How to make the most light and fluffy cheese scones, the tricks in making your scones rise and how to serve them. Easy recipe using plain flour with suggested best cheeses.
Best scones ever! I’ve always made dry or crumbly scones boooo so a very huge THANK YOU for sharing your awesome recipe, and the tips were so helpful.
Emma
Quick and Easy Cheese Scone Recipe
There's something incredibly comforting about serving warm, light and fluffy cheese scones with melted butter and a pot of tea. It's Oh-so-British!
My teenage girls are both French and British. As we have always lived in France, the British part of the girls has them often crave cheese scones. They're associated with their nostalgic family trips to Scotland - their Madeleine de Proust, so to speak. However, in France, they are not made in Parisian bakeries. What? Quoi?
So we make them at home - especially as they're so quick and easy to rustle up - just like these mini cheese biscuits (sablés au fromage).
What makes a good cheese scone? It's light, high and fluffy. I started off many years ago using the classic recipe in the Be-Ro Flour Cookbook. Now, over the years I have used this slightly adapted recipe which ensures they have a lovely height.
Best Flour to Use for Scones
It's best to use plain flour for this recipe, so you can control how much baking powder goes in. This scone recipe also includes an egg.
How to Make Cheese Scones Rise & Fluff
These are my top 3 tricks to making the best, high rise fluffy scones:
- Don't be shy on the baking powder. I use a sachet of French levure chimique (11g which is no more than a level tablespoon). If using self-raising flour, use just a teaspoon;
- Scone dough should be wet. It's messy but I assure you, it works. Too dry makes them crumbly;
- Don't work the dough too much - including not rolling it out too flat. Keep it quite thick, cutting them with a scone or cookie cutter.
Best Cheese to Use for Savoury Scones
Ideally use a good, strong, mature cheddar (orange will give it a lovely colour but it's not necessary) as the flavour should shine through. Using half of grated aged parmesan or a mature hard orange vieille mimolette adds extra punch too. The stronger the better!
As we don't have the easiest access to the best mature cheddar in France, I use a half and half mix of what orange cheddar I can find with best quality French Comté cheese (preference 12-18 months mature). I guess that gives them a Scottish-French Auld Alliance!
Variations
It's easy to customise your own cheese scones. While this recipe contains fresh herbs, it's easy to replace them with (or add) a tablespoon of any of the following:
Fluffy Cheese Scones - Egg Wash with Milk
For a royal scone look, brush the tops of the scones with a milk and egg yolk wash. A wash is simply to give them a glazed, shiny appearance once baked.
If you don't have any extra eggs to hand, however, you can brush the tops of the scones with milk only (alas, for the pictures here, we ran out of eggs as they were rationing them at the market at the start of the pandemic).
Topping Ideas
Before they go in the oven, top the scones with more grated cheese and/or poppy seeds and sesame seeds.
The result? The cheese scones have a lovely, finished shine that gives that slight crunch to the outside. Split open warm, they're soft, light and fluffy inside - ready to spread with quickly melting butter!
Can I Freeze Scones?
The bonus is that they freeze very well. When cool, store in a ziplock bag or sealed container and freeze for up to 6 weeks to conserve their best cheesy flavour.
Either defrost thoroughly or remove 15 minutes before heating in a warm oven for about 15 minutes.
What To Serve With Cheese Scones
Cheese scones are best split in half while warm. Just spread on a little salted butter and watch it melt. So what do you eat with them? They're delicious as part of a classic British style teatime served with finger sandwiches - ideally eaten before the sweet cakes.
Savoury scones are also a real winter treat served as a light lunch with comforting bowls of soup. Here are some accompanying ideas that go well with cheese:
- French pea soup (potage Saint-Germain) - either with fresh, frozen or split peas;
- Fresh Vegetable Soup - no stock needed, just the freshest seasonal veggies;
- Roasted Tomato and Garlic Soup;
- Pastina Italian Soup
- Crème du Barry Cauliflower Velouté (can be made without the yolks and replace cauliflower with any fresh or frozen vegetable you have at hand. I make it also with broccoli - it's so rich & creamy);
- Smoked Garlic and Rocket (arugula)
- Sweetcorn and Red Pepper Chowder
- Leek and Potato Soup (Potage Bonne Femme)
Just one of the latest reviews:
"Having never gotten on with buttermilk scone recipes, I tried this recipe and it is AMAZING, scones come out perfect every single time. I’ve made them about 5 times in a fortnight.
Leanne
Can’t recommend enough 12/10 thank you!"
Love more cheesy recipes?
Then enjoy cheese waffles or high-protein cottage cheese waffles.
