These cheesy scones are soft, warm, and full of flavor. They’re easy to make with just a few basic ingredients and taste amazingly fresh from the oven. Enjoy them with soup, butter, or as a quick snack.

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Ingredients Needed:

225g/8oz self-raising flour
pinch of salt
55g/2oz butter
25g/1oz mature cheddar, grated
150ml/5fl oz milk

How To Make Cheese Scones Recipe?

Preheat the oven: heat the oven to 220C and lightly grease a baking sheet.
Mix the dry ingredients: in a bowl, mix the flour and salt, then rub in the butter using your fingers until it looks like breadcrumbs.
Add cheese and milk: add the grated cheese and pour in the milk, stirring until it forms a soft dough.
Shape the dough: put the dough on a floured surface and gently knead it. Pat it into a round about 2cm thick.
Cut the scones: use a 5cm cutter to cut out scones and place them on the baking sheet. Press the extra dough together and cut more scones.
Brush the tops: brush the tops with a little milk.
Bake: bake for 12–15 minutes until golden and risen. Let them cool on a wire rack.

Recipe Tips:

Use cold butter straight from the fridge: this helps make the scones light and flaky instead of flat and dense.
Don’t add all the milk at once: pour in most of it, then add the rest slowly if the dough feels too dry.
Handle the dough gently: over-kneading makes the scones tough. Just bring it together with your hands and stop.
Press the dough evenly: make sure it’s about 2cm thick all over so the scones bake evenly and rise well.
Place scones close together on the tray: this helps them rise up instead of spreading out too much while baking.

How To Store & Reheat Leftovers?

Refrigerate: first, let the cheese scones cool completely at room temperature. Then place them in an airtight container and store them in the fridge for up to 2 days. They may dry out a bit, so it’s better to eat them fresh or freeze them.
Freeze: let the scones cool fully, then wrap them in foil or put them in a freezer bag. Freeze for up to 3 months.
Reheat: set the air fryer to 140Placeace the scones inside and heat for 2–3 minutes. This works well if you like a slightly crispy outside.

Nutrition Facts:

Calories: 160 kcal
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 18mg
Sodium: 210mg
Potassium: 60mg
Total Carbohydrate: 20g
Dietary Fiber: 1g
Sugars: 1g
Protein: 4g

Try More Hairy Bikers Recipes:

Hairy Bikers Apple Cake Recipe
Hairy Bikers Carrot Cake Recipe

Hairy Bikers Cheese Scones Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

160

kcal

Ingredients

225g/8oz self-raising flour
pinch of salt
55g/2oz butter
25g/1oz mature cheddar, grated
150ml/5fl oz milk

Directions

Preheat the oven: heat the oven to 220C and lightly grease a baking sheet.
Mix the dry ingredients: in a bowl, mix the flour and salt, then rub in the butter using your fingers until it looks like breadcrumbs.
Add cheese and milk: add the grated cheese and pour in the milk, stirring until it forms a soft dough.
Shape the dough: put the dough on a floured surface and gently knead it. Pat it into a round about 2cm thick.
Cut the scones: use a 5cm cutter to cut out scones and place them on the baking sheet. Press the extra dough together and cut more scones.
Brush the tops: brush the tops with a little milk.
Bake: bake for 12–15 minutes until golden and risen. Let them cool on a wire rack.

Notes

Use cold butter straight from the fridge: this helps make the scones light and flaky instead of flat and dense.
Don’t add all the milk at once: pour in most of it, then add the rest slowly if the dough feels too dry.
Handle the dough gently: over-kneading makes the scones tough. Just bring it together with your hands and stop.
Press the dough evenly: make sure it’s about 2cm thick all over so the scones bake evenly and rise well.
Place scones close together on the tray: this helps them rise up instead of spreading out too much while baking.