This light, fluffy cheese scones recipe is made with self-raising flour, cold butter, grated mature Cheddar and a pinch of cayenne pepper. The scones bake up golden and tall with a rich, savoury flavour. Ready in about 25 minutes, this recipe makes 8 scones.
I make these cheese scones whenever friends pop round for a cuppa. They never last long and everyone asks for the recipe.
Cheese Scones Ingredients
- 225g self-raising flour, plus extra for dusting
- ½ tsp baking powder
- A pinch of salt
- 50g cold butter, cut into small cubes
- 110g mature Cheddar cheese, grated
- ½ tsp cayenne pepper
- 1 medium egg
- 4–5 tbsp milk
How To Make Cheese Scones
- Preheat the oven: Set your oven to 220°C (200°C Fan / Gas Mark 7). Lightly grease a baking tray or line it with baking parchment.
- Mix the dry ingredients: Sift the self-raising flour, baking powder and salt into a large bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
- Add the cheese and spice: Stir in the grated Cheddar and cayenne pepper until evenly combined.
- Form the dough: Beat the egg in a small bowl and add it to the flour mixture with 4 tablespoons of milk. Use a round-bladed knife to bring it together into a soft dough, adding the last tablespoon of milk if needed.
- Shape the scones: Turn the dough out onto a lightly floured surface and pat it to about 2.5cm thick. Cut out rounds with a 6cm cutter, pressing straight down without twisting. Gather the offcuts, pat down gently and cut more.
- Bake: Place the scones on the prepared tray and brush the tops with a little milk. Bake for 10–12 minutes until well-risen and golden brown.
- Cool and serve: Transfer the scones to a wire rack and let them cool for a few minutes. Serve warm for the best flavour.
What Is the Secret to Perfect Cheese Scones?
- Keep the butter cold: Cold butter creates small pockets of steam in the oven, which is what gives scones their light, flaky layers. Work quickly so the butter stays firm.
- Handle the dough gently: Overworking develops gluten and makes scones tough. Mix only until the dough just comes together.
- Cut straight down: Press the cutter straight down and lift without twisting. Twisting can seal the edges and stop the scones from rising evenly.
- Brush with milk before baking: This gives the tops a golden, glossy finish. You can also use a little beaten egg for a richer colour. If you enjoy baking, try our Hairy Bikers focaccia bread next.
What Should You Serve on the Side?
Warm cheese scones are perfect for a savoury afternoon tea. They go wonderfully with a bowl of soup, such as a Hairy Bikers leek and potato soup or a classic tomato soup.
For a lighter snack, split them open and spread with butter and a slice of ham. A smear of onion marmalade gives a lovely sweet and savoury contrast. They also make a great side for a ploughman’s lunch alongside pickles and chutney.
Does This Keep Well?
Cheese scones are honestly best eaten on the day you bake them. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Wrap them in foil and warm in a moderate oven for a few minutes to refresh them.
You can also freeze unbaked scones. Place them on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
Nutrition Facts
- Serving Size: 1 scone
- Calories: 250 kcal
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 350mg
- Total Carbohydrate: 25g
- Dietary Fibre: 1g
- Sugars: 1g
- Protein: 8g
Frequently Asked Questions
What is the best cheese for cheese scones? A mature Cheddar works best because it has a strong flavour that comes through after baking. Red Leicester or Gruyère also work well if you want a different taste.
Should I use self-raising flour or plain flour for scones? Self-raising flour with a little extra baking powder gives the most reliable rise. Plain flour works too, but you will need to add about 2 teaspoons of baking powder per 225g.
How do Hairy Bikers cheese scones compare to Mary Berry’s? Mary Berry’s version uses mustard powder instead of cayenne pepper and more milk. The Hairy Bikers recipe has a warmer, spicier kick from the cayenne, and pairs well with soups like our Hairy Bikers pea and ham soup.
Can I make cheese scones ahead of time? You can cut the scones and freeze them unbaked on a tray. Bake straight from frozen, adding 2–3 extra minutes to the cook time.
Why are my cheese scones flat and not rising? The most common causes are old baking powder and overworked dough. Check your baking powder is fresh and mix only until the dough just holds together.
You May Also Like:
- Hairy Bikers Yorkshire Pudding Recipe
- Hairy Bikers Leek and Potato Soup Recipe
- Hairy Bikers Focaccia Bread Recipe
Hairy Bikers Cheese Scones Recipe
Description
This cheese scones recipe uses self-raising flour, cold butter, grated mature Cheddar and cayenne pepper to make light, fluffy scones in about 25 minutes. Serve them warm with butter or alongside a bowl of soup.
Ingredients
Instructions
- Preheat the oven: Set your oven to 220°C (200°C Fan / Gas Mark 7). Lightly grease a baking tray or line it with baking parchment.
- Mix the dry ingredients: Sift the self-raising flour, baking powder and salt into a large bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
- Add the cheese and spice: Stir in the grated Cheddar and cayenne pepper until evenly combined.
- Form the dough: Beat the egg in a small bowl and add it to the flour mixture with 4 tablespoons of milk. Use a round-bladed knife to bring it together into a soft dough, adding the last tablespoon of milk if needed.
- Shape the scones: Turn the dough out onto a lightly floured surface and pat it to about 2.5cm thick. Cut out rounds with a 6cm cutter, pressing straight down without twisting. Gather the offcuts, pat down gently and cut more.
- Bake: Place the scones on the prepared tray and brush the tops with a little milk. Bake for 10–12 minutes until well-risen and golden brown.
- Cool and serve: Transfer the scones to a wire rack and let them cool for a few minutes. Serve warm for the best flavour.
