Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cheese scones Recipe
As quite a bit as I like typical jam and cream ones, these savoury cheese scones have my coronary coronary heart…. does it shock anyone that I make mine extra cheesy? 🙂
Cheese scones have to be an element!
Savoury scones actually really feel like the next giant think about Australia. Similar to savoury muffins as quickly as had been. Say “muffin” and most suppose blueberry….. I really feel cheese. 😅
Thus, I’ve been delighted to notice in latest occasions the rising presence of savoury scones at bakeries spherical metropolis, significantly at native markets. Take all of the items you want about typical scones – flaky, fluffy, tender, warmth – and add cheesy goodness with extra crispy, cheese crusted craggy edges. It’s a home run!
And whereas Aussie scones are sometimes spherical, I’ve gone American-style wedges proper right here so I’ll make them bigger, with crunchier edges (these corners!) and sooner – no ring cutters needed.
Substances in cheese scones
Heads up – I make mine extra cheesy. There’s 200g/2 cups of cheese to 1 3/4 cups of flour (260g). It is not typical to see the weather skewed so carefully within the path of cheese. Nonetheless my concept is that if we’re making cheese scones, I want to have the power to fashion the cheese! Else I’d pretty make plain ones. 🙂
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Plain flour (all-purpose flour) and baking powder – Whereas typical scones title for self-raising flour, I favor plain flour with added baking powder for cheese scones. This fashion I can add enough baking powder to current the dough extra elevate to counter the load of all that cheese (what an outstanding draw back to have!). Moreover, as a typical rule, self-raising flour isn’t as environment friendly as combining flour plus baking powder (rule of thumb is 2 teaspoons baking powder for every cup of flour).
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Cheese – Cheddar is my default, though tasty cheese (an Australian favourite) works successfully too. Actually, any good melting cheese that could be shredded works – merely avoid mozzarella (not enough flavour). For punch, use sharp basic cheddar, for milder, attempt Swiss, for premium I splurge on gruyere.
Pre-shredded is okay (unusual endorsement!), I like Devondale’s 3-cheese combine (mozzarella, colby, parmesan).
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Chilly unsalted butter – Chilly butter is significant to that signature flaky texture and mild, fluffy inside. It’s most interesting to cut it into smallish gadgets so it cuts merely and evenly into the flour.
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Milk – Full fat milk is most interesting though low fat works as successfully. I haven’t tried with non-cow milk nonetheless I don’t see why it wouldn’t work.
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Salt – These scones revenue from an sincere amount of salt. I make the most of 1/2 teaspoon of cooking salt / kosher salt. For many who solely have advantageous desk salt, use half the amount. For sea salt flakes, enhance to 3/4 teaspoon.
Additional add in selections – You’re solely restricted by your creativeness! For many who’ve purchased leftover pickled jalapeños from the B85 Beef Sausage Rolls, they’d be a wonderful addition. Photo voltaic dried tomatoes, olives, chives, inexperienced onion, bacon, ham, even chopped pickles!
Actually, the thought to share a cheese scones recipe occurred after I made cheese, bacon and inexperienced onion scones. I brushed the tops with bacon fat for extra bacony goodness! I’ll share these subsequent. 🙂
Strategies to make cheese scones
The necessary factor to flaky, fluffy scones is chopping chilly butter into flour which creates tiny fat pockets that soften and steam as a result of the scones bake. A meals processor makes critically speedy work of this – plus you avoid the hazard of melting the butter with warmth fingers which makes the scones chewy and greasy.
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Blitz – Put the flour, baking powder and salt in a meals processor fitted with an atypical “S” blade. Pulse as quickly as merely to combine, then scatter the butter all through the ground. Pulse 4 to 5 events until the largest butter gadgets are regarding the dimension of a pea. Add the cheese and pulse as quickly as merely to mix by.
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Milk – Slowly pour the milk by the feeder tube whereas pulsing 8 to 10 events, until you presumably can’t see flour, then stop pulsing
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Dough achieved! The scone dough might look a bit crumbly inside the meals processor nonetheless in case you pinch it between your fingers you’ll see it sticks collectively. It must be a little bit of bit sticky – wetter dough means additional moist scones inside. Dry dough = dry scones = 😢.
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Wedges – Convey the dough collectively in a ball then pat it proper right into a 3cm / 1.2″ thick spherical disc on a little bit of baking paper (parchment paper). Brush with milk, sprinkle with cheese then decrease into 6 wedges.
