Traditional recipes

Cheese scones with a twist recipe

Cheese scones with a twist recipe

  • Recipes
  • Dish type
  • Bread
  • Scones
  • Savoury scones
  • Cheese scones

These cheese scones are a firm favourite with my family, they're quick and easy to make and have an added ingredient to give them that little extra flavour for those who prefer a different take on the usual cheese scone.

Durham, England, UK

134 people made this

IngredientsMakes: 6 to 8 large scones

  • 340g (12 oz) self raising flour
  • salt and pepper to taste
  • 2 teaspoons baking powder
  • 60g (2 oz) cold butter, cut into cubes
  • 200g (7 oz) mature Cheddar cheese, finely grated
  • 4 tablespoons milk
  • 2 eggs
  • 1 to 2 heaped tablespoons mustard of your choice

MethodPrep:25min ›Cook:12min ›Ready in:37min

  1. Preheat the oven to 220 C / 200 C fan / Gas 7. Grease a baking tray.
  2. In a large bowl mix the flour, salt, pepper and baking powder. Next add the cubed butter to the dry ingredients and mix between your fingers until it resembles breadcrumbs then add the cheese, reserving a little for later, and mix well.
  3. In a separate jug add the milk, eggs and mustard and mix until smooth then add to the flour mixture but leave a little of the wet mixture to brush the top of the scones.
  4. Mix until the ingredients are blended into a dough, press and shape the dough (see tip) then cut the scones out with a biscuit cutter. Transfer the scones to the baking tray then brush the top of each scone with the leftover egg, milk and mustard mixture and sprinkle some cheese on the top.
  5. Bake in the preheated oven for 12 to 15 minutes until risen and golden brown. Remove from the oven and serve warm, or allow to cool before serving.


Feel free to leave out the mustard if you prefer, the scones will taste lovely without it or only put a little in at a time until you have the scones to your taste.I don't use a rolling pin I just prefer to press and mould the mixture with my hands and then use the cutter but do what suits you best as it won't make a difference to the taste of your scones. Happy baking everyone!

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

Best tasting scones ever my family loves them and they always get eaten on the day they're made.-01 Jan 2016

Amazing and just made a batch of 6 biggies and 2 smaller. 2.5inch cutter for the big ones. I did add a pinch of dried hot chilli flakes instead of mustard just for zing.-23 Jan 2016

These scones where amazing,my husband loved them,made them again and added nigella seeds(small onion seeds)-22 Jan 2016

This cheese scone recipe is so easy to make, you could be munching these down in as little as half an hour. Without the need for any sharp implements, cheese scones are the perfect recipe for getting the kids involved for a fun family activity!

We use extra strong mature cheddar for this recipe to make sure the flavour has a real impact as the milder flavoured cheeses often get lost during cooking. But this recipe is super versatile so feel free to mix it up by using other strong flavoured cheeses or a mix of your favourites for something a little different. We like to add a little freshly cracked black pepper, smoked paprika and mustard powder to the scones for a bit of an extra kick.

Delicious just on their own, warm from the oven with a little salted butter. Or split them and spread a little (or a lot) of something you love on them! Smoked Salmon and Creme Fraiche always works a treat and they are a brilliant vessel for a bit of cheese and chutney. Our personal favourite is our Chorizo Jam Recipe with a little whipped cream cheese and chives!

Whether you dress them up all fancy or eat them just as they are, these cheese scones are the perfect teatime snack

What is the secret to making good scones?

I&rsquove been making scones for a bit now and it didn&rsquot take me long to realize that I am not a fan of a dry baked good. I don&rsquot mind them being a bit crumbly but dry and hard is not appetizing at all.

The secret to making good scones is having your ingredients COLD. You want that butter to stay cold and firm and not soften.

Here&rsquos my secret tip

FREEZE your butter and then only take it out of the freezer when you are ready to use it. Then GRATE it with a box grater or a food processor. Immediately toss the frozen grated butter in your dry ingredients and toss gently. No need to use your hands, forks, knives, or a pastry cutter. Tossing the grated butter in the flour mixture will do it&rsquos thing for making tender scones &ndash and not dry. LIghter scones equal fluffy scones, too.

