American cheese scones

These molten hot cheese scones are perfect for a hungry crowd.

  • 20 mins cooking
  • Makes 20 Item
  • Print


American cheese scones
  • 1 2/3 cup (250g) self-raising flour
  • 1/2 teaspoon salt
  • 20 gram (¾ ounce) butter
  • 1 egg
  • 1/2 cup (125ml) milk
  • 1/2 cup (60g) extra sharp cheddar, grated finely
  • 30 gram (1 ounce) butter, melted, extra
  • 1/2 teaspoon mustard powder
  • pinch of cayenne pepper


American cheese scones
  • 1
    Preheat oven to 220°C/425°F. Grease an oven tray.
  • 2
    Sift flour and salt in a medium bowl; rub in butter with your fingertips. Whisk egg and milk together; pour over dry ingredients. Use a flat-bladed knife to cut the milk mixture through the flour mixture to make a soft dough.
  • 3
    Turn dough onto a floured surface; knead lightly, folding over once. Roll out gently until 3cm (1¼ inches) thick; cut into 4cm (1½-inch) rounds. Place rounds on tray so they are just touching. Re-roll scraps; cut into rounds.
  • 4
    Stir cheddar, melted butter, mustard and cayenne over low heat until cheddar starts to melt. Spoon cheese mixture over scones.
  • 5
    Bake scones 15 minutes or until tops are golden and sound hollow when tapped. Place, top-side up, onto a wire rack.


It is best to grate the cheese yourself as pre-grated cheese behaves differently on heating.

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