How to make the most light and fluffy cheese scones, plus the secret how to make your scones rise and what to serve with them. Easy recipe using plain flour - and also on video.
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
Whatever time of day it is, there's something incredibly comforting about serving warm, light and fluffy cheese scones with melted butter and a pot of tea.
Homemade Cheesy Scones
My teenage girls are both French and British. When they were little, we'd jump on our cheap shuttle flights from Beauvais to Prestwick, and on arrival, it was so exciting to see Granny and Grandpa waiting for us. This was always followed with our family tradition: we'd head straight to the nearest garden centre for a pot of tea and the most delicious cheesy scones served with lashings of butter. They were so good, it wasn't for elevenses (in France, this doesn't exist!) but at 11am we'd instead call it lunch.
The girls would always associate their trips to Scotland with cheese scones and so they'd ask to have them occasionally at home for a special treats (in between the macarons, tuiles, éclairs and tarts, les pauvres!). However, living in France, cheese scones are not one of the treats you'll find in Parisian bakeries.
As a result, I make cheese scones at home, as they are - surprisingly - so quick and easy to make.
How to Make Your Cheese Scones Rise
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. I also prefer using plain flour for the recipe, so I can control how much baking powder goes in.
This scone recipe also includes an egg.
These are my 3 tricks to making perfect, high rise fluffy scones (well, no longer a secret, is it?):
- Don't be shy on the baking powder. Even if using self-raising flour, add a teaspoon;
- Scone dough should be wet. It's messy but I assure you, it works. Too dry makes them crumbly; and
- 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!
Personally, 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), thus making them a bit of a Scottish-French Auld Alliance.
Fluffy Cheese Scones - The Perfect Glazed Look
For a shiny royal scone look, the best way is to brush the tops of the scones with a milk and egg yolk glaze.
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 and split open warm, they're soft, light and fluffy inside - ready to spread with quickly melting butter!
What's more, we love making mini cheese scones for teatime. Just cut out smaller rounds and bake for a couple of minutes less.
What To Serve with Cheese Scones?
How do you eat your cheese scones? Split cheese scones in half while warm and spread on a little butter, watching it melt.
They're perfect with a cup of tea for teatime or French goûter - or for lunch with a comforting bowl of soup (see soup ideas below, ideal with cheese scones).
When Should you Eat Them?
Cheese scones are delicious as part of a British style afternoon tea with finger sandwiches - ideally served before the sweet individual cakes. See more French teatime recipes.
They are also a real treat served for a light lunch with comforting bowls of soup in winter.
Here are some ideas for homemade soup, using little from the pantry:
- Fresh Vegetable Soup - no stock needed, just the freshest of veggies in season and butter;
- Roasted Tomato and Garlic Soup (Camilla of FabFood4All);
- Pastina Italian Soup (Christina's Cucina)
- 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);
- Pumpkin, Leek & Ginger Soup
- 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!"
Fluffy Cheese Scones
Ingredients
- 250 g (9oz/ 2 cups) Plain (all-purpose) flour T55
- 1 tablespoon 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
- 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 a mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for a shiny glaze).
- Bake for 10-15 minutes until golden brown.
Video
Notes
Have you made this recipe?
I'd love to know how it turned out. Please let me know by leaving a rated review below. It means so much to have your support. On Instagram? Share a photo and tag @JillColonna and hashtag it #madaboutmacarons. À bientôt!
Looking for more cheesy recipes? Try our favourite cheese waffles.
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!