So, freeze your butter, grate it and use it. Be sure your heavy cream (or whatever liquid you are using) is cold as well as the eggs.

👩🏽&zwj🍳 Variations

There are all sorts of ways to mix up this recipe to make them different every time. How about.

  • Make them spicy Stir through 2 tbsp chopped jalapeños just before bringing together the dough for a spicy twist. I also love to add half a teaspoon of cayenne powder which adds a sort of 'cheesy' spice in the background too.
  • Make them olive-y One of my favourite additions is some chopped green or kalamata olives through the dough - such a great pairing with the cheese.
  • Make them mini Use a tiny pastry cutter to make mini scones and top with vegan cheese and chutney with chopped chives as a perfect vegan canapé.

July 09

Scones are so quintessentially Irish and are something nearly everyone has a recipe for, whether it belongs to you, your mother or was even passed down from your grandmother. This recipe has a sweet twist with the use of some lovely Irish honey alongside the traditional ingredients. The addition of this great Irish product gives the scones a lovely heady flavour and really adds that special something to a classic recipe. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.


Honey Scones

July 09

Scones are so quintessentially Irish and are something nearly everyone has a recipe for, whether it belongs to you, your mother or was even passed down from your grandmother. This recipe has a sweet twist with the use of some lovely Irish honey alongside the traditional ingredients. The addition of this great Irish product gives the scones a lovely heady flavour and really adds that special something to a classic recipe. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.


Scones 101 and Bacon Cheddar Scones!

Heat a medium size pot over medium-high heat. Add all the bacon to the pot. Cook bacon, stirring occasionally, until fat is rendered and bacon starts to crisp. Transfer bacon to a plate lined with paper towels. Set the bacon drippings aside to cool.

Combine flour, baking powder, and salt in a large bowl. Whisk flour mixture until well combined. Add 2 tablespoons of bacon drippings to the flour. Stir together using a fork. Add butter to the flour mixture and cut into the flour with a fork or pastry cutter until flour looks crumbly. Add shredded cheese and bacon crumbles to the flour mixture, reserving some cheese and bacon for garnish.

Whisk eggs and cream together until well combined. Add cream mixture to the flour mixture and mix together until just combined. Turn out the dough onto a well-floured surface and knead until dough comes together. Roll dough 3/4-inch thick rectangle. Cut the dough into 6 squares and cut the squares in half at a bias to make triangles. Brush the scones with heavy cream, sprinkle with shredded cheese and bacon crumbles.

Transfer to baking sheet lined with parchment paper. Bake for 25&ndash30 minutes or until golden brown.

Throughout the first half of my life, I&rsquod never heard of a scone. In fact, the first time I heard the word &ldquoscone,&rdquo I confused it with &ldquosconce.&rdquo I didn&rsquot understand why my friend wanted to get a light fixture with a cup of coffee.

When I finally set my eyes on a scone, I thought it looked like an oddly-shaped, dense, dry biscuit. It didn&rsquot seem exactly appealing to me. Then I tried one, and wanted to smack myself for being so stupid.

Scones vs. Biscuits

Scones and biscuits are made with many of the same ingredients and have similar preparation methods. But scones and biscuits are not the same. Scones are drier than a biscuit, and they crumble instead of flake the way some biscuits do. But though drier, scones are still tender and satisfying. They&rsquore meant to be enjoyed with a hot beverage and a smear of clotted cream, butter, or jam.

I usually associate scones with a dainty afternoon tea party. But the scones I&rsquom sharing with you today are loaded with cheddar and bacon, making them perfect for a hearty morning breakfast.

Stilton Cheese Scones

BBC1: Sorry we haven’t posted for a while but bad weather, power cuts, and life the universe and everything have conspired against us!

BBC 2: The weather has been atrocious here in Cornwall. I took Max out for his walk the other day and put all my wet gear and wellingtons on, and off we went. When we got to the beach it was not raining at all but the wind was so strong, it was blowing the sand up into my face and it was painful. Talk about being sandblasted!

