Cheese Scones

These fabulous herby cheese scones are very easy to make.

They take around 20 to 25 minutes to cook.

Lovely warm or cold split and buttered.

I love anything with cheese in.

Follow this step by step photo tutorial to make the most gorgeous cheesy herb biscuits that you could image.

Add  chives to get some lovely herby goodness into your cheese scones. 

• 10 oz (2 1/2 cups) (175g) self raising flour
• 1/2 teaspoon baking powder
• 2 tablespoons chopped fresh chives (2 teaspoons dried)
• 2 oz (1/2 stick) (55g) butter - chilled and cut into cubes
• 6oz (150g) hard cheese grated
• 1 egg
• milk to bind - about 5 tablespoons

Put the flour into a bowl - 2 1/2 cups.

Add the baking powder and a pinch of salt - not too much as the cheese will have a salty taste.

Add either 2 tablespoons of chopped fresh chives or 2 teaspoons dried chives.

I've used dried here - mix it all together thoroughly.

Add 1 ounce of butter.

You can use spread if you like, but make sure it's cold.

Very carefully, rub this into the flour mixture so that it resembles fine breadcrumbs.

You squeeze the butter between your fingers with some flour out of the bowl - keep doing this until it has all disappeared and the scones mixture will look like this one in the photo. 

Add some cold milk - start with some of it, then add as you need to. 

Using the fine side of a grater, grate the cheese.

I've used two types in this recipe - use your favorites or you can use up bits.

Tip the grated cheese into the bowl with the dry scone mixture.

Make sure you mix in really well - if you don't then the finished scone recipe will not be as good as it could be.

Rub the cheese into the flour, making sure you have no lumps left.

Break the egg into a cup and then pour it into the bowl. It's important to do this because if your egg is not fresh, then you will spoil the cheese scones mixture in your bowl.

Mix the egg into the mixture with a kitchen fork.

As you can see, it's quite dry, so add some milk.

Try with 4 tablespoons and then mix it again. It just needs to hold together in a lump

You may need one or two more.

Give it a really good mix.When it's ready, the scone mix will look like this photo here. The mixture from the sides of the bowl should all be stuck onto the main lump you have, ready for the next stage. 

Turn the mixture out onto a floured board and knead for a minute or so.

Just smooth it with your hands until it's properly mixed - you can see the cheddar cheese in this mix.

Either use a rolling pin to roll it out into an oblong or use your hands to press it out.

This quantity of mix makes a rectangle 9 inches by 7 inches.

Savory scones are squares or triangles, sweet scones are rounds.

Cut the mixture into 6 - cut down the middle, then cut the halves into 3.

Then cut diagonally to make 12 triangles.

Take a flat baking tray and either grease it or use a silicon sheet to line the tray like I use.It's very handy, you just wash it and roll it up after use and nothing sticks to it.

Brush the scones with milk prior to baking.

Put into a hot oven - gas mark 7, 425F or 220C and bake for 20 to 25 minutes.

Check after 20 minutes as the cheddar cheese can burn and you want them just golden like this - they are delicious served warm, split with butter and another slice of cheese for me! I can't get enough cheese.

Herb Recipes

Chives, Cheese & Potato Bake

Sage Stuffing