Buttermilk Cheese Scones

My savoury buttermilk cheese scones are the scones I bake most often at home. These light and fluffy cheese scones appeal to those who, like me, love cheese, and the hint of mustard and cayenne pepper adds a lovely savoury note.

When I’m out for coffee my go to is almost always a cheese scone, so I decided it was time to come up with my own recipe. I’ve adapted this easy cheese scone recipe from my basic Buttermilk Scone recipe and added mature cheddar cheese.

I’m very fussy when it comes to what constitutes the best cheese scones. Firstly, I don’t add sugar to a cheese scone, this is all about savoury flavors. Secondly I don’t add baking powder as I don’t enjoy the residue it leaves on your teeth.

This is the ultimate cheese scone recipe, as a strong mature cheddar cheese is added to the scone dough, and more is sprinkled on top of the scone so that it melts in the oven.

How to make Buttermilk Cheese Scones:

• Place the flour, salt, cayenne pepper and mustard powder into a large mixing bowl and give it a mix to combine.
• Add the cubed butter and lightly rub through your finger tips until the butter has been combined and the mixture resembles breadcrumbs.
• Stir through 75g of the grated cheese.

• In a separate bowl, whisk together the buttermilk and egg.
• Add the buttermilk mixture to the flour mixture and using your hands, or a knife gently bring it together.
• If the dough feels too dry, you can add a little extra buttermilk to the mixture.
• Bring the scone mixture into a ball, without needing, and turn onto a lightly floured surface.

TOP TIP: It’s important not to overwork the scone mixture, otherwise you will have a heavy, dense scone.

• Roll gently until 3cm (1 1/4-inch) thick and cut into rounds using a 6.5cm (2 1/2-inch) diameter pastry cutter.

TOP TIP: When cutting scones, push the cutter straight down without twisting it about. If you twist the cutter your scones won’t rise as well.

• Place the scones well apart on a lined baking sheet.
• Brush the top of each scone with any buttermilk that you might have leftover in the carton (otherwise use milk).
• Sprinkle the top of each scone with some of the remaining cheese.
• Place on the middle shelf of a preheated oven at 220C/200CFan and bake for 18-20 minutes until the top is golden and the cheese bubbling.
• Remove from the oven and set the scones onto a wire rack for 10 minutes and serve warm.

Recipe ingredients & substitutions:

• Flour: I use self raising flour to make all scones. It saves having to add in extra baking powder.
• Seasoning: I use a combination of sea salt, cayenne pepper and English mustard powder to season and flavor these buttermilk cheese scones.
• Butter: I use unsalted butter, cold from the fridge and cubed. If you use salted butter, cut down on the salt in the flour.
• Cheese: I use a strong flavoured extra mature or vintage cheddar cheese, for both the filling and to top the scone. You can use whatever cheese you have to hand, but its best to use a sharp crumbly cheese, rather than one that is too greasy/oily.
• Buttermilk: I like to use buttermilk to make scones, but you can use whole milk if you prefer.
• Egg: I use 1 medium sized egg to make the scone dough.

Recipe variations:

You can easily adapt the flavors in this ultimate cheese scone recipe. I often add some chopped chives, but don’t be too heavy handed or your scones won’t rise. Here are some other ideas:

• fresh herbs – chives, parsley, basil, thyme
• crispy bacon pieces, or chorizo
• sun-dried tomatoes finely diced
• smoked paprika, chili powder
• finely diced jalapeno peppers from a jar

Try something a little different with these delicious Cheese & Wild Garlic Scones from Farmersgirl Kitchen.

Serving suggestions:

I’m happy to serve classic cheese scones, straight from the oven with some salted butter and quite often some marmite or some of my Spicy Sweet Chilli Jam.

However, if you want something a little extra, try a savoury alternative to a cream tea. Swap the clotted cream for some cream cheese, and the jam for onion jam or savoury chutney or pickle.

Cheese scones also make a great accompaniment to a bowl of soup.

How to store scones:

To enjoy them at their best, scones are best served warm, straight from the oven. However, you can store them for 1-2 days in an airtight container on the counter-top.

You can also freeze cheese scones, just allow the scones to cool then place in an airtight container in the freezer for up to 3 months. When ready to enjoy, defrost and I recommend warming up a little in a hot oven.

