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Cheese Scones

Cheese Scones

Cheese Scones


  • 300g / 10½ oz plain flour
  • 3 teaspoons baking powder
  • good pinch of salt
  • 110g / 4 oz cheese, grated – use a strong-flavoured cheddar
  • pinch of mustard powder
  • pinch of cayenne pepper
  • large handful of flat-leaf parsley, chopped
  • 2 spring onions, trimmed and finely chopped
  • 1 thyme sprig, picked and chopped
  • about 160ml / 5 oz milk – egg and milk together ought to make up 190ml / 6½ oz
  • 3 tablespoons rapeseed oil
  • 1 egg, beaten


  • Preheat your oven to 220ºC / 425ºF.
  • Place the flour, baking powder and salt in a large bowl.
  • Add the cheese, mustard powder, cayenne pepper, parsley, spring onions and thyme to the dry mixture.
  • Add the milk and oil to the beaten egg and mix well.
  • Holding back a couple of tablespoons of the ‘wet’ mixture for glazing, gently mix the rest into the dry ingredients using a fork until they are just blended together. Make sure you use a light touch and do not over-mix.
  • Topple the contents of the bowl on to a dry, lightly floured surface and work very gently until the mixture just holds together. Do not knead.
  • Pat the dough out and then fold in half and pat the two halves together (this gives the traditional two-tier structure to the scones).
  • Cut the scones with a floured cutter or glass – we like to pat the scone mixture into a square and cut into 12 cubes. Place on a floured baking sheet and glaze ith the remaining ‘wet’ mixture.
  • Place in the oven as soon as possible and bake for 10–12 minutes or until golden brown. Serve hot with butter for a real treat.