Cheese Scones {Granny's 95 Year Old Recipe!}

Baked Cheese Scones on a wire rack with a side plate and knife, with one scone buttered.

5 from 5 votes

Cheese Scones {Granny's 95 Year Old Recipe!}

From a recipe I have cherished since I was 10 years old, Ivy’s Cheese Scones (named after my grandmother) are SO easy but the results are delicious and fluffy every time. Follow this foolproof recipe for these cheddar scones as a side dish, snack or packed lunch.

Prep Time10

Cook Time10

Total Time20

Course: Lunch, Side Dish, Snack

Cuisine: Family Food

Servings: scones

Author: Sarah Rossi

Ingredients

500 g Plain flour Plus extra for rolling
3 tsp Baking powder
1 tsp English mustard powder
1 tsp Sea salt
80 g Butter Straight from the fridge | Cut into chunks
200 g Mature cheddar cheese Coarsely grated
300 ml Whole milk
1 Egg Beaten

Instructions

Preheat the oven as high as it will go (usually 220℃ fan/240℃/Gas Mark 9). Line a baking sheet with baking paper.
Put the flour, baking powder, mustard powder and salt into a mixing bowl.
Now 'rub in'. Loosely lift some of the butter with the flour mixture and rub it between the tips of your thumb and fingers to break up the butter into smaller pieces until it looks like lumpy sand. This takes about 5 minutes. Be careful not to overwork it!
Stir in half of the grated cheese, then add the milk and use your hands to gently bring it all together into a ball of dough.
Lightly dust the worktop and a rolling pin with flour.
Roll out or pat the dough with your hands to slightly flatten to about 2.5cm-3cm thick.
Cut out 8 round circles using a 7cm round cutter or upturned glass.
Pop the scones onto the lined baking sheet, brush the tops with beaten egg and sprinkle over the remaining cheese.
Bake for about 10 minutes, or until risen and golden.

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Notes

Butter: Use this straight from the fridge and cut into chunks before starting to rub the mixture together to make the dough

English mustard powder: Just a teaspoon of this gives a wonderful hint of flavour. If you don’t have this, you could replace it with half a teaspoon of cayenne pepper or paprika

Don’t over-handle things: Try no to overwork your dough. Right from the start, try not to handle it too much

Nutrition