Cheese scones

Best served fresh from the oven!

  • 35 mins cooking
  • Makes 24 Item
  • Print
These savoury cheese scones make an ideal afternoon tea served fresh from the oven.
If you're after something a little different, we have a variety of sweet and savoury variations in our scone collection


Cheese scones
  • 1 1/2 cup (225g) self-raising flour
  • 1/4 teaspoon ground cayenne pepper
  • 2 teaspoon white (granulated) sugar
  • 1/3 cup (25g) parmesan cheese, finely grated
  • 1 cup (120g) cheddar cheese, coarsely grated
  • 1 cup (250ml) milk
  • 40 gram butter, melted
  • 60 gram butter, softened
  • 1 tablespoon fresh chives, finely chopped


Cheese scones
  • 1
    Preheat oven to 220°C (200°C fan forced). Lightly oil and flour 20cm (8-inch) round cake pan.
  • 2
    Place flour, cayenne, sugar, parmesan and half the cheddar in medium bowl, add milk. Using a knife, cut the milk through the flour mixture to mix to a soft, sticky dough.
  • 3
    Knead dough quickly and lightly on floured surface until smooth. Press dough out evenly to 2cm (¾-inch) thickness. Dip 3.5cm (1½-inch) round cutter into flour, cut as many rounds as you can from the piece of dough.
  • 4
    Place scones side by side, just touching, in pan. Gently knead scraps of dough together, repeat pressing and cutting out of dough. Place rounds in pan. Brush scones with butter;sprinkle with remaining cheddar cheese.
  • 5
    Bake scones about 15 minutes or until browned lightly.
  • 6
    Meanwhile, make chive butter, Combine butter and chives in small bowl.
  • 7
    Serve warm scones with chive butter

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