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Soft cheese scones for brunch
Baking

Soft cheese scones for brunch

Soft, warm cheese scones — a savoury addition to a brunch table. Straightforward to bake and easy to share, for weekend brunch or a gathering.

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30 min total
8 servings
Very Easy

Ingredients

servings
Units

  • Scone dough

    • 10.6 oz wheat flour
    • 2 tsp baking powder
    • 1 tsp salt
    • 2.6 oz cold butter
    • 5.3 oz grated cheese
    • about 0.8 cup milk

Instructions

  1. 1

    Mix the ingredients

    1. Mix the flour, baking powder and salt in a bowl.
    2. Rub the butter into the flour until the mixture looks like coarse sand.
    3. Fold in the grated cheese and add the milk a little at a time.
    4. Bring the dough together quickly without overworking it.
    10 min
  2. 2

    Cut out and ready for the oven

    1. Press the dough out to about 2–3 cm thick.
    2. Cut or stamp out scones in a suitable size.
    5 min
  3. 3

    Bake in the oven

    1. Place the scones on a baking tray lined with parchment.
    2. Bake at 220°C for about 12–15 minutes, until golden.
    15 min
    220°C
  4. 4

    Ready to serve

    1. Let the scones cool slightly and serve them warm.
    5 min

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Details

Nutrition

Calories

260kcal

Protein

8g

Fat

13g

Carbs

28g

Serving Size

90g

Dietary

Allergens

GlutenMælk

Serving

Suggestions

  • • Serve the scones warm with butter and optionally extra cheese as part of a brunch spread.

Drink Pairings

  • • non-alcoholic: Coffee or tea

Side Pairings

  • • Cold butter on the side

Dessert Pairings

  • • Yoghurt with berries

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 20°C
  • • Method: Store covered at room temperature

Tips

Preparation

  • • The dough can be made ahead and kept chilled for 30 minutes before baking.

Cooking

  • • Avoid overworking the dough — that keeps the scones soft.

Serving

  • • Scones are best the same day, but can be warmed gently before serving.

Variations

Flavor

  • Mild and savoury

Health

  • Home-baked

Method

  • Oven-baked

Toppings

  • Butter and cheese

Author

C

Camilla

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Author

C

Camilla