Savoury cheese scones, adapted from our buttermilk scones. This scone appeals to all of those who, like me, love cheese, the hit of mustard brings these to life.
Savoury cheese scones, my favourite. I love a scone, especially savoury cheese scones. They are my go to when I am out for a morning coffee with friends. Michelle will tell you that I am probably the most fussy customer when it comes to scones. Who enjoys biting into one laden with baking powder? While baking powder gives a lift to the dough too much can leave a residue on your teeth. Its a very fine balance with baking powder, which is why I choose to not use it in scones.
How do I bake a light scone?
Scones are all about the texture of mixing your flour and cold butter. Scones take practice (and failures) to produce a light scone with a lovely rise, particularly when not using baking powder. You need to ensure a consistent breadcrumb texture before incorporating your wet ingredients so you do not end up with hard, dense scones. The rule is to be light of hand when bringing the dough together. Start kneading the dough or being too rough and you’ll end up with flat scones.
Can I add other flavours to this scone?
I have a savoury tooth and if there’s a cheese scone on the menu that’s what I’ll choose. With this recipe you can add chives, sun-dried tomatoes, or some some crispy finely chopped bacon – they all work well with the cheese. However, I’m a purist so I usually just choose plain cheese.
Additional recipe suggestions:
This scone is adapted from our basic Buttermilk Scone recipe and you should also try our other flavours including Apple & Cinnamon Scone or our Pumpkin Scone. If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.
savoury cheese scones
- 500 g self raising flour
- 25 g caster sugar
- large pinch salt
- 1/2 tsp cayenne pepper
- 100 g unsalted butter - cold from fridge and cubed
- 200 g extra mature cheddar - grated, reserve 50g for topping
- 200 ml buttermilk
- 2 medium eggs
- 1/2 tsp english mustard
- Place the flour, sugar, salt, and cayenne pepper into a large mixing bowl and give it a mix to combine. Add the cubed butter and lightly rub through your finger tips until the butter has been combined and the mixture resembles breadcrumbs. Stir through 150g of the grated cheese.
- In a separate bowl, whisk together the buttermilk, eggs and mustard. Add the buttermilk mixture to the flour mixture and using a knife gently bring it together. It's important not to overwork the scone mixture, otherwise you will have a heavy, dense scone.
- Bring the scone mixture into a ball, without needing, and turn onto a lightly floured surface. Roll gently until 3cm thick and cut into rounds using a 6.5cm diameter pastry cutter.
- Place the scones well apart on a lined baking sheet. Brush the top of each scone with any buttermilk that you might have leftover in the carton (otherwise use milk). Sprinkle the top of each scone with some of the remaining cheese.
- Place on the middle shelf of a preheated oven at 200CFan and bake for 18-20 minutes until the top is golden and the cheese bubbling.