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Ingredients
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225g (9oz) Self Raising Flour
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Pinch of salt
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1 tsp baking powder
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1 tsp mustard powder
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½ tsp paprika
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50g (2oz) Netherend or Dragon Butter, slightly softened
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100g (4oz) grated Dragon Mature Cheddar
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125ml (4 floz) Cotteswold Milk

Cheese Scones
Cheese Scones are a perfect addition to an afternoon tea, they are also delicious alongside soup. These scones are best served warm with a topping of your choice; however, they are just as tasty when served cold. Tuck into this delicious recipe today.

Serves 2 - 4

30 Minutes
Method
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Preheat your oven to gas 7, 220°c.​
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Sift flour, salt, baking powder, mustard and paprika together.
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Rub in the Netherend or Dragon Butter until mixture resembles fine bread crumbs.
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Stir in 75g (3oz) of the Dragon Mature Cheddar.
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Lightly beat the Free Range Egg and stir in Cotteswold Milk, then pour into the flour mixture.
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Use a round-ended knife to stir together then turn out onto a lightly floured surface and gently knead for a few seconds.
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Roll the dough very gently until 2cm thick.
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Cut into rounds with a plain, approx. 6cm, cutter.
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Transfer onto a greased baking sheet.
Brush with a little Cotteswold Milk and sprinkle over the remaining grated Dragon Mature Cheddar.
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Bake 12 -15 min until golden and well risen.
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Remove from oven and serve.