Back to Basics - Cheese Scones

Author: Sophie Harrison


In preparation for the upcoming 2021 Sturminster Cheese Festival Weekend (Saturday 11th Sept - Sunday 12th Sept), Harts Coffee Loft Manager - Ben shares his best Cheese Scone recipe! 

The Harts of Stur Open Weekend coincides with this year’s Sturminster Newton Cheese Festival, so if you’re heading into town, don't forget to visit us! We have a vast range of Open Weekend Offers only available in-store during the open weekend.


Saturday 11th Sept 2021: 8am - 4.30pm

Sunday 12th Sept 2021: 10am - 4pm

Back to Basics - Cheese Scones

Cheese Scones

Scones have been around for centuries and were first made as flat circles before raising agents such as baking powder became available. If the fat content is high enough, raising agents aren’t always needed but you can have the reassurance that they will rise. Scones are usually round but can sometimes be made into hexagons too.

There are many variations on scones such as plain sweet, sweet with sultanas or raisins, cheese or potato. You can also experiment by adding pieces of crispy bacon to the cheese scone mix to add another level or texture and flavour. 

In the UK sweet scones are most commonly used as part of an afternoon tea or cream tea served with lots of strawberry jam and clotted cream, mainly associated with Devon and Cornwall.

Makes 18


Step 1: Weigh out all the dry ingredients into a mixing bowl; Self raising flour, baking powder, cayenne pepper and salt.

Step 2: Finely dice 165g salted butter and add to the dry ingredients. Using the paddle attachment of a cake mixer, mix well to make fine breadcrumbs, this will take about 5 minutes.

Step 3: Add 30g mature grated cheese to the breadcrumbs and mix again for 1 minute or so to break down the cheese slightly.

Step 4: Change the paddle attachment to a dough hook. Turn the mixer on and gradually add the milk. Don’t add it all at once as you may not need the last 20ml or so. Once a dough has formed remove from the mixer and place on a lightly floured worktop. Knead for a couple of minutes until well combined then wrap in cling film and chill in the fridge for 30 minutes.

Step 5: Preheat the oven to 180°C. Line 2 x 30cm baking trays with baking parchment.

Step 6: After 30 minutes roll out the chilled scone mix until 1cm thick. Using a 7cm fluted cutter, cut out 18 scones. You may need to roll the dough out 2 or 3 times to achieve this.

Step 7: Evenly spread on the baking trays and sprinkle with grated cheese. Bake in the oven for 25 minutes until lightly golden.

Step 8: They taste great served slightly warm with fig & caramelised onion chutney or spiced tomato and caramelised onion relish. Cream cheese is also a great addition!


675g Self Raising Flour

15g Baking Powder

3g Cayenne Pepper

5g Salt

300g Mature Grated Cheddar

260ml Whole Milk

165g Salted Butter


Stand Mixer

2 x 30cm baking trays


Baking Parchment

7cm Fluted Cutter


Chopping Board

Cheese Grater