Cheese Scones – best recipe ever!

Sometimes food can say a thousand words. Like saying sorry to your neighbour for getting the wrong tree cut down, or ‘oops – inside thought‘ to a friend, or ‘thank you’ to a colleague.  And when I need to do penance, or bribe or thank someone these scones are delicious foodie emissaries.

This is the best and easiest cheese scone recipe I know. It comes from a cafe in Wellington – Ministry of Food. It’s close to our Parliament buildings and I got addicted to these scones when I was working near by. Thanks to Cuisine for publishing it.

Though this is quick and easy there is a trick to a great scone. So here are here are my tips, collected from my mum and many friends over the years.

Tips for scones

1 Heat the oven – it must be hot
2. Preheat the tray – put it in when you turn the oven on.
3. Add all the milk at once – it should be a wet rather than a dry mixture
4. Mix quickly by making slicing actions with a knife, just enough to bind together. Don’t over mix.
5. Touch the mixture as little as possible and get it into the oven asap after mixing the milk in.

Oh and one last thing, use a strong tasty cheddar for a truly delicious scone.

Cheese Scones

2 cups flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
pinch cayenne pepper (optional)
2 cups grated tasty cheese
1 cup full-cream milk

Preheat oven to 220º C. Put the tray in to heat.
Sift flour, baking powder, salt, sugar and cayenne pepper into a bowl. Mix in cheese. Make a well in the centre.

Check you have a clear bench with flour on it, the oven is fully heated. You want the scones to go into the oven as soon as possible.

Add the milk, mix quickly with a knife. Turn out onto a floured bench and quickly shape into a 3 cm thick rectangle. Cut into 8 and put on to your floured, hot tray. Bake for 15-20 minutes. You’ll smell them as they get ready.

Delicious! If you don’t eat them all they freeze well. To reheat put them into an oven for about 5 minutes.

Use this recipe well, it has certainly helped me out of some scapes, and really will delight all who eat them.

19 thoughts on “Cheese Scones – best recipe ever!

  1. My husband and I love these! We try to eat less ‘breads’ but we can’t resist whipping these yummies up if we have hot soup or for lunch on a lazy Sunday. I’ve added homemade pesto and feta today…Thanks :-)

      1. Whoops sorry I didn’t reply sooner! And yes they were amazing!! Was just coming back to your recipe to make more and saw you had replied :)

  2. Just made some they are delicious. I was a bit sceptical with no butter, eggs or oil – but no worries. I can see I will be making more. Judy

  3. These were great! I’ve never been much of a scone maker but really wanted to have a go – they were really really good. Thank you!

    1. Awesome news- these are the only scones I make cos I know they work. Glad to have helped Alice

    1. Mild cheese will be fine. They will still be cheesey, maybe with a little less tang, but I am sure they will still delicious. Let me know you go.

  4. These were so….good, and very easy to make. I did add a little dry mustard powder with the cayenne pepper. This will definitely be my go to scone recipe from now on.

  5. My boys have requested them again today for afternoon tea!! Warming up here in New Zealand but they still want hot snacks:)))

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