Cheese Scones

Join me in Scotland – the home of scones – on my Scottish 'Seafood & Spirits' Tour!
Cheese Scones made with Pepe Saya buttermilk

Given scones’ British heritage, I like to use a good crumbly cheddar in my cheese scones – most of it mixed into the dough and a little saved to sprinkle on top. In Scotland, where scones originated, I use Isle of Mull cheddar – otherwise a traditional West Country Farmhouse Cheddar from England is ideal (learn more about classic English cheeses here). I use buttermilk in my scones for an added tang, but regular milk is fine if that’s what you have on hand. Depending on your oven, the topping may brown unevenly, so check after 10 minutes and if necessary turn the tray around to get an even colour. I like the extra savoury note a pinch of cayenne pepper adds to cheese scones, but it’s not essential. Enjoy these cheese scones with a nice cup of Darjeeling tea.

Makes 7

Ingredients
  • 300g self-raising flour, plus extra for dusting (10½oz)
  • Pinch salt flakes, crushed
  • Pinch ground cayenne pepper
  • 50g cold butter, diced (1¾oz)
  • 150g mature cheddar, grated (5¼oz)
  • 220ml milk or buttermilk, plus extra for brushing (just under 1 cup)
Method
  1. Preheat oven to 240°C (465°F).
  2. Sift flour into a bowl.
  3. Add salt and butter and use your fingertips to rub butter into the flour until there aren’t any more lumps.
  4. Add two-thirds of the cheese and quickly rub it in until it’s evenly distributed.
  5. Make a well in the centre, add buttermilk and use a pastry scraper or hard spatula to cut it into the flour to form a soft sticky dough.
  6. Turn onto a well-floured bench, dust the top and your hands with flour, and pat the dough into a 3cm-thick round (about 1¼″).
  7. Use a 6cm (2½″) cookie cutter dipped in flour to cut out rounds, placing them close together on a baking paper-lined baking tray.
  8. Gently pat remaining dough together and cut out more rounds.
  9. Brush the tops with milk and sprinkle with remaining cheese.
  10. Place in the oven, reduce temperature to 200°C (400°F) and bake for about 25 minutes, until well-browned.
  11. Transfer to a wire rack to cool a little.
  12. Serve cheese scones warm with butter.
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What Other Travellers Say

Janet (Tamworth, NSW, Aus.)
Janet (Tamworth, NSW, Aus.)
Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!
Deb (Belconnen, ACT, Aus.)
Deb (Belconnen, ACT, Aus.)
Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Karen (Bowral, NSW, Aus.)
Karen (Bowral, NSW, Aus.)
Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure — highly recommended.
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