Amelia Grace A cheese scone should have real cheese flavour running right through it, not just a token amount scattered on top, and this recipe makes sure of exactly that.
This is my savoury take on the classic scone method, built on the same cold-butter technique but with a generous amount of mature cheddar worked right into the dough, plus a little extra on top for a properly cheesy, golden crust.
Warm from the oven with a bit of butter, these are hard to beat.
Why the Type of Cheese You Use Really Changes the Result
Not all cheddar behaves the same way once baked, and the strength and moisture content of the cheese you choose genuinely affects the finished scone.
A mature, drier cheddar has a much stronger flavour than a mild, younger one, meaning you get real cheesy taste in every bite without needing to add an excessive amount.
A very moist, softer cheese, on the other hand, can add extra liquid to the dough, potentially throwing off the balance and making the scones denser than intended. This is exactly why a good, properly mature cheddar is worth seeking out for this particular bake.
Ingredients for Delia Smith Cheese Scones
- 225g self-raising flour, plus extra for dusting
- A pinch of salt
- 1 tsp baking powder
- ½ tsp mustard powder
- 50g cold unsalted butter, cubed
- 100g mature cheddar, grated, plus extra for topping
- 150ml milk, plus a little extra for brushing
How to Make Delia Smith Cheese Scones — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 220°C (200°C fan / Gas 7). Line a baking tray with parchment paper.
Step 2 — Sift the Dry Ingredients
Sift the flour, salt, baking powder and mustard powder into a large bowl.
Step 3 — Rub in the Butter
Add the cold, cubed butter and rub it into the flour using just your fingertips, until it resembles fine breadcrumbs.
Step 4 — Add the Cheese
Stir in most of the grated cheddar, reserving a small handful for topping.
Step 5 — Bring the Dough Together
Make a well in the centre and pour in most of the milk. Mix with a butter knife using a cutting motion, until the dough just comes together. Add the remaining milk only if it feels too dry.
Step 6 — Pat, Don’t Roll
Turn the dough out onto a lightly floured surface and pat gently into a round about 2cm thick.
Step 7 — Cut Straight Down
Cut out your scones using a 5–6cm round cutter, pressing straight down without twisting.
Step 8 — Top and Bake
Place on the tray close together but not touching, brush the tops with a little milk, and scatter over the reserved grated cheese. Bake for 10–12 minutes, until well risen and golden with a properly cheesy crust.
Step 9 — Cool Briefly
Cool on a wire rack for a few minutes before serving warm.
My Top Tips for the Best Delia Smith Cheese Scones
Use a proper mature cheddar. A stronger cheese means real cheesy flavour throughout without needing an excessive amount, keeping the dough at the right consistency.
Keep the butter and milk properly cold. This is the key to a tall, light scone, whether sweet or savoury.
Add the mustard powder. It’s a small addition, but it enhances the cheese flavour without adding any noticeable mustard taste of its own.
Never twist the cutter. Press straight down and lift straight back up for the best, most even rise.
Top generously with extra cheese before baking. This gives you that irresistible golden, slightly crisp cheesy crust on top.
Serving Suggestions
Serve warm, split and buttered, alongside a bowl of soup for a properly satisfying lunch. They’re also lovely simply on their own, or with a little extra cheese and chutney for something more substantial.
How to Store Delia Smith Cheese Scones
In the fridge: Not necessary — scones are best kept at room temperature, which the fridge can dry out.
At room temperature: Store cooled scones in an airtight container for up to 2 days.
In the freezer: Wrap cooled scones individually and freeze for up to 3 months. Defrost at room temperature, then warm through in a low oven for a few minutes.
Delia Smith Cheese Scones Recipe
Ingredients
Method
- Preheat oven to 220°C (200°C fan / Gas 7). Line a baking tray with parchment.
- Sift flour, salt, baking powder and mustard powder into a bowl.
- Rub in the cold butter until it resembles fine breadcrumbs.
- Stir in most of the grated cheese.
- Mix in most of the milk with a knife until the dough comes together.
- Pat gently into a 2cm-thick round.
- Cut out scones, pressing straight down.
- Place on the tray, brush with milk, top with reserved cheese, and bake for 10–12 minutes.
- Cool briefly before serving warm.
Notes
Frequently Asked Questions About Delia Smith Cheese Scones
Why didn’t my cheese scones rise as tall as I expected?
This usually comes down to the same factors as any scone — the butter wasn’t cold enough, the dough was overworked, or the cutter was twisted. Keep everything cold and handle gently.
Can I use a different cheese?
Yes, a good Gruyère or a strong Red Leicester both work well as alternatives to cheddar, giving a slightly different but equally delicious flavour.
Why is my dough too crumbly to come together?
This can happen if the cheese used was on the drier side, adding less moisture than expected. Add the milk a little at a time, and don’t be afraid to add slightly more than the recipe states if needed.
Can I add other flavours to these scones?
Yes, a little chopped chive, some crumbled crispy bacon, or a pinch of cayenne pepper all make lovely additions to the basic cheese scone dough.
