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Delia Smith Cheese Scones Recipe
These Delia Smith-style cheese scones are everything a savoury scone should be: tall, tender, and beautifully flaky, with a rich cheddar flavour and a golden, cheesy top. They are straightforward for beginners, as long as you keep the dough light and handle it gently. Expect a crisp edge, a soft centre, and that classic warm-cheese aroma the moment they leave the oven. From start to finish, they take about 25 minutes, making them perfect for soup, lunchboxes, or an easy weekend bake.
Ingredients
For the cheese scone dough
- 225g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1/2 tsp English mustard powder (optional)
- 1/4 tsp cayenne pepper (optional)
- 50g unsalted butter, cold and cubed
- 150g mature cheddar, coarsely grated
- 1 large egg
- 150ml whole milk (you may not need it all)
For the topping
- 1 egg yolk (or 1 small egg)
- 1 tbsp milk
- 2 to 3 tbsp extra grated cheddar
How to Make Delia Smith Cheese Scones Recipe
Oven preparation
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a baking tray with baking paper and place it in the middle of the oven so the scones bake evenly and colour nicely.
Mixing the dough
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and the mustard powder and cayenne if you are using them.
- Rub in the butter: Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs. Keep everything light and quick so the butter stays cool.
- Add the cheese: Stir in the grated cheddar so it is evenly distributed.
- Add egg and milk: In a jug, beat the egg with most of the milk. Pour it into the bowl and mix with a table knife until you have a soft, slightly sticky dough. Add a splash more milk only if you need it.
Shaping and baking
- Shape gently: Tip the dough onto a lightly floured surface. Fold it over itself a couple of times to smooth it out, but do not knead.
- Cut the scones: Pat the dough to about 2.5cm thick. Cut into 5 to 6cm rounds using a sharp cutter, pressing straight down. Place on the tray with a little space between them.
- Glaze and top: Mix the egg yolk with 1 tablespoon milk and brush the tops only. Sprinkle with extra cheddar.
- Bake: Bake for 12 to 15 minutes, until well risen and deep golden on top.
Cooling and assembling
- Cool briefly: Transfer the scones to a wire rack and let them cool for 10 minutes. They are best served warm, when the cheese is still fragrant and the crumb is soft.
- Split and serve: Slice open and add a little butter, or serve as they are alongside soup and savoury spreads.
Tips
Why did my cheese scones turn out flat?
Flat scones usually come from dough that was handled too much or an oven that was not hot enough. Work quickly, keep the butter cold, and make sure the oven is fully preheated before the tray goes in.
How do I get taller, straighter-sided scones?
Pat the dough thickly, at least 2.5cm, and use a sharp cutter dipped in flour. Press straight down and lift straight up. Twisting the cutter seals the edges and can stop the scones rising evenly.
How can I make them taste more cheesy?
Use a strong mature cheddar and save a generous handful for the topping. You can also replace 25g of the cheddar with finely grated Parmesan for a deeper savoury hit.
What is the best way to avoid a sticky dough?
Hold back a little milk and add it gradually. The dough should be soft but not wet. If it is sticky, dust your hands and surface lightly with flour, but avoid adding lots of extra flour to the dough itself.
Serving Suggestions
- With tomato soup, leek and potato soup, or roasted red pepper soup
- Split and buttered, with chutney or caramelised onion relish
- Alongside a ploughman’s-style lunch with ham, pickles, and salad
- Warm from the oven with a mug of tea for a savoury afternoon treat
Storage
Room temperature
Keep the cooled scones in an airtight container for up to 2 days. If your kitchen is warm, add a sheet of kitchen paper underneath to absorb moisture and help protect the crust.
Refrigerator
You can refrigerate them for up to 4 days, but the crumb will firm up. Reheat in a hot oven to bring them back to life.
Freezing
Freeze cooled scones in a freezer bag or airtight container for up to 3 months. Thaw at room temperature, then reheat at 200°C (180°C fan) for 5 to 7 minutes until warmed through.
Nutrition
- Calories: 220 kcal
- Carbohydrates: 20 g
- Protein: 8 g
- Fat: 12 g
- Saturated fat: 7 g
- Sodium: 380 mg
Disclaimer: Nutrition values are estimates and can vary based on ingredients and portion size.
FAQs
Can I make cheese scones with plain flour?
Yes. Use 225g plain flour plus 3 tsp baking powder (and keep the rest the same). They may be slightly less fluffy than with self-raising flour, but they will still rise well in a hot oven.
What is the best cheese for cheese scones?
Mature cheddar gives the best flavour and melts well. A mix of mature cheddar and a little Parmesan is excellent, but avoid very wet cheeses as they can make the dough heavy.
Why are my cheese scones dry and crumbly?
Usually there is too much flour or the dough was overworked. Weigh the flour if you can, add the milk gradually, and mix just until the dough comes together. Also avoid overbaking; pull them as soon as they are deep golden and set.
Can I freeze cheese scones after baking?
Yes. Freeze them once completely cool, well sealed, for up to 3 months. Thaw at room temperature and reheat in a hot oven for a few minutes to refresh the crust and soften the centre.
Can I make the dough ahead of time?
It is best baked straight away for maximum lift. If you need to prep ahead, grate the cheese, measure the dry ingredients, and cube the butter, then keep everything chilled. Mix and bake just before serving.
Delia Smith Cheese Scones Recipe
Course: SnackCuisine: BritishDifficulty: EasyServings
12
sconesPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesCalories
220
kcal25
minutesTender, flaky British cheese scones made with mature cheddar and a simple rub-in method. Quick to bake, golden on top, and perfect served warm with butter or alongside soup.
Ingredients
225g self-raising flour, plus extra for dusting
1 tsp baking powder
1/2 tsp English mustard powder (optional, but lovely)
1/4 tsp cayenne pepper (optional)
1/2 tsp fine salt
50g unsalted butter, cold and cubed
150g mature cheddar, coarsely grated
1 large egg
150ml whole milk (you may not need every drop)
1 egg yolk (or 1 small egg), for glazing
1 tbsp milk, for glazing
2–3 tbsp extra grated cheddar, for topping
Directions
- Preheat the oven to 220°C (200°C fan). Line a baking tray with baking paper.
- In a large bowl, whisk together the self-raising flour, baking powder, salt, mustard powder, and cayenne (if using).
- Rub the cold butter into the flour mixture using your fingertips until it looks like fine breadcrumbs. Work quickly so the butter stays cold.
- Stir in the grated cheddar. In a jug, beat the egg with most of the milk, then add to the bowl and mix with a table knife to form a soft dough. Add the remaining milk only if needed.
- Tip the dough onto a lightly floured surface. Fold it over itself a couple of times (no heavy kneading), then pat out to about 2.5cm thick. Cut 5–6cm rounds with a sharp cutter and place on the tray.
- Mix the egg yolk with 1 tbsp milk and brush the tops only. Sprinkle with extra cheddar.
- Bake for 12–15 minutes until well risen and deep golden on top. Cool on a wire rack for 10 minutes before serving warm.
Notes
- For the best rise, keep the dough thick and the oven hot.
- Use a sharp cutter and press straight down. Twisting seals the edges and can stop the scones rising evenly.
- These scones freeze brilliantly. Reheat from thawed in a hot oven to refresh the crust.
