My perfect cheese scones

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A recipe to make perfech cheese scones that are light and fluffy

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 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 leftovers can be used on toast. Use Marmite if you prefer.

A recipe for whipped Bovril butter for scones

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 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 mac n cheese.

You can see all my tips on how to make perfect scones in this post.

cheese scones and Bovril butter on a cooling rack

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.

Ingredients to make cheese scones
Cheese scones cooling on a rack

Other recipes you might like:

My best scone recipes

Easy butternut scones with cheese and chives

Easy Pumpkin and Parmesan scones

Quick & easy cranberry & orange scones

Easy lemonade scones with cheese and herbs

My best baking recipes on Drizzleanddip

Perfect cheese scones

The perfect light & fluffy cheese scones with whipped Bovril butter.
Print Recipe
A recipe to make perfech cheese scones that are light and fluffy
Prep Time:15 minutes
Cook Time:15 minutes

Ingredients

Cheese scones:

  • 450 gms 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
  • 100 gms butter frozen or very cold, grated
  • 250 gms very mature Cheddar cheese grated + extra for topping
  • 200 ml cold milk
  • 1 large free-range egg an extra egg to brush the top, optional

Whipped Bovril butter:

  • 100 gms butter room temperature
  • 1 -2 tablespoons Bovril however much you like

Instructions

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!

Notes

Cheese scones can be frozen. Reheat in a microwave, air fryer or the oven.
Servings: 12 -15
Author: Sam Linsell

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6 Comments

  1. Would love to try but I have always used cups as measurements. And my oven at F, not C.

  2. Hi Elaine, I’m sorry the recipe won’t work out for you, it =really is so good. It’s always better to weigh ingredients for baking. Its very accurate that way.

  3. Claudia Johnston says:

    I am always looking for the perfect cheese scone and this may be the one.
    Question: What would the fan oven temperature be?
    Looking forward to a really cheesy scone.

  4. HI Claudia, you will love these cheese scones. The temp for a fan oven will be around 10C lower.

  5. Hey Sam! Just couldnt get the dough to come together – can you maybe inlclude how you mix to the part where you take it out to roll innyour video please? Thanks

  6. Hi Lize, sorry the recipe didn’t work out for you and I won’t be able to redo my video to show the step that is missing. If you are in the USA perhaps you didn’t weigh out the ingredients’ properly. it’s always better to weigh ingredients when baking. This is a tried and tested recipe and I’m not sure why it didn’t work out for you or what you did wrong.

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