Cheese scones are a delicious savoury snack, especially when served straight from the oven. 

Today is National ME Awareness Day, so I felt it a fitting date to post this recipe. Cheese scones have a very special place in my heart. When I was very ill to the point of being virtually bed bound with ME in my early teens, they were the first thing I baked when I began to feel a little better. I would make them with mum in the morning, then rest whilst they were baking in the oven. I would then usually have the energy to sit and eat them warm, whilst the cheese was still melting. I would then have to lie on the sofa with my eyes closed and rest for the remainder of the day as that one thing had used up all my energy, but at least I rested feeling I had accomplished something.

I love to carry on with scone making tradition and bake savoury scones for Mini Jones, as they are a very kid friendly savoury snack. Not only that, but they can be made quickly from ingredients I always have in, perfect for last minute guests – or a sudden snack attack!

Although scones taste best on the day they are baked, they can easily be reheated under the grill (I love toasting them under the grill until crisp!), or in a microwave for a second or two – although be careful, any longer and they can become tough.

 

Are these scones suitable for freezing?

Both the cooked scones and raw dough can be frozen. So I often make a batch, but only cook half and then I have another half to put straight from the freezer to the oven on days when I haven’t the time or energy to cook.

What do you have on cheese scones?

I eat them fresh out of the oven without anything, but Mr Jones prefers butter. Some cream cheese or a slice of cheese and little tangy chutney goes really well too!

 

If you want to see more kid friendly snack ideas, why not have a look at my Spinach Pesto Pinwheels or no added sugar pear flapjack

Have you made this recipe? Tag me on Instagram #atmrsjoneskitchen or Facebook, or leave a comment below. I’d love to see your creation!

Cheese Scones

Cheese Scones

Yield: 8 scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: baking, snack

Cuisine: English

Serving Size: 1 scone

Ingredients

100g wholemeal flour

125g plain flour

2 tsp baking powder

50g cold butter, cubed

100g cheddar cheese, grated

60ml cold milk

60ml cold water

½ tsp Dijon mustard


Method

Preheat oven 220˚C/430˚F

Mix the flours with the baking powder, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.

Lightly stir through the cheese.

Combine the milk, water and mustard then pour into flour. Mix until the mixture just comes together then place on a floured surface and roll out to 2.5cm thick.

Cut out rounds using a 2 ¼ “/58mm round cutter, and place on a baking tray.

Sprinkle over a little extra grated cheese if you like, then place in oven.

Bake for 12-15 minutes, until lightly golden.

Make Ahead

The scones are best the day they are made, but can easily be reheated under the grill.

To freeze

Open freeze for a few hours then place in a container separated with baking paper/greaseproof paper. Cook from frozen - will take an extra 5 mins or so.

6 thoughts on “Cheese Scones

  1. Wow, these look great Robyn! I like the idea of them and I would be eating them straight from the oven as well. The tangy chutney combo sounds delicious too!

  2. I’m a sucker for nice savoury baked goods – these cheese scones sound like the perfect snack (and I probably would struggle to only eat one at the time!)

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