These generously sized cheese scones are perfectly paired with salted butter. Perfect on an afternoon tea table spread or a quick lunch option, everyone needs a cheese scone recipe up their sleeve.
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- 450 g plain flour, plus extra to dust
- 2 tsp. baking powder
- 100 g butter, chilled and cubed
- 150 g Cheddar cheese, coarsely grated
- 200 ml semi-skimmed milk
- 2 medium eggs
- Step 1Preheat oven to 220°C (200°C fan) mark 7. Lightly flour a large baking sheet.
- Step 2Put the flour, baking powder, butter and a pinch of salt in a food processor, pulse until mixture resembles breadcrumbs (alternatively, rub butter into flour and baking powder using your fingertips). Tip into a large bowl and stir in 125g Cheddar.
- Step 3 In a jug, whisk the milk with 1 egg. Make a well in the centre of the flour mixture, add the milk/egg mixture and stir together. Knead briefly in the bowl until dough just comes together.
- Step 4Tip dough out on to a lightly floured surface, pat out to an even 3cm thickness. Stamp out 7.5cm rounds, re-shaping and stamping out trimmings as needed (see GH Tip). You should have 6 scones. Transfer to the prepared baking sheet, spacing apart.
- Step 5Beat remaining egg and lightly brush over the tops of the scones. Sprinkle over remaining cheese. Bake for 25-30min until golden and risen. Serve warm or room temperature, with butter.
GH Tip:
For the tallest scones possible, press the cutter straight down instead of twisting it.
To store:
Store in an airtight container at room temperature for up to 2 days.
Per scone:
- Calories: 282
- Protein: 10g
- Total fat: 24g
- Saturates: 15g
- Carbs: 4g
- Total sugars: 2g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
