Easy Scottish Cheese Scones Recipe

Make Scottish cheese scones from this tried and true recipe, which has been passed down from mother to daughter.

Winter 2012/2013

  • While they don't keep well for long, these scones are a delightful treat!
    Photo by Fotolia/M.Photos

Scones originated in Scotland where they are pronounced “skahns,” which rhymes with “John.” These cheese scones are Jane’s mother's recipe. Her mother lived during World War II. Enjoy a taste of Scotland!


• 6 ounces self-raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt
• 1 ounces butter, or substitute
• 3 ounces strong Cheddar cheese, grated
• 1 large egg
• 2-3 tablespoons milk.


1. Pre-heat oven to gas mark 7, 425 degrees F, or 220 degrees C.

2. Sift the flour with the dry ingredients into a large mixing bowl, then rub in the butter using fingertips until mixture is crumbly. Then mix in the grated cheese.

3. Beat the egg in a small bowl with 2 tablespoons of the milk, then mix this in to form a soft dough which will leave the sides of the bowl clean. Add a little more milk if you need to achieve this.

4. Roll out the dough on a floured surface to about 2 cm (3/4 inch) thickness and use a round 4-6 cm (3 inches, approximately) cutter to make the individual scones.

5. Place them on a baking tray and cook for 15-20 minutes. (I find a good way to check if they are done is to tap the bottom of the scone and if it is hollow-sounding, they are ready!)

6. Cool on a wire tray. They are best served warm, and don’t really keep too well, although can be revived by gentle heating through the next day.

Learn about Scotland gardening and recipes in An Heirloom Gardener in Scotland

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