Cheddar Cheese Scones
British cheddar scones are tender savoury rounds made with cold butter, mature cheddar and a light touch when mixing, ideal warm with butter.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the oven to 220°C and line a baking tray.
- 2
Mix the flour, baking powder, mustard powder, salt and pepper. Rub in the cold butter until the mixture resembles coarse crumbs.
- 3
Stir in most of the cheddar, then add enough milk to form a soft dough. Mix only until combined.
- 4
Pat the dough to about 2.5 cm thick, cut rounds and place them close together on the tray.
- 5
Brush the tops with milk and scatter over the remaining cheddar.
- 6
Bake for 12–15 minutes until well risen and golden. Split and serve warm.
Cook notes
Tips
Handle the dough as little as possible.
Use mature cheddar for a clear cheese flavour.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Best eaten on the day of baking.
- Freeze cooled scones for up to 1 month.
Substitutions
- Red Leicester can replace part of the cheddar.
- Buttermilk can replace milk.
What to Serve With
- Salted butter
- Chutney
- Soup
Common Mistakes
- Overmixing produces tough scones.
- Rolling too thin prevents a good rise.
Recipe FAQ
What makes this Cheddar Cheese Scones traditional?
A lightly handled, baking-powder-raised dough gives the characteristic tender scone crumb.
Can I prepare Cheddar Cheese Scones ahead?
Freeze cut unbaked scones and bake from frozen, allowing a few extra minutes.
Kitchen tools
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Baking sheet
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Chef knife
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Cutting board
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Measuring spoons
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