Cheese Scones

When there’ s no bread in the house at lunchtime I often whip these up. And of course without having to spend 5 minutes to rub the butter into the flour our recipe is even quicker to make!

Cooking Time 45 minutes
Bake Bake
Serves Serves 8


  • 220g Self-raising flour
  • 80g Cheddar cheese – grated
  • 50ml hillfarm rapeseed oil
  • 125ml Semi-skimmed milk


  1. Pre-heat the oven to 200°C / gas mark 6
  2.  Place the flour, cheese, milk and oil in a bowl and mix together to form a dough.
  3. Place the mixture onto a greased baking tray, and gently pat down to form one large scone.
  4. Lightly score 8 scone segments on top, then brush with milk, and sprinkle on the remaining cheese.
  5. Bake for 10 minutes, or until it sounds hollow when tapping the bottom of the scone.
  6. Once removed from the oven place the scone on to a cooling rack.

For individual scones, using your hands divide the mixture into 8 segments and then roll into balls before baking

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