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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

Cooking time: 30 minutes


·         225g (9oz) Self Raising Flour

·         Pinch of salt

·         1 tsp baking powder

·         1 tsp mustard powder

·         ½ tsp paprika

·         50g (2oz) Netherend or Dragon Butter, slightly softened

·         100g (4oz) grated Dragon Mature Cheddar

·         1 Free Range Egg

·         125ml (4 floz) Cotteswold Milk


  1. Preheat your oven to gas 7, 220°c.​

  2. Sift flour, salt, baking powder, mustard and paprika together.

  3. Rub in the Netherend or Dragon Butter until the mixture resembles fine bread crumbs.

  4. Stir in 75g (3oz) of the Dragon Mature Cheddar.

  5. Lightly beat the Free Range Egg and stir in Cotteswold Milk, then pour into the flour mixture.

  6. Use a round-ended knife to stir together then turn out onto a lightly floured surface and gently knead for a few seconds.  

  7. Roll the dough very gently until 2cm thick.

  8. Cut into rounds with a plain, approx. 6cm, cutter.

  9. Transfer onto a greased baking sheet.

  10. Brush with a little Cotteswold Milk and sprinkle over the remaining grated Dragon Mature Cheddar.

  11. Bake 12 -15 min until golden and well risen.

  12. Remove from oven and serve.


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