Baking Codex Update 2 Cheese Scones

Good Morning all.

Weather is getting a little warmer and everyone is isolating as much as possible. Very typical, Why not have a nice warming cheesy treat to give you that bright sunny feeling?

Cheese scones are just great, unless you can not have lactose. I probably eat way too many of these things. But why not enjoy a good thing.

Besides that what else have I been up too? Well I have been working on shortbread, an orange sponge and pies too.

I update through my blog, but it will always be a section on my website



Makes 6 Large or 12 Small Scones

In my eyes a classic savory treat. Few things hit me like the warmth of a buttery cheese scone. But if you are throwing scones, you are doing it wrong!


  • 55g (1.9 oz) unsalted butter – chilled and diced
  • 230g (8oz) plain flour + more for sifting
  • 2 tsp baking powder (T)
  • 1/2 tsp bicarbonate of soda
  • 1 tsp crushed black pepper corns
  • 50g (1.7oz) mature chedder cheese
  • 110ml milk
  • 1 tsp parsley or chives
  • 1 tbsp of fine grated parsian cheese

Glazing – Just Milk… what? You could do the egg/butter milk if you want.


  • Preheat oven to 220 C/425 F/Gas 7 and grease a baking sheet on a tray.
  • Sift the flour, baking powder, salt and bicarbonate. Then add the sugar. (T)
  • Add butter and rub with your fingertips until you have fine crumbs. Ensure no large lumps of butter remain, shake the bowl gently to reveal them. (T)
  • Stir in the any herbs, the pepper and half the cheese. Add the milk gradually until the dough just binds.

  • Now carefully bring (mix) it together then transfer your dough to a floured surface.
  • Form 1 20cm(8inch) round 2cm(3/4inch) thick and use a cookie cutter around 7cm(3inch) in diameter. You can use a smaller cutter for more dinky scones.

  • Place the cuts on the baking sheet, 5cm(2inch) apart and brush the top with milk .
  • Bake for 8 – 11 mins until lightly browned.
  • Rest them on the tray for several minutes then cool on wire rack



  • Ensure there are no large lumps of butter left in the flour when rubbing. Shake the bowl gently to reveal them.
  • Baking powder levels in cheese scone recipes vary. I have seen as little as 1tsp and as many as 4 tsp.
  • Sifting flour 2 -3 times and letting the flour falls for at least 15cm (6inch) will get plent of air in – Be careful though.
  • Well risen scones require a sharp knife or cutter and strong downward motions when cutting. No twisting and compressing ensures a good rise.
  • Don’t handle the dough too long. Get it formed and cut  before it gets tough.


Cheese scones rock, they will always win me over. Add extra cheese if you wish and by all means eat them weekly for maximum enjoyment of life.

All kidding aside I really love making them and the recipe is just born from years of trial and error to get the lightest most balanced recipe. I first use Bero, hence me mentioning it. You really can not go wrong with that book!

Reference: This recipe is losely based on many recipes and outings. Bero though have a really good one!

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