Cheddar scones

Contains pork – recipe is for non-Muslims only
Fantastic straight from the oven or served the next day, split and toasted through

  • Prep:10 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 130
  • fat 6g
  • saturates 4g
  • carbs 15g
  • sugars 1g
  • fibre 1g
  • protein 4g
  • salt 0.36g


  • 200g self-raising flour, plus a little more for dusting
  • 50g butter, at room temperature
  • 25g porridge oats
  • 75g grated cheddar, plus extra for topping (optional)
  • 150ml milk
  • avocado, soft cheese, ham, cucumber, cress


  1. Heat oven to 220c/fan 200c/gas 7. Place theflour in a large bowl, then rub in the butter. Stir inthe oats and cheese, then the milk – if it feels likeit might be dry, add a touch more milk, then bringtogether to make a soft dough.

  2. Lightly dust the surface with a little flour. rollout the dough no thinner than 2cm. Usinga 4cm plain cutter, firmly stamp out the rounds– try not to twist the cutter as this makes thescones rise unevenly. re-roll the trimmings andstamp out more.

  3. Transfer to a non-stick baking sheet, dust witha little more flour or grated cheese, then bake for12-15 mins until well risen and golden. Cool on awire rack before serving on their own or toppedwith mashed avocado, or soft cheese, and ham,cucumber or cress.

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