Sarah’s Cafe Cheese Scones

This recipe is certainly tried and tested as when I had my cafe I was making scones every morning before we opened at 10am.

We always made fruit and cheese scones and they were always good sellers. They were always freshly made every day and to me this is when scones are definitely at their best!

They were one of the best sellers in the cafe and some days I would have to make an extra batch as they had all sold out.

It took many tries to get a recipe I was happy with and my customers loved them and I always made them with a square cutter - not sure why but I always did!

They are lovely with a bowl of soup for lunch or warm from the oven with lots of butter!

Jump to recipe

Start by pre-heating the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7 and line a baking tray with parchment.

Then in a large bowl weigh out the self raising flour, butter, salt and pepper.

Rub the butter into the flour until you have a texture of fine breadcrumbs.

Add 60g of the cheese, mustard, egg and milk.

Mix everything together with a knife until all the ingredients are fully combined.

Use your hands to bring it together then place the dough onto a lightly floured bench and flatten gently to about 2cm/ 3/4” thick.

Cut the scones out with a 5cm square cutter. I use these cutters available on Amazon

Place on the lined baking tray and brush with some milk and sprinkle over the 20g of remaining cheese.

Bake for 12-15 minutes

Sarah’s Cafe Cheese Scones

Sarah’s servings: 6

Sarah's Skill: Easy

Baking time: 12-15 minutes

Ingredients

230g Self Raising Flour

65g Unsalted Cold Cubed Butter

Pinch of Pepper and Salt

80g Grated Mature Cheddar Cheese

1/2 tsp English Mustard

1 large Egg

75ml Cold Milk

Method

1. Preheat the oven to 220 degrees centigrade (200 Fan) Gas Mark 7.

2. Line a baking tray with baking parchment.

3. In a large bowl weigh out the self raising flour, butter, salt and pepper.

4. Rub the butter into the flour until you have a texture of fine breadcrumbs.

5. Add 60g of the cheese and the mustard.

6. Then add the egg and the milk into the dry ingredients and mix with a knife.

7. Using your hands, bring the ingredients together to form a soft ball of dough.

8. Tip the dough onto a lightly floured bench and flatten gently to about 2cm/ 3/4 inch thick.

9. Cut the six scones out with a 5cm square cutter.

10. Place on the lined baking tray and brush with some milk and sprinkle over the 20g of remaining cheese evenly between the scones.

11. Bake for 12-15 minutes.

Equipment Used

Download recipe card

Sarah’s extra slice......

When cutting out the scones do not twist the cutter as the scones will not rise evenly or straight.

You can use different flavours of cheese but I love a strong mature cheddar.

I always used a square cutter for my cheese scones in the cafe but a round one will do the job just fine.

I prefer a silicone baking brush as they are easy to clean and don’t loose hairs.