Cheese scone recipe

(1423 ratings)

Cheese scones are melt-in-the-mouth savoury scones that are best eaten slightly warm, split and spread with a generous knob of unsalted butter

cheese scone recipe
  • Nut-free
  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time10 mins (may need 5 mins extra)
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories140 Kcal7%
Sugar0.5 g1%
Fat6.3 g9%
Saturated Fat3.9 g20%
Salt0.43 gRow 4 - Cell 2
Protein3.6 g7%
Carbohydrates18.4 g7%
Salt0.43 gRow 7 - Cell 2

Our cheese scone recipe makes eight - 10 sumptuous savoury scones and is the perfect twist on the classic sweet scone.

Crumbly, cheesy and incredibly moreish - there’s not much to dislike about cheese scones. While we’re partial to a fruit scone at an afternoon tea, cheese scones are just as delicious and take no time at all to prepare. Simply swap your sugar and sultanas for salt and some cheddar, then add a generous pinch of cayenne pepper for a slight kick. We like to serve our cheese scones slightly warm with a knob of butter melted on top.


  • 225g (8oz) self-raising flour
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1tsp baking powder
  • 50g (2oz) butter, cut into cubes
  • 50g (2oz) Cheddar, grated
  • 75ml (3fl oz) milk




  1. Sift together the flour, salt, cayenne pepper and baking powder. Using your fingers, rub the butter into the flour mixture (or do this in a food processor).
  2. Mix through the grated cheese. Add the milk a little at a time (you may not need all of it) and mix with a flat-bladed knife until the dough starts to come together.
  3. Once you have formed a smooth dough, press it into a ball with your fingers. Pat or roll it out until it's around 1.5-2cm (¾in) thick. Cut into rounds with a 7-8cm (2½in) cutter.
  4. Arrange on a baking sheet and cook in the oven for 10-15 mins at 200° (400°F, gas mark 6) until risen and golden.

Top tips for making cheese scones:

We use cheddar in our recipe for a classic taste and because it tends to be most people’s favourite. But you could experiment with other cheese - Applewood Smoke cheddar has got a lovely flavour and would really work. Or, why not substitute 20g for cheddar for 20g of Parmesan if you like a bit of extra salt.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies