Cheese Scones

These easy-to-make savory scones are delicious hot or cold.

Vegetarian. Hands-on time: 10 mins. Total time: 25 mins.

Contributed by Janey Macleod (October 2008).

Cheese Scones

Photo © Veg World

When I make scones, they're usually the rich, fruity variety (see my recipe). But when I'm in the mood for something more savory, these cheese-topped scones fit the bill nicely. They're delicious when split, toasted and buttered, and they're also nice cold.

The quantities given here will make about ten scones.



Oven: Pre-heat to 400F (200C)

Place the flour, salt and mustard in a large bowl. Add the butter or margarine, and rub in until crumbly. Do the same with the cheese, but reserve a couple of tablespoons for the topping.

Beat the egg and stir it into the mixture. Add just enough milk to bind the flour to a soft dough.

Roll out the dough on a floured board to a thickness of about three quarters of an inch (2 cm). Cut into 2¼-inch (6 cm) rounds (I use a cookie cutter for this, but you can also use an inverted cup). Place the scones on an oiled baking sheet. Brush the tops with a little milk, and sprinkle them with the remaining cheese, pressing this down with a knife so that it covers each scone.

Bake for 15 to 20 minutes, or until golden brown. Leave to cool on a wire rack.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.