Everyone need a good recipe for easy cheese scones. These scones are quick to make and are packed full of flavour with plenty of cheese and mixed herbs!
I think I’ve talked about this before, but does anyone else have real problems with being creative at lunchtime? I find it really easy to mix it up at dinner time, I’m happy to eat the same homemade granola every morning for breakfast but when it comes to lunchtime I find myself usually just eating leftovers or snacking all day! Then if someone tells me they’re coming for lunch, it’s panic stations!
So I am determined to up my lunch game. And easy things – because I spend enough time in the kitchen as it is without needing to be in there all morning making something for lunch! This recipe for easy cheese scones is a winner.
10 minutes prep, 10 minutes cooking and 10 minutes to eat them all up. I don’t know about you, but I’m pretty happy about 30 minutes start to finish including eating time!
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The best sweet scone recipe I know uses lemonade & cream (and they are SO good!) but I don’t always have both of those things already. This recipe uses regular ingredients that I can guarantee you will already have on hand – flour, butter, baking powder, salt, milk and cheese. See! And it’s based off the Edmond’s cookbook scone recipe, so you know it will be good!
This recipe is:
- Simple! Sadie even “helps” me make these!
- Uses regular ingredients that you will already have
- A Kiwi classic – everyone needs a good scone recipe in their book
- Adaptable – add in whatever you like! Sun-dried tomatoes and feta would be pretty tasty!
The other thing I love about scones is that they are so rustic! I love shaping the dough into a rectangle and making square scones but you can cut out circles or shape the dough into a circle and make triangle scones. Whatever floats your boat!
Now go and wow your lunch guests with your epic scone making abilities!
Made this? Tag me on Instagram @thekiwicountrygirl and hashtag it #thekiwicountrygirl.
Recipe adapted from Edmond’s cookbook.
Easy Cheese Scones
- 3 cups (420 grams) plain flour
- 2 Tablespoons baking powder
- 2 teaspoons mixed herbs
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon salt
- 80 grams butter (cut into cubes)
- 1 - 1 1/2 cups milk
- 1 cup tasty cheese (grated)
- Pre-heat the oven to 220°C/430°F and line a baking tray with baking paper or a silicone baking liner and sprinkle lightly with flour. Set aside.
- In a large bowl, whisk together flour, baking powder, mixed herbs, garlic powder (if using) and salt. Add the cubed butter and using a pastry cutter or your hands, combine with the dry ingredients until the mixture resembles coarse sand. Stir through the grated cheese, reserving 1/4 cup to sprinkle on top if desired.
- Add the milk (starting with 1 cup and adding more as needed) and stir together until a shaggy dough forms. I use a butter knife for this step - that's the original way to do it and it works really well! You want the dough to hold together but not be too wet. If you accidentally add too much milk, add a little extra flour.
- Tip the dough onto the prepared baking tray and use your hands to form it into a rectangle. Cut the dough into 10 evenly sized pieces. You can also make a circle and cut the dough into triangles. It doesn't matter what shape the scones are, as long as they are all roughly the same size. Sprinkle with the remaining grated cheese.
- Spread the pieces out on the baking tray and bake for 10 minutes until they are starting to go golden brown. Allow to cool for a few minutes either on the tray or transfer to a cooling rack.
- Split the scones in half and spread with butter, jam, chutney or a slice of tomato.
- Scones will keep in an airtight container at room temperature for 2-3 days but are best served on the day they are made.