These easy cheese scones are very cheesy and light. Perfect on their own whilst still warm or served with soup.
Classic Cheese Scones
Cheese scones are a classic in Scotland and super popular.
Eaten with butter as an afternoon scone or served warm with soup.
These scones are suitable for vegetarians, but they could be made vegan with a few tweaks.
Substitute the butter with vegan butter, the milk with a plant-based milk and the cheddar with a vegan cheddar, although I would add some vegan parmesan to add more flavour as vegan cheddar can be very mild.
This batch were made by my wee boyand his Baba Anne (Jean).Baba Anne is Turkish for Father's Mother.
I thought it might be nice to take you through some step-by-step photos of how to make them. They are very cheesey and light.
Nice on their own or with a lovely big bowl of soup.
All Colour Cookery
This is one of Jean's go-to recipes.
It's from one of the few cookbooks she brought with her to Cyprus.
All Colour Cookery by Marguerite Patten.
It's a big old book, published by Hamlyn in 1975.
It doesn't have a jacket any more, but it has a lot of great recipes in it and they are all illustrated.
Each recipe is given in both imperial and metric measurements
This copyis spilling with recipes that Jean has collected from magazines.
The original recipe is for a Cheese Scone Round, but there is no need to bake your scones in a circle. A bit of a waste of time if you ask me, although if you are going for that seventies look, then it is perfect.
also try - Buttery Scottish Teatime Scones (vegan recipe)
HOW TO MAKE CHEESE SCONES
With step-by-step photos
Step 1 |
Sieve the flour, baking powder, salt & mustard into a bowl. Mix together and rub in the butter with your fingertips. |
Step 2 |
Mix the grated cheddar into the flour mixture. |
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| Step 3 Add enough milk to make a soft dough. |
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Step 4Mix the milk in with a knife. |
 Step 5 |
| Bring the dough together with your hands.Knead gently until you have a smooth dough. Whisk an egg (this will be the glaze). If you are making vegan scones you can brush them with plant-based milk instead of egg. |
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Step 6Shape the dough or roll until it is 1 inch/2 ½ cm thick. |
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Step 7Cut rounds out with a biscuit cutter. Try not to twist the dough as you cut it, or they will rise a bit squint. I don't mind that too much. Keep re-rolling the dough and cutting out scones until all the dough has been used. |
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Step 8Brush your scones with egg or milk. |
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Step 9Looking good! Nearly ready to bake. |
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Step 10Sprinkle a generous amount of grated cheddar over each scone. |
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Step 11Ready to go in the oven. |
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Step 12Get an adult to help you put the scones in the oven. |
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Step 13Bake for 10-15 minutes, then remove from the oven and allow to cool a little. |
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Step 14Enjoy your scones while they are still warm.  also tryBlueberry Lemonade Scones |
For more Scottish recipes have a look at my recipe index ofScottish Recipes for Vegans and Vegetarians
More scone recipes to try
- Blueberry Scones
- Classic Scones
- Delia's Scones
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cheese scones, traditional scones, traditional cheese scones, Scottish scones, scone recipe
Snack, Baking
Scottish
Yield: 8-10 sconesAuthor: Jacqueline Meldrum (Recipe adapted from Marguerite Patten's All Colour Cookery)
Classic Cheese Scones
These easy cheese scones are very cheesy and light. Perfect on their own whilst still warm or served with soup.
prep time: 15 minscook time: 15 minstotal time: 30 mins
ingredients
200gplain flour
4 tsp baking powder
½ tspsalt
a pinch ofdry English mustard
50gbutter
125ggrated cheddar cheese
125mlmilk
1egg, beaten to glaze
instructions
Preheat your oven to 220c/200fan/425f/gas mark 7.
Sieve the flour, baking powder, salt and mustard in a large mixing bowl, mix together and then rub in the butter with your fingertips.
Knead lightly and roll out to 1 inch/2 ½ cm thickness.
Cut out rounds with a cookie cutter, being careful not to twist the cutter as you remove it or they won't rise straight.
Place the scones on a lightly floured baking tray.
Brush the scones with egg (or milk) and sprinkle with cheddar.
Bake for 10-15 minutes until well risen and golden.
Enjoy!
NOTES:
As a variation, Marguerite suggests using 1/2 pint of tomato juice instead of milk or adding a little Marmite to the milk for extra flavour.Jean says they taste absolutely delicious if you add some drained and finely cut sundried tomatoes to the mixture. Now I cannot wait to try that!
calories
168
fat (grams)
8.5
sat. fat (grams)
5
carbs (grams)
17
protein (grams)
6.2
sugar (grams)
0.7
Created using The Recipes Generator
