Share with me your cheesiest cheese scone recipes!

[TaraR2020]

Just that! Please

Love a cheese scone, the cheerier the better and I have yet to find the ultimate recipe so please, if you have a secret trick or want to show off your amazing cheese scone skills, this is the place to do it!

Love a cheese scone! But as a slightly healthier alternative (no butter) I’m going to suggest these - I replace the buttermilk with (low fat) yoghurt. They’re great.
www.waitrose.com/home/recipes/recipe_directory/c/cheddar_and_mustard_soda_farls.html

I've spent slot of time perfecting mine

450g Sr flour
1/2 TSP baking powder
Heaped teaspoon mustard powder
50g butter
300g very strong cheddar, grated
Extra cheese to top
300g milk (you might not need it all)

Rub together butter and flour
Add baking powder, mustard and grated cheese and mix.
Add enough mik to make a soft dough
Roll out to 3cm thick
Cut into rounds and place well spaced on a baking tray.
Brush with milk and top with more cheese.(bunch it together for a generous toppling)

Bale at 200 degrees C for 18-20 mins

Aloe to cool slightly and serve with butter (
and more cheese)

Recipe started off as a cranks one but I have changed it so much only the amount of flour has stayed the same!

Always add a couple of teaspoons of Colman’s mustard powder with the dry ingredients- if brings out the flavour of the cheese.

Thanks all! I'm going to try these as soon as the weather cools enough to use the oven

I use half Red Leicester and half Parmesan. The Red Leicester gives the scones a lovely colour and the Parmesan gives them a lovely cheesey flavour. I also add mustard.

@EskSmith

I've spent slot of time perfecting mine

450g Sr flour
1/2 TSP baking powder
Heaped teaspoon mustard powder
50g butter
300g very strong cheddar, grated
Extra cheese to top
300g milk (you might not need it all)

Rub together butter and flour
Add baking powder, mustard and grated cheese and mix.
Add enough mik to make a soft dough
Roll out to 3cm thick
Cut into rounds and place well spaced on a baking tray.
Brush with milk and top with more cheese.(bunch it together for a generous toppling)

Bale at 200 degrees C for 18-20 mins

Aloe to cool slightly and serve with butter (
and more cheese)

Recipe started off as a cranks one but I have changed it so much only the amount of flour has stayed the same!

I have also spent years perfecting my cheese scones...... yours are exactly like my recipe!

I use the strongest cheddar and if my chives are in season in the garden I add some snipped chives too.

Otherwise identical to yours.

200g self raising flour
1/2 tspn salt
50g butter
1/4 pint full fat milk
1 tspn dry mustard
Pinch cayenne pepper
75g 4 strength cheddar cheese.

Sift flour, salt, mustard and pepper
Rub in butter until breadcrumb consistency
Add cheese and mix thoroughly
Add milk bit at a time and mix until soft not sticky
Turn onto a floured board and knead quickly til smooth
Roll out to 1cm thick and cut into rounds
Put on buttered and floured baking tray brush tips with milk and cook in oven at 220° for about 10 minutes or until brown.

This is from the dairy book of home cookery, with a few edits from my mum... although my brother is the best at making these!

I'd suggest using any of the recipes here, but, instead of grating the cheese, chop it into small chunks. Trust me, it's a winner!

Ooh! I have a really good tip for cheese scones, makes a yummy change- when doing the grated cheese topping, mix it with some Paxo / similar ( I use the gluten free equivalent but just so you know what i mean ) sage and onion stuffing mix

It gives a really nice savoury twist.

Place marking because I love cheese scones.

However much cheese the recipe says, I always use a lot more. To be honest, I use too much, and my cheese scones have no structural integrity - they are cheese slumps rather than cheese scones. They taste amazing, though.