Easy to make Cheese and Herb Scones Recipe with a Herb and Cheese Crumble Topping. A sharing scone that is delicious spread with herb butter or served with soup or a light salad.
This recipe for Simple Sweet Scones has step by step instructions on how to make light and soft well risen scones. Making these cheese scones is even easier. There is no cutting involved and they are baked in one round with strong Cheddar Flavour Cheese and Herb Crumble Topping.
Serve them with a Bulger What Salad with Cucumber and Carrot or a light and refreshing Bulger Wheat Salad with Tomatoes and Feta Cheese
How to Make Easy Cheese Scones
List of Ingredients.
A full list of ingredients and quantities can be found on the recipe card below, which you can print off and keep.
For the Herb Crumble Topping
- Plain flour - There's no need for any raising agent when making the crumble topping, so plain flour is ideal. However, the scone dough uses Self Raising Flour
- Porridge Oats - Avoid Jumbo oats as these are still in their whole form. Porridge Oats are crushed.
- Butter - This is best for flavour
- Mature cheddar cheese - Any mature cheese is fine.
- Fresh thyme - Any fresh herbs is fine. Just use the leaves avoiding any woody stems.
- Salt - Table salt or crushed sea salt is fine.
For the Cheese Scones Dough
- Self-raising flour - This includes a raising agent which plain flour doesn't have.
- Salt - Table Salt or crushed sea salt is fine
- Butter - This is best for flavour
- Milk - Whole milk is better because of the fat content. You can also use Buttermilk
- Egg - This is for the glaze so a small egg will be fine.
- Mature cheddar - As above, any mature cheese is fine.
Method
1. Pre heat the oven to 180°C. ( Fan Assisted) Dust a large baking sheet/baking tray with flour.
Make The Crumble Topping
I know this is only a small amount, but using your fingertips, rub the butter and flour together until it resembles breadcrumbs. Add the salt, oats and grated cheddar cheese then stir it all together to create a rough crumble like consistency. Leave to one side until you are ready to add to the top of your scone dough prior to baking.
Make the Chedder Scones Dough
Sift the flour into a bowl. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the salt and grated cheese. Give everything a good mix.
Make a well in the centre, then add two-thirds of the milk/buttermilk. Using a cutlery knife or fork, quickly bring the dough together. If there are any dry patches or an excess of crumbs at the bottom of the bowl, add more of the milk until you have a soft dough that is not too wet and sticky as this can affect the outcome of your scones.
Using your hands, and without overhandling bring all the dough together and tip onto a lightly floured surface. You should have a soft smooth dough.
Rolling, Shaping, Glazing and Topping a Round of Scones.
Shape the dough into a round and roll it out no thinner than 1 inch/2.5 – 3cm. Place the dough onto your prepared baking tray. Without marking the dough too deeply, indent sections using a floured wooden spoon handle or knife, creating a sharing scone.
To help the crumble stick to the surface, glaze the top of the scone with the beaten egg. Top with the crumble, gently patting it into the scone. If needed, use your wooden spoon again to mark sections in the dough. This will make it so much easier for cutting and serving.
Baking Cheese and Herb Scones
Bake the round of Cheese Scones on the middle shelf of the oven for 25 - 30 mins or until baked with a nice golden colour on the top and underneath. Ideally, check the scone after 20 mins. Return to the oven for a further few minutes baking if needed.
Cooling and Serving
Allow the scones to cool a little, before carefully removing them from the baking tray and placing them on a wire rack to cool for about 15 minutes before serving, ideally warm from the oven. Serve on their own with salted or herb flavoured butter.
Notes for Making These Cheese and Herb Scones
- You can also cut the round of scones into sperate portions, the baking time will still be the same.
- This Cheddar Cheese Scone recipe is ideal for sharing and is best eaten on the day it is made but will keep for a day if well wrapped or in an airtight container. It is ideal for freezing. Bring back to room temperature before heating in the oven (150c) again for about 10 mins or until warmed through.
- Double up the recipe to make 2 rounds of scones. Or one large tear and share scone allowing an extra 10 – 15 mins baking time.
- When using fresh herbs, only use the leaves and not the woody stems.
Cheese and Herb Scones
Equipment
- Baking Tray
- Mixing bowl
- Wooden Spoon
INGREDIENTS
For the crumble topping:
- 15 g plain flour
- 15 g porridge oats
- 15 g butter cut into small cubes
- 25 g mature cheddar cheese grated
- 1 tablespoon Fresh thyme finely chopped. or your favourite fresh herbs
- Pinch of salt (optional) strong cheese will probably have plenty of salt in it
For the scones:
- 225 g self-raising flour plus extra to dust
- ¼ teaspoon salt
- 60 g butter cut into small cubes
- 150 ml whole milk or Buttermilk
- 1 egg beaten to glaze the top of the scones before adding the crumble topping.
- 50 g grated mature cheddar or strongly flavoured cheese of your choice
Instructions
- Pre heat the oven to 180°C. ( Fan Assisted) Dust a large baking sheet/tray with flour.
Make the Crumble Topping:
- I know this in only a small amount, but using your fingertips, rub the butter and flour together until it resembles breadcrumbs.
- Add the salt, oats and grated cheddar cheese then stir it all together to create a rough crumble like consistency. Leave to one side until you are ready to add to the top of your scone dough prior to baking.
Make the Cheese Scone dough:
- Sift the flour into a bowl, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the salt and grated cheese. Give everything a good mix.
- Make a well in the centre, then add two-thirds of the milk/buttermilk. Using a cutlery knife or fork, quickly bring the dough together. If there are any dry patches or an excess of crumbs at the bottom of the bowl, add more of the milk until you have a soft dough that is not too wet and sticky.
- Using your hands, and without over handling it, bring all the dough together and tip onto a lightly floured serface. You should have a soft smooth dough.
Rolling, Shaping, Glazing and Topping
- Shape the dough into a round and roll it out no thinner than 1 inch/2.5 – 3cm. Place the dough onto your prepared baking tray. Without marking the dough too deeply, indent sections using a floured wooden spoon handle or knife, creating a sharing scone.
- To help the crumble stick to the surface, glaze the top of the scone with the beaten egg. Top with the crumble, gently patting it into the scone. If needed, use your wooden spoon again to mark sections in the dough. This will make it so much easier for cutting and serving.
Baking:
- Bake in the middle of the oven for 25 - 30 mins or until baked with a nice golden colour on the top and underneath. Ideally check the scone after 20 - 25 mins. Return to the oven for further few minutes baking if needed.
Cooling and Serving:
- Allow the scone to cool a little, before carefully removing it from the baking tray and placing it on a wire rack to cool for about 15 minutes before serving, ideally warm from the oven.
- Serve with salted or herb flavoured butter. Or with soup or a nice green Vegetable Salad
Notes
- You can also cut the round of scones into separate portions before baking, the baking time will still be the same.
- This sharing scone recipe is best eaten on the day it is made but will keep for a day if well wrapped or in an airtight container.
- It is ideal for freezing. Bring back to room temperature before heating in the oven (150c) again for about 10 mins or until warmed through.
- Double up the recipe to make 2 rounds of scones or one large sharing scone.
- If making a large scone round, allow an extra 10 – 15 mins baking time.
- When using fresh herbs, only use the leaves and not the woody stems.
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