So, we walked along the downs and at that point I’d had enough and decided to come home. When we got in the car the heavens opened and it rained heavily, it seemed like I had made the right choice at just the right time and sometimes you can do that, sometimes you just get it wrong.

Which brings me to the Stilton Cheese Scones. Our friend Liz was coming over for lunch the other week and I had a wedge of Stilton that BBC1 had bought for me, he’s not keen on blue cheese, and I wanted to bake something using it. I decided to make BBC1’s Easy Peasy Tomato Soup and bake some cheese scones to go with it, using the stilton. As it worked out it was a good tasty choice.

I have also have been playing with the Old Fashioned Baked Rice Pudding recipe we posted a while back, by adding banana’s to it and making one or two other changes, this was a bad choice! It was far too sweet for everyone. BBC1 took one taste and said he didn’t like it Liz tried a little more and said it was too sweet and I must admit it was far too sweet!

Some choices we make are good (Stilton Cheese Scones) and some are not so good (Baked Rice Pudding and Bananas)

225g/9 oz self raising flour
50g/2 oz cold unsalted butter cut into small cubes
1 teaspoon baking powder
½ teaspoon English mustard powder
½ teaspoon salt
150ml/¼ pint milk plus extra for glazing
50g/2 oz stilton cheese grated
Enough grated mature cheddar cheese for sprinkling on the top of each scone (approx’ half an ounce or a quarter of a cup)

Makes 6 to 8 scones depending on the size of your cutter.

Preheat the oven 200c/190c fan
Grease, with butter, a large baking sheet then dust with a little flour.
Sieve the flour, mustard powder and salt in a large bowl and mix together. Now, working quickly, add the cubed butter rubbing it into the flour using your finger tips until you have a mixture that resembles fine breadcrumbs, the reason you need to work quickly is because your fingers will start to warm the butter. Once the mixture resembles fine breadcrumbs using a dinner knife mix in the stilton cheese cutting any large lumps of cheese up as stilton is a soft cheese that doesn’t grate well. Now make a well in the centre and add nearly all the milk and stir it with the knife to get a soft pliable dough, add a little more milk if the dough is too dry, or a little more flour if it’s too sticky – this does come with experience, but think of a very light playdough!

Turn the dough out onto a lightly floured surface and knead, very lightly, until it is smooth. Don’t over work it, all you need to do is bring the dough together.

Next, rollout the dough to a thickness of 2cm/¾ inch, and using a 7.5cm/3 inch cutter, dusted with some flour to stop it sticking, cut out the scones. Don’t twist the cutter, as this will stop the scone from rising, but just lift the cutter out and place the scone on the prepared baking sheet.

Brush the tops, but not the sides, with milk and sprinkle on some grated cheddar cheese. Place in the oven for 15 minutes or until golden brown and cooked.

I hope you give these a try they are quick and easy to make and they are very tasty, I look forward to your comments and any and all feedback.

BBC1: I am not a great lover of Stilton but these were delicious and went so well with the soup. They were very light and the cheese flavour was perfect. So much so that I have asked BBC1 to make several batches since!

Also I think the rice pudding with bananas should be seen as a work in progress. The one BBC2 talks about here is the second attempt, but the first was great – except the banana slices floated and became brown and caramelised. The flavour was great, but the aesthetics left something to be to be desired…

3 ingredient surprise Scone recipe

There are so, so many scone recipes on the internet. But I have the most incredible 3 ingredient recipe that works so well I can’t believe I haven’t shared it with you yet.

The recipe’s origins are from a former Chef I worked with in Palm Cove, Australia at a beautiful hotel right on the beach. We had huge parties and brunches that weekend and the scone recipe in the restaurant book was just not working out right, and then this miracle recipe was blurted out so quickly if I hadn’t had a pen and paper I would have missed out. This wasn’t the kind of Chef who had all the time in the world to throw recipes around- it gets busy in the kitchen! I loved the recipe so much I made about 4 different kinds of scones and trust me, they were good.

