Cheese scones

A visit to Felbrigg isn't complete without a trip to the tearoom and a tasty scone. Why not try this savoury alternative in your kitchen at home, best served straight out of the oven with some warm soup.

Cakes and bakes
Cheese scone
  • Preparation time 20 minutes (prep. time)
  • Cooking time 12-15 minutes (cooking time)
  • Serves Makes 8 scones


  • 450g/1lb self-raising flour
  • 115g/4oz soft margarine
  • 140g/5oz mature cheddar cheese, grated
  • Salt and freshly ground black pepper
  • 1 egg
  • 150ml/1/4 pint milk
  • 1 tsp English mustard


  1. Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
  2. Add the flour and margarine to a bowl and rub in with your fingertips or an electric mixer until it resembles fine crumbs. Reserve 25g/1oz of the cheese then stir the rest into the flour with a little salt and pepper.
  3. Fork the egg, 125ml/4fl oz milk and the mustard together in a jug then gradually stir into the flour to make a smooth, soft dough.
  4. Lightly knead the dough on a floured work surface then cut in half. Shape each half into a ball, flatten slightly then roll into a circle 15cm/6inch in diameter. Cut the circles into four quarters then arrange on a greased baking sheet, leaving space between the quarters so that there is room for them to rise.
  5. Brush the tops with the remaining milk and sprinkle with the cheese. Bake for 12-15 minutes until well risen and golden brown.