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Separate – Preserve the scones on the paper and change to a baking tray. Then separate the wedges so that they’re 5cm/2″ apart.
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Bake for 20 minutes at 200°C/390°F (180°C fan-forced) until golden on excessive. I uncover a barely scorching oven presents these a nice rise improve and beautiful golden cheesy crust.
Cool 5 minutes on the tray then assault!
These cheese scones are a form of baked gadgets which may be at their absolute peak modern out of the oven, after they’re puffed and golden, impossibly fluffy inside, the cheese crust is shiny and they also’re nonetheless warmth and steamy inside, prepared so that you could gently pry them open and supplies it a (generous!) slather of butter.
However it certainly’s okay! You don’t should inhale all 6 in a single sitting. They preserve for 2 – 3 days, and though they might actually really feel company and dry (they usually’re, when chilly), a quick 30 second microwave is all it desires for a direct resurrection once more to pillowy fluffiness inside. Hope you have the benefit of! – Johnsat x
Watch how one could make it
Ingredients
- 1 3/4 cups plain flour / all purpose flour
- 1 1/2 cups shredded cheddar or tasty cheese (packet shredded ok, tightly pack the cups!) (Note 1)
- 3 tsp baking powder (Note 2)
- 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
- 100g (7 tbsp) unsalted butter, cold, cut into 1 cm cubes
- 3/4 cup milk , cold, plus a little extra for brushing (preferably full fat)
- 1/2 cup shredded cheese , for topping
- Butter , for spreading
Instructions
- Pulse dry ingredients once, butter 4 times, cheese once. Add milk while pulsing 8–10 times. Shape into 3cm / 1.2" thick disc on baking paper, brush with milk, top with cheese, cut into 6 wedges. Space 5cm/2" apart on tray. Bake 20 min at 200°C/390°F (180°C fan), rest 5 min.
- Preheat oven to 200°C/390°F (180°C fan-forced).
- Blitz dry – Put flour, baking powder and salt in a food processor with a standard "S" blade. Pulse once. Add butter, pulse 4 to 5 times until the largest butter pieces you see are pea size. (You can also do this by hand – see Note 3)
- Add cheese, pulse once just to mix through a bit.
- Pour milk through the feeding tube while pulsing 8 to 10 times until the flour is just incorporated, then stop straight away. The dough will be shaggy rather than smooth, and it should be a bit sticky but can be handled.
- Bring dough together – Scatter a work surface with 1 tsp flour. Scrape the dough out of the food processor then bring together into a ball with your hands. Try to avoid using extra flour, but dust with more if needed (I don’t).
- 6 wedges – Put it on a sheet of baking paper, pat and shape into 3cm / 1.2" thick round disc. Brush with milk (top and sides), sprinkle with cheese, lightly press in. Cut into 6 wedges. (Note 4 for rounds)
- Bake – Transfer to baking tray. Pull each wedge out a bit so they are 5cm/2" apart. Bake 20 minutes until the surface is golden.
- Cool 5 minutes on the tray, then enjoy warm with a smear of butter!
Notes
1. Cheese – Any good melting cheese works here—just avoid mozzarella (not enough flavour). For punch, use sharp vintage cheddar, for milder, try Swiss, for premium I splurge on gruyere. Pre-shredded is fine (rare endorsement!), I like Devondale’s 3-cheese blend (mozzarella, colby, parmesan).
2. Baking powder – Better to use this + plain flour rather than self raising flour as the scones rise better (recommended when we have cheese weighing the dough down!). Also note, I’ve specified 3 teaspoons instead of 1 tablespoon for consistency. That’s because Australian tablespoons are sometimes 20 ml, whereas the standard in most other countries is 15 ml. Teaspoons, on the other hand, are consistently 5 ml worldwide.
3. To make this by hand, use your fingertips to rub the butter into the flour, or use a flour cutter if you have one.
4. Round scones – Pat dough down to 2.5cm/1″ thick then cut 5- 6cm / 2 – 2.4″ rounds. Bake 15 minutes.
5. Different cup measures in different countries – Cup sizes differ slightly between the US (1 cup = 236ml) and the rest of the world (250 ml). This has been factored into this recipe and it will work whatever country cups you are using (except Japan, please use the weights). See FAQ accordion above for more information.
Leftovers will keep 3 to 4 days though best served warm to freshen them up.
Nutrition per scone. Not including butter you slather on – because I don’t know how generous you are!
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