These are my perfect cheese scones. A very nostalgic recipe for me and I think I have found the perfect ratios here. They are light and fluffy and very cheesy.
I made a whipped Bovril butter to go with them. Who doesn’t love a slathering of butter on a hot scone? Whipping butter makes it so easy to spread. Any leftover can be used on toast. Use Marmite if you prefer.
How to make perfect cheese scones:
Self-raising flour takes the guesswork out of the process. If you don’t have it then add quite a lot of baking powder to cake flour.
Hot English mustard powder is a must. It amplifies the cheese flavour and gives these cheese scones a delicious lift.
Herbs are entirely optional. Sometimes I love them and other times I like the scones plain. Chives are the way to roll here (although I’m planning on trying sage on my next run).
Use a very strong cheese like very mature Cheddar. You will not get the level of cheese flavour required to make a perfect cheese scone from a mild cheese.
The only way I would improve this recipe would be to add more grated cheese to the top and I would put a good sprinkle underneath. There is nothing nicer than crispy melted cheese. Like the bits that leak out of a toasted cheese sandwich into a pan. Or the corner pieces of a mac n cheese.
You can see all my tips on how to make perfect scones in this post.
Most importantly, when making scones, don’t overwork the dough and don’t flatten them too much before cutting. If you don’t want to cut these in rounds, make 2 round balls, flatten them slightly and cut each into 5 triangles.
I made this recipe for a campaign for Kerrygold South Africa on Instagram. I adore their creamy butter made from Irish dairy cows that freely graze on the greenest grass. You can check out my Instagram for all the details. This post is not sponsored I just had to share the recipe.Print
Perfect cheese scones
The perfect light & fluffy cheese scones with whipped Bovril butter.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 12-15
- Category: baking
- Method: Baking
450gms self-raising flour (or 450gms cake flour with 6 tsp baking powder)
1 tsp salt
1 Tbsp English Mustard powder
2 Tbsp finely chopped chives (optional)
100gms butter, frozen or very cold, grated
250gms very mature Cheddar cheese, grated + extra for topping
200ml cold milk
1 large free-range egg (an extra egg to brush the top, optional)
Whipped Bovril butter:
100gms butter, room temperature
1 –2 tablespoons Bovril (however much you like)
To make the scones:
Preheat the oven to 210C and line a large baking tray with baking or silicone paper.
In a large bowl, whisk the flour, salt, and mustard powder (and herbs if you are using them). Add the grated cold butter and using your hands work it into the flour using your fingers to make a coarse crumb. Add the grated cheese and mix to combine.
Whisk the egg with the cold milk and then pour this into the flour mixture until well combined. Do not overwork the dough. Add a splash of milk if necessary.
Tip the dough out onto a floured surface and press the dough together into a roughly round shape about 3cm-4cm high. Using a round cookie cutter with a sharp edge about 6cm in width, cut out 12 – 15 rounds. Press loose bits of dough together to use up all remaining dough.
Place the dough rounds spaced out on the lined baking sheet and brush the tops with a beaten egg or a little milk (optional). Top with a sprinkle of finely grated Cheddar cheese. Bake for 12 – 15 minutes until golden brown and risen. Cool on a cooling rack.
To make the whipped Bovril butter:
Add the Bovril to the softened butter in a bowl and whip using a handheld electric whisk until fluffy. Spread generously onto the warm scones and enjoy!
Keywords: cheese, scones, perfect, herbs, butter, easy, recipe
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