Fluffy Cheese Scones
Ingredients
- 250 g (9oz/ 2 cups) Plain (all-purpose) flour T55
- 11 g (1 tablespoon scant) Baking powder (use only 1 teaspoon if using self-raising flour)
- 1 teaspoon Bicarbonate of soda
- pinch salt & pepper
- 50 g (2oz/ ¼ cup) Butter, unsalted (at room temperature)
- 100 g (3.5oz/ 1 cup) Cheese, finely grated (Cheddar, French Comté, Mimolette)*
- 1 tablespoon Rosemary, finely chopped (or fresh thyme, chives, dried Herbes de Provence)
- 1 egg (@60g)
- 100 ml (3.5fl oz/ ½ cup) Milk (whole or semi-skimmed)
Scone Glaze or Wash
- 1 egg yolk (optional)
- 1 tablespoon milk
- 1 teaspoon sesame or poppy seeds (optional)
Instructions
- Heat oven to 220°C/425°F/200°C fan/Gas 7. Line a baking tray with parchment paper or a silicone mat.
- Mix together the flour, baking powder/soda, salt, pepper, and rosemary (or other herbs) in a large bowl. Either rub in the butter using your fingers but if you have a mixer, this is even better. Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined. The result should be a sticky, wet dough. If you find it's too dry, add a little bit more milk.
- Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie cutter (6cm/2.5"), cut out medium-sized rounds. Alternatively, to save time or if you don't have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.
- Place on the baking tray and brush with the egg wash - mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for an extra shiny glaze).
- Bake for 10-15 minutes until golden brown.
Video
Notes
Need more cheesy recipes?
Try our favourite cheese waffles and potato gratin Savoyard.
Deb
Oh my, I made these for the first time this morning and they are magnificent. Easily the lightest, non-stodgy I've ever tried. I also appreciate that the French version of the correct flour (T55) is included for those of us still getting our heads around flour by numbers. In other recipes I've seen, cream is identified by % fat which again is very helpful since the French don't designate it as single or double. Thank you for the detail 🙂
Jill Colonna
Thanks so much for your lovely words, Deb. So glad you liked them. As for all of the extra tips, it has taken me years to understand the French way myself, so it's a pleasure to share. Jill x
Naomi
Wanted a cheese scone recipe without mustard and came across this. Patted down into a circle on floured baking tray rather than rolling out (quick and easy) and cut into 8 triangular pieces. Checked nothing sticking and baked with no glaze as in a hurry. They came out beautifully - delightfully risen, fluffy on the inside, crisp on the outside and golden brown. I had added the chopped fresh rosemary and loved the herby flavour. Really pleased and will use this recipe again!
Jill Colonna
Thrilled to hear you loved them and they came out so well without the glaze. Thanks so much for taking the time to review, Naomi. Means the world!
Marnie Ferraro
I just tried this recipe. I used half the amount of cheese - goat cheese and gourmet cheddar. incredible. amazing. wow. saving this one!
Jill Colonna
So happy you love this, Marnie - even with only half the cheese! Thanks so much for taking the time to share.
Vandna
Can I substitute flaxseed egg for the regular egg? I want to make this for a social at work. I love rosemary and this recipe sounds yummy! Thank you for sharing Jill.
Jill Colonna
Hi Vandna,
I have never tried flax eggs and so can't say if it works. If you do try it, let me know how you get on but I'd stick with this classic recipe with fresh eggs and butter. As it's dairy using a lot of good cheese, I don't see the plus for using just one vegan item, in my humble opinion 😉
Vandna
Thank you Jill. Sure I will let you know, I just don’t eat eggs so wanted to try to substitute it with flaxseeds.
Jill Colonna
Well that sounds ideal, Vandna, especially as it's just replacing one egg. Thanks for checking in!
Ruth B
Fabulous fluffy scone recipe, I used mainly yoghurt with a little milk to mix, worked very well. Thank you.
PS I live in New Zealand (originally UK).
Jill Colonna
So glad you like this, Ruth and thanks for sharing about the yoghurt!
Olia
Wood dry curd cottage cheese work?
Jill Colonna
I'm sure it would, Olia, even if I haven't tried it. I would, however, think it would be lacking a bit of flavour, as scones do need a stronger cheese. Please let me know how you get on!
Kirtika saha
Thanks for your efforts in sharing this information in detail. This was very helpful to me. kindly keep continuing the great work.
Jill Colonna
Only too happy to share, Kirtika! Thanks for your kind words.
Opal Moon Girl
Lovely my favourite recipe - I did cayenne pepper!
Jill Colonna
So happy to hear you like them - and with that delicious kick!
