Before you start
Savoury scones, sharp with cheese and lovely warm with butter or soup. Keeping everything cold and handling the dough lightly gives you a fluffy, layered rise rather than dense lumps.
Everything you need
- 2¼ cups (281 g) all-purpose flour
- ⅓ cup (75 g) cold unsalted butter, cubed
- 1¼ cups (140 g) shredded cheese (mature cheddar)
- ¾ cup milk
- 1 tbsp baking powder
- ½ tsp mustard powder
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oven to 210°C / 415°F and line a tray. Whisk the flour, baking powder, mustard powder and salt.
For this step
- 2¼ cups (281 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp mustard powder
- ½ tsp fine salt
-
Rub in the cold butter with your fingertips until it looks like breadcrumbs. Stir in most of the cheese.
For this step
- ⅓ cup (75 g) cold unsalted butter
- 1¼ cups (140 g) shredded cheese (mature cheddar)
-
Pour in the milk and bring together quickly with a knife into a soft, shaggy dough. Don't knead.
For this step
- ¾ cup milk
-
Pat out on a floured surface to about 3 cm thick and cut rounds with a floured cutter, pressing straight down.
For this step
- 2¼ cups (281 g) all-purpose flour
-
Place close together on the tray, brush the tops with a little milk and scatter with the reserved cheese.
For this step
- 1¼ cups (140 g) shredded cheese (mature cheddar)
- ¾ cup milk
-
Bake for 13 to 16 minutes until risen and golden. Best eaten warm.
Baker's tips
- Keep the butter and milk cold and work fast, so the scones rise tall and stay light.
- Press the cutter straight down without twisting, or the scones rise lopsided.
Make it your own
- Add 2 tbsp chopped chives or a pinch of cayenne.
- Press a little extra cheese on top for a crisp, frilly crust.
Storing & freezing
Best the day they are made. Refresh day-old scones in a hot oven for a few minutes. They freeze well.
Frequently asked
Why did my scones not rise?
Usually the dough was overworked or the butter got warm. Handle it as little as possible and keep everything cold so the baking powder can lift it.
What cheese is best?
A strong, mature cheddar gives the most flavour. Grate it yourself, since pre-grated cheese is coated in starch and melts less well.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.