Cheese scones!

[HolidayAtNight]

Does anyone have any tips on making non-dry cheese scones that actually taste of cheese? I'm using cheddar but thinking of adding a bit of parmesan too. What about using little cubes of cheese instead of grating it?

I use a Delia Smith recipe but instead of cutting into individual rounds, I put two large rounds on a baking tray and mark them into six triangles with a wet knife. I don’t cut them right through but they’re marked enough that I can break them apart when cooked. I top them with extra grated cheese, sometimes with a bit of Brie or Stilton and they’ve never been dry.

Place marking because I could do with cheesier scones too.

Dry mustard powder. I do add this when making cheese sauces. Just half a teaspoon will do it.

Assume you are using the strongest tastiest cheddar you can buy? A good amount of salt is very helpful to bring out the cheese flavour too.
You could certainly mix some parmesan in with the cheddar but beware of more dryness if that's your issue as parmesan is much less fatty than cheddar.
Dryness in a scone would usually be caused by either not putting enough milk in, overworking them, overcooking them, or not eating them within a few hours!

Came here to say this. Top tip! Mustard really brings out the cheesiness.

Touch of mustard powder and a pinch of cayenne or paprika. Lots of really good strong itchy tongue mature cheddar.