Liz
YUM! These look like a yummy addition to any meal!!! I remember visiting my parents the year they lived in Glasgow - a neighbor brought over a trifle and I'm pretty sure we had some delicious scones, too. Printing off your recipe to try---the boys always like some bread/biscuits with their dinner!
Jill Colonna
That's wonderful to hear, Liz. Had no idea your parents lived in Glasgow for a year. I bet you can have a Glesga lilt to your voice too!
Barbara Peel
Very light and fluffy- absolutely delicious! I’d like to adapt the recipe to make a sweet scone, have you tried this? I am thinking adding about 20g sugar and upping the butter to about 75g, to replace the fat from the cheese … what do you think?
Jill Colonna
I'm so happy you like them! I have indeed tried this and it works really well. I just haven't had the time to produce the sweet scone version yet but it's coming soon! Just follow the same method and enjoy, Barbara. Let me know how yours turn out.
Barbara
I have made the sweet version, they are just as delicious! I used 40g sugar, due to accidentally tipping in more than I meant to, but gave just the right level of sweetness for me.
Jill Colonna
Wonderful to hear this, Barbara. You've just pushed me to finally post that sweet scone recipe version - coming soon, as promised!
June Robson
Very nice recipe, used with Cathedral City "Our Strongest Cheddar" and with an extra of 35gms of Feta cheese which gives it a moister and more succulent taste.
Jill Colonna
So glad you like the recipe, June and interesting addition of Feta.
Janice And Lana
Omg amazing
Michael
Just the best scones. Added cayenne pepper for some kick, & topped them with grated cheese. Cut them into squares rather than using a cutter. Came out perfectly.I
Jill Colonna
Thrilled to hear, Michael and love your cayenne kick to them. Far from being square! :-))
Leah
Just made these, thank you I’ve been looking for a recipe that worked like this! Puffed up beautifully, Holden, light crumb gorgeous! Made 2 batches on same day. My 3year olds both loved them.
Jill Colonna
So happy, Leah. Thanks so much for your feedback. I can imagine your 3 year olds were excited with all the lovely baking and fragrances from the kitchen this weekend!
Mmetja
Wow..delicious!
Jill Colonna
Glad you liked the recipe!
Dani Paule Volerich
Best cheese scone recipe, thanks.
Jill Colonna
Thanks so much for your feedback, Dani. So thrilled you like the recipe.
Margaret Blue
Just made these for grandchildren’s after school snack - wow! so fluffy and tasty. Being Scottish, I don’t usually use an egg in my scones but I will now! I sprinkled some onion seed on top of the milk painted surface along with some extra cheddar.
Jill Colonna
So happy you like the recipe, Margaret. Love your touch of onion seeds on top - no wonder your grandchildren love them! Thanks for your feedback.
Brenda
I've tucked all my other scones recipes in the back of the book because I will not need them anymore. These are wonderful! Thank you for sharing such a treat.
Jill Colonna
That's so kind of you - so happy to hear you like the recipe, Brenda. Thanks for your feedback.
Hazel-Jayne
Although nice and fluffy, they never rose at all. I followed the recipe exactly. Was it because I used gluten free flour?
Jill Colonna
Hi Hazel-Jayne,
I'm afraid you didn't follow the recipe exactly if you used gluten free flour. Yes, that's why your scones didn't rise. I suggest you follow the recipe to the letter next time and return with a better rise in your star review too.
Sofia Castro
Best recipe ever!
Sue
Theses scones are fabulous and so easy. I sprinkled Parmesan over the egg wash for extra “cheesiness”. They are twice the rise of my usual scones. Thanks for sharing your recipe.
Jill Colonna
It's a real pleasure to share, Sue. So happy you like them and love the extra parmesan cheesiness too.
Carol Gillott
So yummy looking!
Maybe even I could make these!
Would you believe .franprix & Carrefour have real British Cheddar.
Jill Colonna
I can just see you make them in your lovely kitchen, Carol, with wafts of cheddar flying over the Paris rooftops!
Tessa Bristow
Oh wow what a lovely recipe thank you I ended up doubling up the recipe and they look amazing !
Jill Colonna
So happy you like the recipe - happy cheesy scone baking!
Nina
Lovely fluffy scones and an easy recipe. I leave out the rosemary and add basil and sun-dried tomatoes instead.
Jill Colonna
Thrilled you like the recipe, Nina - lovely variation.
Emma
Best scones ever! I've always made dry or crumbly scones boooo so a very huge THANK YOU for sharing your awesome recipe, and the tips were so helpful. The whole family loved them, it's been a snowy day here in NZ and with pumpkin soup they completed a lovely soul warming dinner
Jill Colonna
What a lovely message, Emma. Thanks so much for your kind words - I'm thrilled you and your family love them. Your support here is much appreciated. I hope you try my other recipes too! Stay cosy in NZ while we are searching for cooler weather here in France during an incredible heatwave!