Useful hints and tips:

1. Use a strong flavored, crumbly cheese like a sharp vintage cheddar. Don’t be tempted to use an oily cheese or you’ll end up with heavy, greasy scones.
2. If adding extra flavors add them to the dry mixture along with the grated cheese, just don’t add too much or the scones won’t rise.
3. I don’t add baking powder to scones … but if you prefer to add some baking powder to your scone dough to help it rise, then feel free to do so. However, don’t be too heavy handed 1 teaspoon will be sufficient.
4. Use cold butter straight from the fridge cut into cubes. Cold butter is easier to rub and work into the flour and will result is a lovely flaky fluffy textured scone. If you use warm butter you risk it melting in the oven before the scone has baked.
5. Glaze the scones with leftover buttermilk or use milk or a beaten egg. This gives a great finish to the scones, just take care not to allow it to drip down the sides or the scone may not rise.
6. Vegetarian: to make vegetarian cheese scones, ensure you use a suitable vegetarian cheese in place of the vintage cheddar.
7. Allergy advice: these scones are soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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Additional recipe suggestions:

Love scones, then try these great recipes:

• Buttermilk Scone
• Apple & Cinnamon Scone
• Pumpkin Scone

If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.

Buttermilk Cheese Scones

Buttermilk cheese scones are light and fluffy scones that appeal to anyone who loves cheese, and the hint of mustard and cayenne pepper adds a lovely savoury note.

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Servings: 8 scones

Calories: 225kcal

Author: Lesley Garden

Ingredients

• ▢ 250 g self raising flour
• ▢ large pinch salt
• ▢ ½ tsp cayenne pepper
• ▢ ½ tsp English mustard powder
• ▢ 50 g unsalted butter (cold from fridge and cubed)
• ▢ 100 g extra mature cheddar (grated, reserve 25g for topping)
• ▢ 100 ml buttermilk
• ▢ 1 medium egg

Instructions

• Place the flour, salt, cayenne pepper and mustard powder into a large mixing bowl and give it a mix to combine.
• Add the cubed butter and lightly rub through your finger tips until the butter has been combined and the mixture resembles breadcrumbs.
• Stir through 75g of the grated cheese.
• In a separate bowl, whisk together the buttermilk and egg. Add the buttermilk mixture to the flour mixture and using your hands, or a knife gently bring it together.
• If the dough feels too dry, you can add a little extra buttermilk to the mixture.
• It's important not to overwork the scone mixture, otherwise you will have a heavy, dense scone.
• Bring the scone mixture into a ball, without needing, and turn onto a lightly floured surface. Roll gently until 3cm (1 1/4-inch) thick and cut into rounds using a 6.5cm (2 1/2-inch) diameter pastry cutter.
• When cutting scones, push the cutter straight down without twisting it about. If you twist the cutter your scones won't rise as well.
• Place the scones well apart on a lined baking sheet.
• Brush the top of each scone with any buttermilk that you might have leftover in the carton (otherwise use milk). Sprinkle the top of each scone with some of the remaining cheese.
• Place on the middle shelf of a preheated oven at 220C/200CFan and bake for 18-20 minutes until the top is golden and the cheese bubbling.
• Remove from the oven and set the scones onto a wire rack to cool for 10 minutes and serve warm.

Notes

You can use whatever cheese you have to hand, but its best to use a sharp crumbly cheese, rather than one that is too oily. An oily cheese will give you a heavier and greasier scone. 

My preference is for a good strong vintage cheddar, so that you can taste the cheese.

You can also add some freshly chopped chives to the scones, just add the chives along with the cheese.

If you prefer to add some baking powder to your scone dough to help it rise, then feel free to do so. However, don’t be too heavy handed 1 teaspoon will be sufficient.

Nutrition Facts

Buttermilk Cheese Scones

Amount Per Serving

Calories 225 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 48mg16%

Sodium 108mg5%

Potassium 70mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 386IU8%

Vitamin C 0.1mg0%

Calcium 113mg11%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking

Cuisine : British

Keyword : best cheese scones, buttermilk cheese scones, easy cheese scones, ultimate cheese scones

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