remove from the freezer, slice into 2.5cm squares and place these on the prepared trays. Bake the mini scones for 12-14 minutes, or until golden and puffed. Allow to cool on the tray then brush with the melted butter before serving.
