Cheese Scones

These cheese scones (or biscuits, depending on where you’re from)  are fool-proof, delicious, and the perfect savoury snack. Served warm with a generous amount of butter: there’s nothing better.

My Nana first introduced me to cheese scones when I was a child. She would serve them on a big platter together with sausage rolls for birthdays and special occasions. They will always hold a special place in my heart, so I just had to develop a recipe of my own.

I’ve tested a lot of different cheese scone recipes in my time, but I found most of them to be too dry or tasteless, so I made it my mission to create the perfect cheese scone that wasn’t too dense, not too chewy, and had a whole lot of cheese.

Tips and Tricks

Making scones is pretty straightforward. Follow the tips and tricks below, and you’re on track to make the best cheese scones you’ve ever had.

  • Don’t knead the dough. Mix until the ingredients are all incorporated and form a ball of dough, and no more. If you do, you’ll be left with a dry, dense scone.
  • Using yoghurt in the dough will make the scones softer and make them less dense than if you were only to use milk.
  • Be generous with the cheese for a flavourful, moist (for lack of a better word), delicious scone.
  • When cutting the scones, press the cutter straight down and don’t twist. Otherwise, the scones won’t.
  • Use a small amount of mustard powder in the scones for an additional flavour boost.

Cheese Scones

Prep Time15 mins
Cook Time15 mins
Total Time27 mins
Servings: 12 scones


  • 390 g self-rising flour
  • 60 g cornmeal (read notes)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 100 g cold butter
  • 240 g cheese
  • 140 ml natural yoghurt
  • 180 ml milk (+ extra for brushing)


  • Preheat the oven to 220°C, 425°F, or 200 Fan. Line a baking tray with parchment paper.
  • Mix together the self-rising flour, corn flour, baking powder, salt, and mustard powder (if using) in a large bowl. Grate or cube the butter and rub it into the flour until no large pieces of butter remain.
  • Combine the yoghurt and milk in a jug.
  • Add 200 grams of cheese to the flour mixture and stir to combine. Make a well in the middle of the mixture and pour in two thirds of the liquid. You might not end up needing all of it, so don’t pour it all in at once.
  • Mix together with a wooden spoon or your hands and add the rest of the liquid if needed. Only mix until all the dry ingredients are incorporated, be careful not to knead the dough. Place all the dough on a clean, lightly floured surface.
  • Roll the dough out until it reaches a thickness of 2 cm. Using a round, sharp cutter, press out circles of the dough in one rapid motion - don’t twist the cutter.
  • Place the scones on a lined tray and brush with milk. Distribute the remaining cheese on the scones and place in the oven for 14-16 minutes, or until golden brown.
  • Serve warm or allow to cool before storing in an airtight container. They will last 2-3 days at room temperature, or 3-5 days in the fridge stored with a kitchen towel to soak up condensation. You can also freeze them for up to 3 months.


  • We believe the cornmeal adds a desirable taste and colour to the scones, but it can be replaced with equal amounts self-rising flour.
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