This recipe might sound wierd, but trust me- it works!

  1. 1 Kilo Self Rising flour=2.20 pounds
  2. 300 ML SOLO Lemon Fizzy Drink=1.26 cups (In the US Coca Cola makes LIFT, a similar lemon fizzy drink)
  3. 375 ML Cream=1.6 cups Cream
  1. In a large bowl, pour in your self rising flour
  2. Add the cream
  3. Add the fizzy lemon drink, mix well but don't over-mix
  4. Flour a large surface, turn out the bowl
  5. Add toppings to the scones, get a cutter and cut out your scones
  6. Bake at 375F=190C For about 15-20 Minutes, checking to make sure they don't burn.
  1. When you cut out shapes for your scones, make sure that you do not twist your cutter upon lifting it from the dough. Press the cutter directly down onto the dough, and lift it up straight, without twisting it. This will ensure that your resulting scones will not rise in a lopsided manner. Also, do not attempt to smooth out the edges of the cut-out scones!

As it was explained to me, the cream provides all the fat and the fizzy lemon drink provides the lift these scones need to rise up!

Now SOLO is a lemon fizz beverage from Australia, if you’ve been you probably remember drinking this once while you were there:

But in the US I think the closest replacement can be this:

Another tip: Like making cinnamon rolls, arrange the scones side by side barely touching one another. This makes the scones rise high and bake even.

You can make all kinds of scones: raisin & cinnamon, bacon and cheese, bacon cheese & chive, anything you can think of!

Please let me know how this recipe works for you. I had to cut it down from a massive batch so you can always double up for a much bigger batch. Do you like scones? Would you try this recipe? Have you ever heard of a recipe from Australia like this? Leave me a note in the comments below, I want to know!

Everything-Cheddar Pastry Twist

Known in France as a tarte soleil (sun tart), this flaky pastry is worthy of any special occasion or gathering. Each individual twist is amply flavored with sharp cheddar and our seed/onion/garlic bagel topping. They don't need an accompanying dip and can simply be enjoyed alongside a glass of your favorite wine, beer, cocktail, or pre-dinner beverage.


  • 2 1/2 cups (283g) King Arthur Pastry Flour Blend or 2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons (14g) Better Cheddar Cheese Powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 12 tablespoons (170g) unsalted butter, cold
  • 6 tablespoons to 1/2 cup (85g to 113g) ice water
  • 1/4 cup (28g) Better Cheddar Cheese Powder
  • 2 tablespoons (14g) Everything Bread and Bagel Topping, divided
  • 1 tablespoon (14g) butter, melted
  • 1 tablespoon water
  • 1/2 cup (57g) grated sharp cheddar cheese, Cabot preferred
  • 1 large egg, beaten with 1 tablespoon water, to brush on dough


To make the pastry: Combine the flour, cheese powder, salt, and baking powder. Work in the butter until larger, pea-sized clumps form. Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.

Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.

To make the filling: Stir together the cheese powder, 1 tablespoon of the bagel topping, the melted butter, and water. Set aside.

Roll one disk of dough into an 11" circle. Place a 10" plate or cake pan on top of the dough, using it as a template to cut out a 10" circle.

Place the circle on a piece of parchment, and spread the filling mixture evenly over the surface, leaving 1/2" of bare dough around the perimeter.

Top the filling with an even layer of the grated cheese, again leaving the perimeter bare. Brush the perimeter with the egg wash.

Roll out and cut the second disk of dough like the first, and place it directly on top of the filling.

Place a 2 1/2" to 3" round cutter in the center of the circle, and cut the circle into 32 equal strips, from the cutter to the edge, through all the layers.

Remove the cutter from the center of the pastry, and twist each strip three times in the same direction.

Brush the pastry with the egg wash and sprinkle with the remaining tablespoon of bagel topping.

Bake the pastry for 35 to 40 minutes, until evenly golden brown on top.

Remove the pastry from the oven and allow it to cool for 10 to 15 minutes before serving.