- Vegetarian
- No added sugar
- Diabetes friendly
- Shellfish free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Egg free
- Seafood free
Nothing will warm you up or comfort you quicker than a flaky and moist cheese scone with a generous smear of soft butter on top of it.
- Makes16
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 3 cups (450g) self-raising flour
- 1 tsp baking powder
- 80g butter, cold, chopped
- 1 cup (120g) grated cheddar
- 3/4 cup (60g) finely grated parmesan
- 1 1/3 cups (330ml) cold milk, plus extra to brush
- Extra butter, to serve
- Tomato chutney, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat the oven to 200°C. Line a large baking tray with baking paper.
Step 2
Sift flour and baking powder into a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add 2/3 cup (80g) of the cheddar and ½ cup (40g) parmesan and lightly stir to combine. Make a well in the centre. Pour in the milk. Stir mixture with a flat-bladed knife until mixture just sticks together. The mixture should be slightly sticky.
Step 3
Turn onto a clean, lightly floured work surface and bring dough together into a rough ball. Don’t overwork the dough. Use your fingertips to gently pat the dough out until 2.5cm-thick. Use a 5cm-diameter round cutter dipped in flour to cut scones from the dough. Reform any excess dough to cut out more scones. Arrange the scones, almost touching, on the prepared tray. Brush lightly with extra milk and sprinkle with remaining cheddar and parmesan cheeses.
Step 4
Bake for 15-20 mins or until golden and cooked through. Serve warm with extra butter and tomato chutney.
Recipe tip
We used a sharp vintage cheddar to make sure our scones had a rich cheesy flavour.
COOK. STORE. SAVE.
Use it up: Use leftover butter to make pumpkin or tomato soup, which will pair well with these scones.
Cheese scones recipe
This recipe for light and fluffy cheese scones is one you’ll return to time and time again. Just 20 minutes of prep, 20 minutes in the oven, and voila – a comforting baked treat that you can have for breakfast, a quick lunchbox snack, afternoon tea, or as a bread roll replacement for soups or braised meat dishes. No kneading or yeast is needed. Using mainly pantry staples, all you need to grab from the supermarket is some cheddar and parmesan cheese. It’s savoury and cheesy with a buttery soft crumb – and it’s hard to stop at just one!
How to make this cheese scone recipe
Here are the top tips for making this recipe:
- For best results, use a baking scale to accurately measure the ingredients.
- Make sure the baking powder you use isn’t expired.
- Don’t substitute the butter for margarine, as it won’t work well with the measurements of other ingredients in this particular recipe.
- You can use unsalted or salted butter.
- Remember to keep the butter in the fridge until you’re ready to add it to the dough. You may want to mix in some herbs or curry powder, chives or thyme.
- Remember: no kneading or overworking the dough. Just mix gently until it comes together.
Storing and serving these easy cheese scones
To store, cool them down before placing them in an airtight container in the fridge for up to 3 days. To freeze, transfer to a freezer-safe resealable bag or airtight container and freeze for up to 3 months.
When serving, warm them up if you’re not eating them fresh out of the oven. Serve with roasted pumpkin soup, tomato soup, scrambled eggs, smoked salmon, herbed butter, cured meats, pickles, salad, chutney or caramelised onions. A cheese scone is also a welcome substitute for bread rolls at dinner parties.
Now get cooking
Try this recipe for cheese scones the next time you’re entertaining, or if you need to add some excitement to lunchboxes. For other scone recipes, check out these ones for pumpkin scones, apple and blue cheese pull-apart scones and Curtis Stone’s mini savoury scones.
FAQs
Cheese scones
- Makes16
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 3 cups (450g) self-raising flour
- 1 tsp baking powder
- 80g butter, cold, chopped
- 1 cup (120g) grated cheddar
- 3/4 cup (60g) finely grated parmesan
- 1 1/3 cups (330ml) cold milk, plus extra to brush
- Extra butter, to serve
- Tomato chutney, to serve
Description
Nothing will warm you up or comfort you quicker than a flaky and moist cheese scone with a generous smear of soft butter on top of it.
Method
Step 1
Preheat the oven to 200°C. Line a large baking tray with baking paper.
Step 2
Sift flour and baking powder into a large bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add 2/3 cup (80g) of the cheddar and ½ cup (40g) parmesan and lightly stir to combine. Make a well in the centre. Pour in the milk. Stir mixture with a flat-bladed knife until mixture just sticks together. The mixture should be slightly sticky.
Step 3
Turn onto a clean, lightly floured work surface and bring dough together into a rough ball. Don’t overwork the dough. Use your fingertips to gently pat the dough out until 2.5cm-thick. Use a 5cm-diameter round cutter dipped in flour to cut scones from the dough. Reform any excess dough to cut out more scones. Arrange the scones, almost touching, on the prepared tray. Brush lightly with extra milk and sprinkle with remaining cheddar and parmesan cheeses.
Step 4
Bake for 15-20 mins or until golden and cooked through. Serve warm with extra butter and tomato chutney.