5 from 13 votes
Fluffy Cheese Scones Recipe
Fluffy Cheese Scones
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

An easy recipe for the fluffiest, light cheese scones. Only uses one egg for a batch of 12

Course: Breakfast, Brunch, Light Lunch, Snack, teatime
Cuisine: British
Keyword: cheese scones, savoury scones
Servings: 6 people
Calories: 293 kcal
Author: Jill Colonna
Ingredients
  • 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)
Glaze
  • 1 egg yolk (optional)
  • 1 tbsp milk
  • 1 tsp sesame or poppy seeds (optional)
Instructions
  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 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

MadAboutMacarons.com