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  • Writer's pictureLisa Nell

Cheesy Scones

Given the choice between sweet and savoury scones, I vote for cheese scones every.single.time! There is just something about a cheese scones that gets me very excited - the possibilities of adding just butter, or some hummus, or some ham and extra cheese... the possibilities are endless. Nonetheless, scones are best eaten on the day they are made for ultimate freshness and yumminess... so if you need to invite a friend round to help you polish these off, do!

For this recipe you will need two lined baking trays and a 6cm cutter.

Pre-heat your oven to 220ºC Fan.


450g Plain Flour

6 Tsp Baking Powder

1 Tsp Salt

1 Tbsp Mustard Powder

100g Cold Butter

250g Hard Cheese (your choice!)

2 Tbsp Chives (finely chopped)

120ml Cold Milk

120ml Cold Water

1 Egg, beaten with some milk

How I make my Cheese Scones:

  1. Pre-heat your oven to 220ºC Fan.

  2. Put the flour, baking powder, salt and mustard powder in a large bowl and mix well with a whisk.

  3. Grate in the butter, or add it in as chopped cubes. Using your fingertips, rub it into the dry ingredients until the mixture resembles wet sand.

  4. Finely grate in 225g of your cheese. I used a combination of strong Cheddar and Red Leicester (which are my favourite combo for scones). Add in the chives and mix well.

  5. Mix together the milk and water; combine it with the dry ingredients using a round-bladed knife. Try not to handle the mixture too much. Once combined as much as possible, tip the mixture onto a lightly floured worktop and roll the mixture out into a rectangle about 2.5cm high.

  6. Use a 6cm cutter to cut out your scones. You may need to re-roll your mixture. This recipe makes 12 scones. Try to handle the mixture as little as possible.

  7. Place your scones onto a lined baking tray and egg wash the tops, followed by a sprinkling of the remaining cheese.

  8. Bake for 12 minutes and until golden brown.

  9. Allow to cool on a baking rack before splitting open and eating. Then spread liberally with butter and eat to your heart's content!

  10. Goes really well with a cup of tea.

Sustainable tip:

  1. For my baking trays, I use a re-useable 'magic baking liner' which I previously cut to the size of my baking trays. After use, I simply wash, dry and it's ready for next time. I bought this from Lakeland (not an ad) and find it works really well as a sustainable alternative to one-off baking paper. I attach it to my trays using bulldog clips which you can buy from any stationery retailer.

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