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Top view of Cheese Scones on baking parchment on a baking tray
35Total Time
15Prep Time
20Bake Time

Cheese Scones Recipe

2 Reviews

How to make cheese scones:

These melt-in-the-mouth cheese scones are the perfect addition to a homemade soup or stew. We love eating ours fresh out of the oven, with a slather of butter.

Follow these nine easy steps, and in less than 40 minutes you'll have baked a batch of 12 delicious cheese scones.

Which cheese should I use in my scones?

We use cheddar cheese in our recipe, but any other hard strong cheese like Red Leicester or a bit of Parmesan would also work.

Looking for a fruity alternative? Try out our fruit scones.

35Total Time
15Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 220°C (200°C fan, gas mark 7). Lightly oil and flour your 23 x 29 baking tray and put to one side.

  2. Step 2:

    In a large bowl combine the flour, salt, cream of tartar, 100g mature cheddar and black pepper.

  3. Step 3:

    In another bowl combine the buttermilk, olive oil, water, Worcestershire sauce and mustard.

  4. Step 4:

    Make a well in the centre of the flour mixture and pour in the buttermilk mixture.

  5. Step 5:

    Using your hand, spread your fingers wide and mix the buttermilk and flour mixtures together until well combined, adding a little more cold water if the mixture is a little too dry to come together.

  6. Step 6:

    Sprinkle a work surface with a little extra flour and place your dough in the centre. Using a rolling pin, roll out the dough to approximately 2.5 cm thick.

  7. Step 7:

    Cut cirlces out of the dough, and place close together on the prepared baking tray. Repeat this process until the dough has been used.

  8. Step 8:

    Brush each scone with the beaten egg and evenly sprinkle on the remaining 25g grated Cheddar cheese.

  9. Step 9:

    Bake in the oven for 20 minutes or until risen and golden, covering with foil if the cheese begins to brown too much.


    • 500g Allinson's Self Raising Flour
    • 1 tsp Salt (heaped)
    • 3 tsp Cream of tartar
    • 100g Cheddar cheese (mature, grated)
    •  Black pepper (3 grinds of fresh ground)
    • 284ml Buttermilk
    • 1 tbsp Olive oil
    • 1 tbsp Water (cold)
    • 2 tsp Worcestershire sauce
    • 2 tsp Wholegrain mustard
    • 1 Egg(s) (free range)
    • 25g Cheddar cheese (grated for sprinkling)

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