Fluffy Cheese Scones

Whatever time of day it is, there’s something incredibly comforting about serving warmed fluffy cheese scones with melted butter and a pot of tea.

Somehow teatime at home is all highly civilised.

Fluffy Cheese Scones

This post was originally published in March 2017 as Cheese Scones with Spring Onions & Rosemary. As it has been one of your favourite recipes on le blog, I’ve updated the photos and done away with the fancy spring onions. Now you still have the fluffiest cheese scones that can be rustled up in even less time. Moreover, for 10-12 scones this recipe only needs one egg so while perhaps rationing our fresh produce, this recipe should rise to the occasion!

See my Video:
How to Make Light and Fluffy Cheese Scones


Fluffy Cheese Scones

Out of the treats that come out of our kitchen, there’s one thing I can serve for lunch – in true British style with soup – and my ‘Scottish-half’ girls always squeal,  “YES! CHEESE SCONES!”  They may be so grown up now but as soon as these scones come out of the oven, my teenagers are little girls purring like the cat that’s got the cream.  Perhaps it’s the memory of our cheese scone ritual we had, stopping off at the Scottish garden centre tearoom near Prestwick airport on our way back to Paris Beauvais.  We did this so often over the years visiting Granny and Grandpa that it was our shuttle. Alas, these days there’s far too much homework and exams.

As a result, I make cheese scones at home, as they are – surprisingly – so quick and easy to make.

Two Top Tips for High-Rise, Fluffiest Cheese Scones

My idea of a perfect cheese scone is that it’s light, high and fluffy.  I started off many years ago using the classic recipe in the Be-Ro Flour Cookbook. Now, over the years I have used this slightly adapted recipe which ensures that they have a lovely height.

There are TWO SECRETS to high rise scones:

  • Don’t be shy on the baking powder. Even if using self-raising flour, add a teaspoon; and
  • Don’t work the dough too much – including not rolling it out too flat.  Keep it quite thick, cutting them with a scone or cookie cutter.

How Do You Eat Cheese Scones?

How do you eat yours?  We just split them in half while warm and spread on a little butter, watching it melt.  Perfect with a cup of tea – and also with soup (see ideas below).


Best Cheese to Use for Savoury Scones

Ideally use a good, strong, mature cheddar (orange will give it a lovely colour but it’s not necessary) as the flavour should shine through. Using half of grated aged parmesan or a mature hard orange vieille mimolette adds extra punch too. The stronger the better!

Personally, as we don’t have the easiest access to the best mature cheddar in France, I use a half and half mix of what orange cheddar I can find with best quality French Comté cheese (preference 12-18 months mature), thus making them a bit of a Scottish-French Auld Alliance.

Fluffy Cheese Scones – The Glaze Over

As we’re currently being careful not to use too many eggs (I want to avoid going to the shops too much!), I brushed the tops of the scones with milk only.
For a shiny royal scone look, however, the best way is to brush the tops of the scones with the milk and egg yolk glaze.

Then top the scones with more grated cheese and/or poppy seeds and sesame seeds.

The result? The cheese scones have a lovely, finished shine that gives that slight crunch to the outside and split open warm, they’re soft, light and fluffy inside – ready to spread with quickly melting butter!

fluffy cheese scones soup

Look – we’re not even a shiny batch but open us up and taste!

Quick Soup Recipes from the Pantry

Cheese scones are also a real treat served for a light lunch with a comforting bowl of soup. Here are some ideas for homemade soup, using little from the pantry:

  • Pure Vegetable SoupPure Vegetable Soup  (no stock, just the freshest of veggies and some butter);
  • Easy Scottish Red Lentil Soup (Farmersgirl Kitchen – uses carrots, 1 onion & red lentils)
  • Crème du Barry (can be made without the yolks and replace cauliflower with any fresh or frozen vegetable you have at hand. I make it also with broccoli – it’s so rich & creamy);
  • Pastina Italian Soup (Christina’s Cucina)



Fluffy Cheese Scones Recipe

4.82 from 16 votes
Fluffy Cheese Scones Recipe
Fluffy Cheese Scones
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins

An easy recipe with scone tips for the fluffiest and light cheese scones for teatime

Course: Breakfast, Brunch, Light Lunch, Snack, teatime
Cuisine: British
Keyword: cheese scones, savoury scones
Servings: 6 people
Calories: 293 kcal
Author: Jill Colonna
  • 250 g (9oz) Plain (all-purpose) flour T55
  • 1 tbsp Baking powder (use only 1 tsp if using self-raising flour)
  • 1 tsp Bicarbonate of soda
  • pinch salt & pepper
  • 50 g (2oz) Butter, unsalted (at room temperature)
  • 100 g (3.5oz) Cheese, finely grated (Cheddar, French Comté, Mimolette)*
  • 1 tbsp Rosemary, finely chopped (or fresh thyme, chives, dried Herbes de Provence)
  • 1 egg (@60g)
  • 100 ml (3.5fl oz) Milk (whole or semi-skimmed)
  • 1 egg yolk (optional)
  • 1 tbsp milk
  • 1 tsp sesame or poppy seeds (optional)
  1. Heat oven to 220°C/425°F/Gas 7/200°C fan. Line a baking tray with parchment paper or a silicone mat.

