Cheese Scones
These savory cheese scones are a delightful snack, perfect for an afternoon tea or a quick bite. They are flaky on the outside with a tender, cheesy interior, and best served warm.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 225 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 2 tspbaking powder
- 0.5 tspsalt
- 50 gunsalted butter, cold, cubed
- 100 gcheddar cheese, grated
- 120 mlmilk, cold
for glaze
- 1 pcsegg, beaten(optional)
Equipment
scone cutter · large bowl · wire rack · baking sheet · whisk
The method
Step by step
- 1
Preheat your oven to 200°C (390°F) and lightly flour a baking sheet.
About 5 min
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
About 1 min
Cook’s note: Ensure all dry ingredients are well combined for even rising.
- 3
Add the cold, cubed unsalted butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
About 3 min
Cook’s note: Work quickly to keep the butter cold, which helps create a flaky texture.
- 4
Stir in the grated cheddar cheese, reserving a small amount for sprinkling on top if desired.
About 1 min
- 5
Make a well in the center of the mixture and pour in the cold milk. Mix with a butter knife or your hands until a soft, shaggy dough forms.
About 2 min
Cook’s note: Do not overmix; just combine until no dry flour remains.
- 6
Turn the dough out onto a lightly floured surface and gently pat or roll it to about 2 cm (¾ inch) thickness.
About 1 min
Cook’s note: Avoid kneading the dough to maintain tenderness.
- 7
Using a 6 cm (2.5 inch) round cutter, cut out scones and place them on the prepared baking sheet.
About 2 min
Cook’s note: Push the cutter straight down without twisting for best rise.
- 8
Brush the tops of the scones with beaten egg if using, and sprinkle with any reserved cheese.
About 1 min
Cook’s note: The egg wash gives a golden-brown finish.
- 9
Bake for 12-15 minutes, or until golden brown and well risen.
About 15 min
- 10
Transfer the scones to a wire rack to cool slightly before serving warm.
Per serving
Nutrition
- Calories
- 225.3kcal
- Protein
- 7.6g
- Carbs
- 25.1g
- Fat
- 10.3g
- Fibre
- 0.8g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cheese scones in an airtight container at room temperature.
Reheat in a preheated oven at 160°C (325°F) for 5-7 minutes, or until warmed through.
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