James Martin Cheese Scones Recipe

These cheese scones are soft, cheesy, and full of flavor. They’re made with simple ingredients and come out golden and fluffy every time. Perfect for breakfast, snacks, or afternoon tea. You can also make them ahead or freeze them for later.

Ingredients Needed:

• 345g (2 ¾ cups) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 113g (½ cup) unsalted butter, cold and cubed
• 200g (7oz) grated cheese*
• 2 tablespoons fresh chives, finely chopped
• 225g (8oz) buttermilk, plus more if needed

Topping:

• Milk for brushing
• Grated cheese

How To Make Cheese Scones Recipe?

1. Mix the dry ingredients: Whisk the flour, baking powder, and salt in a big mixing bowl.
2. Add the butter: Add the cold butter cubes and rub them into the flour using your fingertips or a pastry cutter until the mix looks like coarse crumbs.
3. Add cheese and chives: Stir in the grated cheese and chopped chives.
4. Mix in the buttermilk: Pour in the buttermilk and gently mix with a spoon or spatula. Then use your hands to bring it together into a soft dough. If it feels too dry, add a little more milk.
5. Shape the dough: Place the dough on a floured surface and gently press it into a rough ball.
6. Fold the dough: Roll it into a rectangle about 17x25cm. Fold the top third down, then the bottom third up, like folding paper.
7. Repeat folding: Turn the dough 90 degrees and roll it again into a rectangle. Fold it the same way.
8. Final fold and shape: Turn and roll one last time into the same size rectangle.
9. Cut the scones: Cut the dough into 8 large or 10 smaller scones using a sharp knife.
10. Chill the dough: Put the scones in the fridge while you preheat the oven to 220°C.
11. Prepare for baking: Line a baking sheet with parchment paper. Place the cold scones on it.
12. Add topping and bake: Brush the tops with milk and sprinkle a little grated cheese on top. Bake for around 15 minutes or until golden brown.

Recipe Tips:

• Keep the butter cold: Cold butter makes the scones flaky and soft inside. Don’t let it melt while mixing—work fast and use your fingertips only.
• Use strong cheese: Go for mature cheddar or a mix with parmesan. It gives the scones a richer flavor that stands out.
• Don’t skip the folds: Folding the dough (like a pamphlet) adds layers and helps the scones rise tall and fluffy when baked.
• Chill before baking: Putting the cut scones in the fridge helps keep the butter cold and gives a better texture when baked.
• Don’t overmix the dough: Mix just enough to bring the dough together. Overmixing makes the scones tough instead of light and soft.

How To Store Leftovers?

• Refrigerate: First, let the leftover cheese scones cool to room temperature. Then place them in an airtight container and store them in the fridge for up to 4 days.
• Freeze: Let the cheese scones cool completely. Place them on a tray to freeze until solid, then transfer to a freezer bag. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 310 kcal
• Total Fat: 19g
• Saturated Fat: 12g
• Cholesterol: 50mg
• Sodium: 420mg
• Potassium: 120mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 9g

Try More James Martin Recipes:

• James Martin Pulled Pork Recipe
• James Martin Coleslaw Recipe

James Martin Cheese Scones Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

310

kcal

These cheese scones are soft, cheesy, and full of flavor. They’re made with simple ingredients and come out golden and fluffy every time. Perfect for breakfast, snacks, or afternoon tea. You can also make them ahead or freeze them for later.

Ingredients

• 345g (2 ¾ cups) all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 113g (½ cup) unsalted butter, cold and cubed

• 200g (7oz) grated cheese*

• 2 tablespoons fresh chives, finely chopped

• 225g (8oz) buttermilk, plus more if needed

• Topping:

• Milk for brushing

• Grated cheese

Directions

• Mix the dry ingredients: Whisk the flour, baking powder, and salt in a big mixing bowl.
• Add the butter: Add the cold butter cubes and rub them into the flour using your fingertips or a pastry cutter until the mix looks like coarse crumbs.
• Add cheese and chives: Stir in the grated cheese and chopped chives.
• Mix in the buttermilk: Pour in the buttermilk and gently mix with a spoon or spatula. Then use your hands to bring it together into a soft dough. If it feels too dry, add a little more milk.
• Shape the dough: Place the dough on a floured surface and gently press it into a rough ball.
• Fold the dough: Roll it into a rectangle about 17x25cm. Fold the top third down, then the bottom third up, like folding paper.
• Repeat folding: Turn the dough 90 degrees and roll it again into a rectangle. Fold it the same way.
• Final fold and shape: Turn and roll one last time into the same size rectangle.
• Cut the scones: Cut the dough into 8 large or 10 smaller scones using a sharp knife.
• Chill the dough: Put the scones in the fridge while you preheat the oven to 220°C.
• Prepare for baking: Line a baking sheet with parchment paper. Place the cold scones on it.
• Add topping and bake: Brush the tops with milk and sprinkle a little grated cheese on top. Bake for around 15 minutes or until golden brown.

Notes

• Keep the butter cold: Cold butter makes the scones flaky and soft inside. Don’t let it melt while mixing—work fast and use your fingertips only.
• Use strong cheese: Go for mature cheddar or a mix with parmesan. It gives the scones a richer flavor that stands out.
• Don’t skip the folds: Folding the dough (like a pamphlet) adds layers and helps the scones rise tall and fluffy when baked.
• Chill before baking: Putting the cut scones in the fridge helps keep the butter cold and gives a better texture when baked.
• Don’t overmix the dough: Mix just enough to bring the dough together. Overmixing makes the scones tough instead of light and soft.