  2. Mix together the flour, baking powder/soda, salt, pepper, and rosemary in a large bowl.  Either rub in the butter using your fingers but if you have a mixer, this is even better.  Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined. The result should be a sticky dough. If you find it's too dry, add a little bit more milk.

  3. Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie cutter (6cm/2.5"), cut out medium-sized rounds. Alternatively, to save time or if you don't have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.

  4. Place on the baking tray and brush with a mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for a shiny glaze).

  5. Bake for 10-15 minutes until golden brown.

Recipe Notes

YIELD: Makes 10-12 scones.

CALORIES: One portion of 2 scones is 293 calories.

CHEESES: mature, strong cheeses are best such as cheddar, mimolette, parmesan, comté & gruyère.

BUTTERMILK SCONES: If you replace the milk with buttermilk, omit 1 tsp of baking powder, but personally I prefer cheese scones made with milk, as find they rise better.

VIDEO: Now available on video.

Jill Colonna




22 replies
  1. 8/10
    8/10 says:

    4 stars
    Hi, just made these today. They’re cooling at the moment but look a darker than your picture. Cooked at 220c for 12mins. Also, how do you get 10-12 out of the mix? At 2cm thick and 2 1/2in round (I know, mixing units!) I only get 6 scones.

    Nevertheless, looking forward eating them in our traditional British Sunday Tea a little later.



    • Jill Colonna
      Jill Colonna says:

      Hello Hywel,
      This is the first time I’ve heard of this and this recipe has been tested a zillion times – I don’t understand how you have only half quantity – are you mixing measurements, perhaps?
      Also, if yours are browner, then I suggest next time you make them you follow the fan setting in the recipe at 200°C and not 220°C for normal oven. Hope this helps.
      Enjoy your scone teatime!
      Bon dimanche x

  2. Liz Butcher
    Liz Butcher says:

    Hi these scones look and sound amazing. I want to make some for my book club session at my house Tuesday. Can I make them the day before and warm them up Tuesday morning? Thanks Liz

    • Jill Colonna
      Jill Colonna says:

      Absolutely, Liz. I’d prepare them in advance the day before but not bake them. Store them in the fridge cut out raw, then bake them before your book club. The smell around the house will be divine too! Happy baking x

    • Jill Colonna
      Jill Colonna says:

      It’s a real pleasure – and thank you for showing me your most delicious photos on your instagram stories, Melissa. They looked fabulous!

    • Jill Colonna
      Jill Colonna says:

      Thrilled you not only tried them but popped into le blog! Thanks, Tracy. So happy to share some cheesy fluffiness 🙂

    JUNE STOBIE says:

    5 stars
    Dad made these this morning. We had no Rosemary in the garden but added chives instead. They are delicious. Looking forward to enjoying them with soup. Dad is making soup, soup and more soup. I am truly spoiled.

    • Jill Colonna
      Jill Colonna says:

      So excited to hear you made them together, Mum – or at least you got to taste! So happy you made something from le blog: makes me feel as if we’re at least together in the kitchen virtually x

  4. Christina Conte
    Christina Conte says:

    5 stars
    Since I made your original version, I have to give this a 5 star rating because they are absolutely marvelous! In fact, I’d give them 6 stars if I could! They were wonderful with that turmeric tomato soup (thank you for linking to my soup recipes!) I need to make these again soon! Thanks for sharing!!

    • Jill Colonna
      Jill Colonna says:

      Best compliment ever! Thanks, Christina. I’ve just had someone on IG say they love them with jam so I should have perhaps added a list of our jams too…

  5. Eglantine
    Eglantine says:

    5 stars
    Best ever 🙂 I made your scones before and honestly, they are really super so thanks for sharing and for the printable recipe. Your tips are really useful. Love these scones with a pot of tea for breakfast.

    • Jill Colonna
      Jill Colonna says:

      So happy to hear! I realised that my previous recipe post didn’t have a user-friendly printable recipe and so thrilled it’s more useful. I need to try them for breakfast but each time I make them they all disappear around here!


Trackbacks & Pingbacks

  1. […] and just warm before serving. For another savory scone recipe, check out my friend, Jill’s, cheese scone recipe! I made them with my quick tomato and turmeric […]


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