Savoury Scones

04 Jun 2020

Savoury Scones 


225g self-raising flour

pinch of salt

55g butter

25g mature cheddar, grated

150ml milk


  1. Heat the oven to 220C/200C Fan/Gas 7
  2. Grease and line a baking tray.
  3. Mix together the flour and salt and rub in the butter using your fingertips until you have a crumbly texture.
  4. Stir in the cheese and then the milk to get a soft dough.
  5. Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
  6. Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack

UKHarvest Top Tips!

If you don’t have a cutter you can use a drinking class or mug with a round top.

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