Mum’s cheese scones

Cheese scones just like Mum makes! Wonderfully light and fluffy, this cheese scone recipe is fantastic served for morning or afternoon tea slathered with plenty of butter

  • 15 mins preparation
  • 15 mins cooking
  • Makes 12
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Mum's cheese scones
  • 2 cup self-raising flour
  • pinch salt
  • 45 gram chilled butter, chopped, plus extra to serve
  • 1 cup milk
  • 60 gram butter, chopped
  • 1/2 cup grated tasty cheese
  • 1 teaspoon mustard
  • few drops tabasco sauce


  • 1
    Preheat oven to 180°C. Lightly grease a tray.
  • 2
    Sift flour and salt together into a bowl. Using fingertips, rub in butter lightly.
  • 3
    Make a well in the centre of flour mixture. Pour in milk all at once. Using a butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  • 4
    Turn onto a lightly floured surface. Press or roll out to 2cm thickness. Using a 6cm cutter, cut into rounds, then arrange close together on tray.
  • 5
    For topping: In a small saucepan, combine all the ingredients. Heat gently, stirring, until melted, then spoon liberally over scones.
  • 6
    Bake for 12-15 minutes until golden. Cool on a wire rack, then serve warm with butter.


  • Scones freeze well. Wrap in foil and when needed, thaw at room temperature and reheat at 180°C for 5-10 minutes.