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You are here: Home > Recipes > Cheese Scones

Cheese Scones

Doves Farm recipe

Our recipe

A savoury scone best made with a mature cheddar cheese. This recipe makes 8 wedged shaped scones.

Customer rating: CakeCakeCakeCakeCake 5 customer reviews

Servings

Unit of measurement

Ingredients

200 gFine Wholemeal Flour
1 tbspBaking Powder
1 tbspSugar
¼ tspSalt
¼ tspBlack Pepper
50 gButter
150 mlMilk
100 gGrated Cheddar

Method

  1. In a large bowl mix together flour, baking powder, sugar, salt, black pepper and softened butter.
  2. Add the milk and bring together into a ball of dough.
  3. Reserve a spoon of grated cheese for decoration and roughly knead rest into the dough.
  4. Leave dough to rest for 15 minutes.
  5. Turn dough out onto floured surface and gently press to 3cm/1” thick.
  6. Scatter the reserved cheese on the top of the dough.
  7. Cut the dough into triangle shapes.
  8. Place the dough triangles on a floured baking tray.
  9. Bake in a pre heated oven for 10/12 minutes.

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
200°C/Fan 200°C/425°F/Gas 7 for 10/12 minutes

Dietary status:
Without Egg, Without Nuts, Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

5 Reviews
5 stars: 4
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 1

Average Customer Rating:

CakeCakeCakeCakeCake (4/5)

Share your thoughts with other customers:

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By Mrs Christine McArthur

05 Feb 2012 | 17:27 GMT

Rating: CakeCakeCakeCakeCake

I made these scones this morning, following the recipe to a T and they were delicious!
So delicious, in fact, that I then made them all over again. Don't worry too much about the triangle shape. It all sorts itself out. I wouldn't recommend using half the liquid. They would be too dry. The spell in the fridge is important.

By Mr Alec Falconer

24 Oct 2011 | 12:56 BST

Rating: CakeCakeCakeCakeCake

My first attempt at making cheese scones so I stuck religiously to the recipe. Guess what? Disaster! No ball for me to split into 8 portions, just a soggy mass. Evidently far too much milk. So had to bake for an extra 5 minutes, result not too appetising. Think I'll halve the amount of milk next time.

By Mrs Katie Lench

03 Apr 2011 | 14:49 BST

Rating: CakeCakeCakeCakeCake

I baked these using the Doves Farm Gluten & Wheat Free White Flour and soya milk. They worked perfectly and are delicious.

By Mrs Pauline Williams

23 Aug 2010 | 12:25 BST

Rating: CakeCakeCakeCakeCake

I had to adapt this receipe due to my daughters food intollerances.

I changed the fine wholemeal flour for SR gluten and wheat free flour, deleted the sugar, used dairy and soya free spread instead of butter, reduced the milk to 100ml and used goats milk, and used goats cheese instead of cows. The result was outstanding, light and very cheesey. My daughter said they were delicious and they were.

By Dr Linda Watson

13 Mar 2010 | 18:10 GMT

Rating: CakeCakeCakeCakeCake

Very tasty and simple to make. Made round scones by forming mixture into flattened balls instead of wedges.