a wooden board with fresh cheese scones and some diced cheese to the foreground all on a lime green backdrop.
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5 from 3 votes

savoury cheese scones

A savoury take on our buttermilk scones, these morsels appeal to all of those cheese lovers out there and the hit of mustard brings these to life.
Course Baking, Breakfast, Brunch
Cuisine British
Keyword cheese, savoury, teatime
Prep Time 20 minutes
Cook Time 20 minutes
Servings 16 portions
Calories 230kcal
Author Lesley Garden


  • 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.


You can use whatever cheese you have to hand, but its best to use a sharp crumbly cheese, rather than one that is too oily. An oily cheese will give you a heavier and greasier scone. We used Marks & Spencer Cornish cruncher cheddar cheese, its readily available and has a good strong flavour.


Calories: 230kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 102mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Calcium: 114mg | Iron: 0.5mg