Cheese Scones Recipe

I love these as a weekend treat. Whilst not exactly what I’d call healthy (although they do contain calcium and protein), this cheese scones recipe makes amazing cheese and herb scones which are great warmed up as a Saturday morning breakfast. They’re incredibly easy to make and will have your house smelling of that amazing baking aroma all morning. The cheese scones can be made with most medium-hard cheeses (manchego, pecorino, gruyere, gouda, medium strength cheddar, etc) and most herbs (chives, thyme, lemon thyme, parsley, etc). I personally like manchego with the oniony-ness of the chives, but feel free to mix it up the recipe allows for it.

Prep Time: 10 Mins

Cook Time: 25 Mins

Difficulty: Easy

Serves: 6 scones

Pre-heat the oven to 180°C.

Start by blending the manchego in a food processor until it has a grated consistency (or if not feeling lazy then grate it by hand).

Next, in one bowl stir together the flour, salt, and baking powder. Add in the butter cubes.

Combine the butter in to the flour by gently rubbing the mixture through your fingertips (same method as making crumble toppings for those who have done that before).

Keep doing this process until you reach a coarse breadcrumb consistency.

Gently stir in the grated manchego and chopped chives.

Using your hands (which will stick less to the mixture if you wet them), divide the mix into 6 separate balls.

Place onto a baking parchment lined tray leaving a bit of gap between each one.