I love the kind of recipes where you can throw everything into one bowl and end up with something delicious. There isn’t as much mess at the end and anything that involves less tidying up is a winner with me! That’s why I just love these easy cheese scones that uses two types of cheese.
Sometimes I wonder if the boys realise just how much tidying I do, it’s literally a full time job in this house and a live-in cleaner is the number one request on my “What I would do if I won the lottery” list. I find myself wishing that “cleaning fairies” really existed, or that I could lean out of the window and pull a sneaky “Cinderella” and get the local wildlife to do it for me, how great would that be!
Anyway, back to the recipe before I slip into another alternate universe! I wanted something fresh and quick to serve the family this week as a snack and this scone recipe is just perfect! Throw it all in a bowl, mix it, shape it and cook it! These will disappear quickly so be sure to hide one (or an extra batch!) for yourself!
Cheese Scone Top Tip!
Make sure you’re ingredients are cold! The butter, milk and cheese should all be chilled before adding to the recipe. That way you can ensure the flakiest, fluffiest and most delicious scones.
Cheese Scones FAQ
It’s best to freeze your scones before you bake them, just leave off the cheese topping and place on a flat tray, with space in-between each one, freeze until solid and then place in a freezer bag and seal shut. When you are ready to bake, defrost them in the fridge before topping with cheese and baking in the oven. You can also freeze cooked ones if you desire. Reheat them in the oven after defrosting.
Cooked cheese scones will last up to 2 days in an airtight container, kept in a cool place.
Yes, this is best done in the oven. However, you don’t want to overtake the topping so wrapped in foil and placed in the oven for about 10-15 minutes is the best method.
- 150 g Plain White Flour
- 150 g Plain Wholemeal Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 70 g Butter
- 175 ml Milk
- 1 tsp Dijon Mustard
- 30 g Red Leicester Cheese
- 30 g Mature Cheddar
- Extra Cheese for topping
- Preheat your oven to 220 oc (200 oc Fan assisted) Mix your flours together in a bowl and add the baking powder.
- Chop your butter into cubes and add to the flour, mix until you get breadcrumb texture (this is easiest when done in a mixer).
- Add milk gradually and keep mixing until you form a dough Add the 2 cheeses together and mix through the dough thoroughly
- Take your dough out of the bowl and shape into a flat circle. Cut your dough into 8 pieces, like a pizza and separate them from each other.
- Brush each dough triangle on top with a little milk and sprinkle on some extra cheese.
- Place them on baking paper on a baking tray and place in the oven. Bake for 10-15 minutes until they are golden.
- You can serve them as soon as they have cooled a little or pack them into air tight containers where they will keep for 1-2 days.
Do you have any questions? Have you tried making these yet? Let me know in the comments below.
Looking for more snack recipes?
Try these bacon and cheddar muffins now