Cheese Scones Recipe (Makes 12–16 Large Scones)

Introduction

Cheese scones are savory baked treats with a tender, flaky interior and a rich cheesy flavor. This detailed recipe is designed to produce bakery-style cheese scones that are golden on the outside, soft on the inside, and packed with cheese in every bite. The method includes explanations for every step so you can achieve consistent results.

Ingredients

Dry Ingredients

500 g (4 cups) all-purpose flour
20 g (4 teaspoons) baking powder
5 g (1 teaspoon) baking soda
10 g (2 teaspoons) fine salt
1 teaspoon mustard powder (optional, enhances cheese flavor)
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)

Fat

125 g (½ cup + 1 tablespoon) cold unsalted butter, cut into small cubes

Cheese

300 g mature cheddar cheese, grated
- 250 g for the dough
- 50 g for topping

Wet Ingredients

250 ml (1 cup) cold whole milk
125 ml (½ cup) buttermilk
1 large egg

Egg Wash

1 egg
1 tablespoon milk

Optional Flavor Additions

Choose one or combine several:

2 tablespoons finely chopped chives
1 tablespoon fresh thyme leaves
2 tablespoons finely chopped spring onions
1 teaspoon garlic powder
2 tablespoons finely chopped parsley
50 g grated parmesan cheese

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Box grater
Pastry cutter or fork
Rolling pin
Baking tray
Baking paper
Pastry brush
Cooling rack

Preparation

Step 1: Preheat the Oven

Preheat your oven to 220°C (425°F).

Place a baking tray in the oven while it heats. A hot tray helps the scones rise quickly.

Line another tray with baking paper if preferred.

Step 2: Prepare the Dry Mixture

In a large bowl combine:

Flour
Baking powder
Baking soda
Salt
Mustard powder
Black pepper
Cayenne pepper

Whisk thoroughly for at least 30 seconds to distribute the raising agents evenly.

This ensures the scones rise uniformly.

Step 3: Add the Butter

Add the cold cubed butter.

Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

You should still see some pea-sized pieces of butter.

These butter pieces create steam during baking, helping produce a light and flaky texture.

Do not overwork the mixture.

The butter should remain cold.

Step 4: Add the Cheese

Add:

250 g grated cheddar

Mix gently until evenly distributed.

If using herbs or additional flavorings, stir them in now.

The cheese should coat lightly with flour.

This prevents clumping and ensures even distribution.

Step 5: Prepare the Wet Ingredients

In a separate bowl whisk together:

Milk
Buttermilk
Egg

Whisk until smooth and fully combined.

Step 6: Form the Dough

Create a well in the center of the dry ingredients.

Pour in the wet mixture.

Using a butter knife or spatula, mix gently until a rough dough forms.

The dough should look slightly shaggy and uneven.

Avoid kneading heavily.

Overmixing develops gluten and creates tough scones.

Step 7: Bring the Dough Together

Turn the dough onto a lightly floured surface.

Gently press it together.

Fold it over itself 3–4 times.

This creates layers while maintaining tenderness.

Do not knead like bread dough.

The dough should remain soft.

Step 8: Shape the Dough

Pat the dough into a rectangle approximately:

3 cm (1¼ inches) thick

For extra flaky layers:

Fold the rectangle into thirds.
Rotate 90 degrees.
Flatten again to the same thickness.

Repeat once more.

This simple lamination creates beautiful layers.

Step 9: Cut the Scones

Using a 6–7 cm round cutter:

Press straight down.
Do not twist.

Twisting seals the edges and can reduce the rise.

Gather scraps carefully.

Re-shape gently and cut additional scones.

You should obtain approximately 12–16 scones depending on cutter size.

Step 10: Apply Egg Wash

Whisk together:

1 egg
1 tablespoon milk

Brush the tops only.

Avoid brushing the sides.

Egg wash on the sides can interfere with rising.

Step 11: Add Extra Cheese

Sprinkle the remaining:

50 g grated cheddar

over the tops.

This creates a delicious golden crust.

Baking

Step 12: Bake

Place the scones onto the hot tray.

Leave space between each scone.

Bake at:

220°C (425°F) for 12–15 minutes

until:

Deep golden brown
Well risen
Cheese is bubbling slightly

Internal temperature should be approximately 93–96°C (200–205°F).

Cooling

Remove from the oven.

Allow the scones to cool on the tray for 5 minutes.

Transfer to a wire rack.

Serve warm for the best flavor and texture.

Serving Suggestions

Serve with:

Butter
Cream cheese
Garlic butter
Soup
Stews
Scrambled eggs
Smoked salmon
Ham
Roasted vegetables

Cheese scones are excellent for breakfast, lunch, afternoon tea, or as a side dish.

Storage

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days.

Reheat before serving.

Freezer

Freeze baked scones for up to 3 months.

Wrap individually and place in a freezer-safe bag.

Reheating

Oven Method

Bake at 180°C (350°F) for 5–7 minutes.

Air Fryer

Heat at 160°C (320°F) for 3–4 minutes.

Microwave

Heat for 15–20 seconds, though this may soften the crust.

Professional Tips for Perfect Cheese Scones

Keep ingredients cold.
Use strong mature cheddar for maximum flavor.
Do not overmix the dough.
Use a sharp cutter.
Cut straight down without twisting.
Bake in a fully preheated oven.
Leave visible butter pieces in the dough.
Add herbs for complexity.
Brush only the tops with egg wash.
Serve warm whenever possible.

The result is a batch of rich, fluffy, cheesy scones with a crisp golden crust, tender layers, and a deep savory flavor throughout.