Tara Dix
I just made these Cheese Scones and they came out beautifully. It's a very easy recipe to follow and the little bit of Rosemary really just adds a little something. Highly recommend this recipe.
Jill Colonna
Thanks for popping in to give your review, Tara. So happy you like them.
Ann
Tried them for Sunday Supper, come out lovely and light, you could taste the cheese a little better with adding 1 teaspoon of dry mustard, will be making again and again
Jill Colonna
Thanks so much for your review, Ann. Much appreciated. In France it's difficult to find mustard powder - and our cheeses are pretty strong so I'm glad you found your trick to bring out your cheese's flavour. Thanks for your tip - will gladly add this to the post!
Leanne
Having never gotten on with buttermilk scone recipes, I tried this recipe and it is AMAZING, scones come out perfect every single time. I’ve made them about 5 times in a fortnight. Can’t recommend enough 12/10 thank you!
Jill Colonna
Thank you so much for your lovely words, Leanne. Really happy you're enjoying the recipe. Happy baking and thanks for the review.
Camilla Hawkins
Your cheese scones look utterly divine, putting on my to make list. Will be perfect with soup:-)
Jill Colonna
Thanks - and for popping in, Camilla!
8/10
Hi, just made these today. They're cooling at the moment but look a darker than your picture. Cooked at 220c for 12mins. Also, how do you get 10-12 out of the mix? At 2cm thick and 2 1/2in round (I know, mixing units!) I only get 6 scones.
Nevertheless, looking forward eating them in our traditional British Sunday Tea a little later.
Thanks!
Hywel
Jill Colonna
Hello Hywel,
This is the first time I've heard of this and this recipe has been tested a zillion times - I don't understand how you have only half quantity - are you mixing measurements, perhaps?
Also, if yours are browner, then I suggest next time you make them you follow the fan setting in the recipe at 200°C and not 220°C for normal oven. Hope this helps.
Enjoy your scone teatime!
Bon dimanche x
Hywel
All eaten! Yum.
Cheers
Hywel
Liz Butcher
Hi these scones look and sound amazing. I want to make some for my book club session at my house Tuesday. Can I make them the day before and warm them up Tuesday morning? Thanks Liz
Jill Colonna
Absolutely, Liz. I'd prepare them in advance the day before but not bake them. Store them in the fridge cut out raw, then bake them before your book club. The smell around the house will be divine too! Happy baking x
Melissa
Thanks for the recipe Jill - we loved these with jalapeno jam!
Jill Colonna
It's a real pleasure - and thank you for showing me your most delicious photos on your instagram stories, Melissa. They looked fabulous!
Kavita Favelle
The rise on these looks so good, I adore a good and cheesy scone!
Jill Colonna
Me too - topped with melted butter. You've got me started again... 😀
Sisley White
These look amazing. Cheese scones are definitely going to be popular in my house for a while.
Jill Colonna
Thanks, Sisley. Scone mad around with them here too!
Kirsty
Thanks Jill for the lockdown inspiration to make cheese scones. So yummy!
Jill Colonna
It's a real pleasure, Kirsty x
Tracy Noble
Just made these delicious scones.
10 out of10 Jill.
Jon and Jessica loved them.
I will try another recipe tomorrow.
Thank you for sharing.
Xxx.
Jill Colonna
Thrilled you not only tried them but popped into le blog! Thanks, Tracy. So happy to share some cheesy fluffiness 🙂
JUNE STOBIE
Dad made these this morning. We had no Rosemary in the garden but added chives instead. They are delicious. Looking forward to enjoying them with soup. Dad is making soup, soup and more soup. I am truly spoiled.
Jill Colonna
So excited to hear you made them together, Mum - or at least you got to taste! So happy you made something from le blog: makes me feel as if we're at least together in the kitchen virtually x
Christina Conte
Since I made your original version, I have to give this a 5 star rating because they are absolutely marvelous! In fact, I'd give them 6 stars if I could! They were wonderful with that turmeric tomato soup (thank you for linking to my soup recipes!) I need to make these again soon! Thanks for sharing!!
Jill Colonna
Best compliment ever! Thanks, Christina. I've just had someone on IG say they love them with jam so I should have perhaps added a list of our jams too...
Eglantine
Best ever 🙂 I made your scones before and honestly, they are really super so thanks for sharing and for the printable recipe. Your tips are really useful. Love these scones with a pot of tea for breakfast.
Jill Colonna
So happy to hear! I realised that my previous recipe post didn't have a user-friendly printable recipe and so thrilled it's more useful. I need to try them for breakfast but each time I make them they all disappear around here!