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Cheese scone recipe, a tasty wholewheat savoury snack

Updated on June 2, 2013
Cheese scones
Cheese scones | Source

This quick and easy recipe for home made cheese scones is a great standby for a tasty lunch or savoury teatime treat. Ready in just half an hour they can be eaten while still warm from the oven. With all the goodness of wholewheat flour, milk and cheese, they are also a healthy and filling snack.

5 stars from 1 rating of Cheese scones

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 8-10 scones


  • 6 oz (150 grams) self-raising wholewheat flour
  • 1 oz (25 grams) butter
  • 2 to 3 tablespoons milk
  • 3 oz (75 grams) tasty Cheddar cheese, grated
  • 1 egg
  • 1/2 teaspoon cayenne pepper
  • pinch salt


  1. Sift the flour into a mixing bowl, emptying the leftover bran from the sieve in too, along with a pinch of salt and 1/4 teaspoon cayenne pepper.
  2. Rub the butter into the flour, so that it forms a fine crumbly mixture. Add most of the grated cheese, saving a handful for later.
  3. Make a well in the centre of the mixture and break the egg into it, mixing with a fork to beat the egg, and slowly adding the milk a bit at a time until it is all mixed into a dough. Once all the loose flour is mixed in, pick up the dough and squeeze it together into a ball.
  4. Roll out on a floured surface to about 3/4 inch (2 cm) thick, and cut out the scones using a 2 1/2 inch (6 cm) cookie cutter. This quantity will make between 8 and 10 scones. Place on a greased baking tray, brush the tops with a little milk and sprinkle a little grated cheese on top of each one, topped with a fine sprinkle of cayenne pepper.
  5. Bake in the centre of the oven at 220 deg C (425 deg F, gas mark 7) for 12 to 15 minutes, until the scones are golden brown and the cheese has melted on top. Put on a cooling rack for a few minutes before serving warm, cut open and spread with a little butter.
Freshly baked batch of cheese Scones
Freshly baked batch of cheese Scones | Source


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    • Imogen French profile image

      Imogen French 5 years ago from Southwest England

      hi Rodney, the olive oil sounds like a good addition. thanks for commenting

    • Just_Rodney profile image

      Rodney Fagan 5 years ago from Johannesberg South Africa, The Gold Mine City

      Nice recipe there, ihave similar recipe but like the sound of yours as well, though to reduce the lactose contrnt this usesoil, I use Virgin Olive Oil fot the flavour.

      Great hub!

    • Imogen French profile image

      Imogen French 5 years ago from Southwest England

      thank you prasetio, hope you enjoy making them :)

    • prasetio30 profile image

      prasetio30 5 years ago from malang-indonesia

      Amazing presentation and I love the recipe. It sound delicious. I can't wait to make it soon. Thanks for posting. Voted up!