Cheese scone recipes
Our top 3 of 7 Cheese scone recipes
- Cheese & Marmite Scones
- Savoury Cheese Scones
- Cheese and Watercress Scones
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- 225g self raising flour
- 1tsp baking powder
- 50g Butter
- 100g Grated cheese
- 150ml milk
- Dash Worcestershire sauce
- 1 rounded tsp marmite
- 1. Sift together the flour & baking powder, rub in the butter with your fingertips until you're left with something that looks like fine breadcrumbs, then stir in half the grated cheese
- 2. Put the milk into a jug, add a dash of Worcester Sauce & a spoonful of Marmite. You'll need to give it a good stir, but it dissolves into the milk eventually!
- 3. Add the milk to the dry ingredients a little at a time & stir well until you get a squidgy dough
- 4. Roll out the dough to about 1.5-2cm thick, then use a round cutter about 5cm across to cut out the scones. Place the disks onto a greased baking tray, brush the top with a little milk, then sprinkle over the rest of the cheese
- 5. Bake in the oven at 200c/GM6 for about 10 minutes until the cheese on the top just starts to brown. Lift onto a rack to cool.
- SELF RAISING FLOUR 225G
- Garlic powder 1/2tsp
- Ceyenne pepper (ground) 1/2tsp
- Salt 1/2tsp
- Mature cheese 60g
- Butter 50g
- Milk 150ml
- Put the flour, garlic powder, ceyenne pepper, salt and butter in a ,ixing bowl and mix until it resembles fine breadcrumbs.
- Add the cheese and milk and mix till it is a firm dough.
- Using a biscuit cutter cut out 7-8 shapes and place on baking parchment in the middle of a hot oven(230degrees celcius).
- Brush with beaten egg and sprinkle a little grated cheese over them.
- Cook in the middle of the oven for 10-15 minutes until golden brown.
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- 100g self-raising wholemeal flour
- 100g self-raising plain flour
- ½ tsp salt
- 100g butter cubed
- 50g gruyère cheese grated
- 1 x 85g bag watercress or equivalent quantity chopped
- Preheat the oven to 200C/180C fan/gas 6. Lightly oil a baking sheet. Sift the flours and salt together and rub in the butter.
- Stir in the cheese and chopped watercress and bind with water (4-5 tbsp) to make a soft dough. Roll out on a floured board until about 2.5cm thick. Cut into 5cm circles using a pastry cutter.
- Arrange on the baking sheet and bake until risen and browned, about 15 minutes. Serve freshly made with good butter, or as part of a ploughman’s lunch.