Cheese Scones

Well autumn has arrived and the tree’s are starting to turn beautiful shades of red and yellow, and it’s this time of year I love, It makes me want to bake 🙂

Cheese scones were beckoned by the oven today, and I found this wee recipe in one of my many cook books called “Porridge” by Margaret Briggs ISBN 978-1-86147-069-0.

I have quoted the original recipe below and then my modification to the recipe in bold alongside it, because when I added the milk and egg to the mix it was too runny.    If you wanted a smaller batch of scones, i’d suggest adding half the milk and keep to the original recipe.

You will need :

  • 120g (4oz) Oatmeal
  • 120g (4oz) Plain Flour (I used double the quantity of flour 240g / 8oz )
  • 60g (2oz) grated, mature cheese of choice
  • 1 teaspoon baking powder
  • pinch of salt (I would recommend a big pinch)
  • pinch of paprika (I used a pinch of chilli powder as i’d run out of paprika)
  • 40g (1.5oz) Margarine
  • 1 Egg (2 x small pekin Bantam Eggs courtesy of Brenda)
  • 150ml (1/4 pint) Milk

Method :

  1. Preheat the oven to 230 Degrees C / 450 degrees F or Gas Mark 8
  2. Sift the flour, salt, pepper and baking powder and mix with the oats
  3. Rub in the margarine, then mix in the grated cheese
  4. Mix the beaten egg with the milk and add to the rest of the ingredients to make a soft dough
  5. Knead lightly, turn onto a floured board and roll out to about 2cm (3/4″) and cut into 5cm (2″) rounds with a cutter or small glass.   Knead the offcuts of dough gently
  6. Brush with milk and bake for approximately 12 minutes.   Serve warm
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5 thoughts on “Cheese Scones

      • Yeah, it might have been the oats, but I’d think that if the recipe said 1tsp of baking powder to 4oz plain flour and you doubled the flour without increasing the baking powder – that might be why. Just a thought.
        On the other hand, it might be that cheese and oatmeal scones are meant to be heavy.

    • Thanks so much for your comment and for visiting 🙂 As soon as I came across the recipe, I wanted to try it, and the scones turned out fine and tasty, but noticed they did not rise as much as normal scones, and had wondered if it was the oats that held them back a bit

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