Cheese scones

These melt-in-the-mouth cheese scones make a perfect accompaniment to a homemade soup or stew. Alternatively, they're great on their own with a slather of butter, for a quick savoury treat.

15 minutes prep. time
15 minutes cooking time
Serves 8
Pies & savoury treats

Cheese scones in a baking tray | © William Shaw

450g self-raising flour
110g margarine
100g grated mature Cheddar cheese
1 tsp salt
1 tsp cracked black pepper
1 egg
150ml milk
1 tsp English mustard

Top tip

Don’t overwork the dough – only combine ingredients roughly. When the dough has been formed, flatten it out, fold it over like a book and flatten a little again. This gives the scone a ‘mouth’ so it can be split into halves without needing to cut it.

Step 1

Preheat the oven to 180°C (160°C fan/gas mark 4).

Step 2

Place the flour and margarine in your mixing bowl and rub it together with your fingertips until the mixture resembles fine breadcrumbs.

Step 3

Stir in most of the cheese (leave enough for the top of the scones later), and the salt and pepper.

Step 4

Mix the egg with three-quarters of the milk and the mustard. Pour into the flour mix and use a spoon to combine the wet and dry ingredients. Add the remaining milk, a little at a time, until the mixture comes together and forms a dough.

Step 5

Divide the dough into two even-sized pieces and gently roll into large balls on a lightly floured surface. Flatten them lightly and cut into four by slicing both ways across the middle. Place on your lined baking tray.