Easy cheesy scones

Gorgeous warm and crumbly cheese scones, a savoury alternative to its jam and cream sweet counterpart. These are an easy quick alternative to making fresh bread and go down just as well. Serve with a delicious soup as a light lunch or as a snack. They are a good mid morning or afternoon snack which can be made quickly using store cupboard ingredients.

They are delicious served warm straight from the oven, with or without butter. 

You can try different fillings for different occasions!


250g Self Raising flour
1 teaspoon baking powder
60g butter – cubed
100-120ml  milk plus extra for glazing
50g Mature Cheddar – grated
50g Parmesan – grated

Extra grated Parmesan  to sprinkle on before cooking 


2 Spring Onions finely sliced
2/3 tablespoon either tomato chutney or mango chutney
100g Blue Cheese – such as Stilton or Roquefort 


  1. Preheat the oven to 180c fan.
  2. Line a baking sheet with greaseproof paper or a silicone sheet.
  3. Sift the flour into a large mixing bowl, add the baking powder and gently rub in the butter. Once the butter is rubbed in it should resemble fine breadcrumbs.
  4. Next stir in the cheese and spring onions and/or chutney if using.  
  5. Make a well in the centre of the flour mixture and slowly pour in the milk and mix till it comes together to form a soft dough. Don’t put all the milk in at once as you can always add more as needed but obviously you can’t take it away!
  6. Divide the mixture into 8 pieces, shape each into rounds and place on the lined baking sheet.
  7. Brush the tops with either milk or egg and sprinkle the remaining grated cheese on. 
  8. Place in the preheated oven for 12-15 minutes, they should be golden and have risen slightly. 
  9. Once cooked they can be served straight away on their own or with butter.   

These can be adapted to suit your needs. For fussy eaters I tend to serve plain with just the cheese, for the slightly more adventurous you can add spring onions and either mango or tomato chutney and for a grown up taste blue cheese with or without the tomato chutney is perfect. 

Kirsty Wilson Close

Instagram  kirsty_in_the_kitchen

Food Styling, Food Writing, Food Lover

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