Delia Smith Cheese Scones

Let me tell you something straight away — these cheese scones aren’t fancy. They’re not delicate little tea-party bites you serve with lace doilies and weak Earl Grey. No, these are bold, crumbly, cheesy, comfort-in-a-tray kind of scones. And I absolutely love them for that.

I first stumbled onto Delia’s version during a week where I was convinced I could live off soup alone. I couldn’t. Not even close. One bowl of tomato soup in, I was rifling through the cupboard for flour and butter, muttering “I just need something to dip.” These scones showed up like old friends. A handful of flour, a proper hit of sharp cheese, and a good shake of cayenne — and suddenly, dinner felt like a thing again.

They’re not perfect-looking, and that’s part of the charm. A bit lumpy? Good. Cheese oozing out the side? Even better.

Why You’ll Love It

• That hit of cayenne gives the tiniest kick — enough to keep things interesting
• They only take about 10 minutes to throw together and 15 to bake — brilliant for impulse baking
• Canadian cheddar is the hero here, but you can use any strong cheese and still win
• Serve warm with butter, and you’ll honestly forget whatever you were stressed about
• You don’t need a mixer or any fancy equipment — just a bowl and a fork
• They’re sturdy enough to dunk into soup but soft enough to eat on their own

Ingredients

• 2 cups (500 mL) all-purpose flour
• 4 tsp (20 mL) baking powder
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) cayenne pepper
• ¼ cup (60 mL) cold butter (Canadian, if you want to be loyal to Delia’s version)
• 1 cup (250 mL) shredded Canadian Old Cheddar or Swiss cheese
• 1 cup (250 mL) cold milk

Topping:

• ½ cup (125 mL) extra shredded cheddar for topping

How to Make It

Mix the dry base:

Start by sifting the flour, baking powder, salt, and cayenne into a big bowl. If you’re like me and never sift, just whisk it around to break up any lumps. No judgment here.

Rub in the butter:

Add the cold butter, cubed. Use your fingertips to rub it into the flour mix until it looks like rough breadcrumbs. If it’s getting melty, stick the bowl in the fridge for a few minutes. Cold butter = flaky scones.

Stir in the cheese (don’t overthink it):

Toss in your shredded cheese and give it a quick mix. It’ll look a bit scrappy — that’s exactly right.

Add the milk and bring it together:

Pour in the milk and stir with a fork. Not a spoon. A fork somehow makes everything better. The dough should be sticky and soft, not dry.

Shape and cut:

Lightly flour your surface and tip the dough out. Pat it into a square-ish shape, about 2 cm thick (don’t worry if it’s not perfect — these aren’t fussy). Cut into squares or circles, whatever you fancy.

Top it off and bake:

Place the scones close together on a baking sheet. Sprinkle generously with extra cheese on top — it’ll go all bubbly and golden. Bake at 425°F (220°C) for 12–15 minutes, or until they smell incredible and look golden around the edges.

Cool slightly… or eat straight away:

Let them cool for a few minutes so you don’t burn your mouth. But also, they’re ridiculously good warm from the oven. Up to you.

Common Mistakes and How to Dodge Them

Why are my scones dry?
Could be too much flour or overbaking. Stick to the timing, and don’t go wild when adding extra flour while shaping.

They didn’t rise much. Why?
Your baking powder might be a bit tired. Also, cutting into the dough with a twisting motion can squash the rise — just press straight down.

They taste a bit bland.
Try using a sharper cheddar or adding more cayenne. You want a cheese that tastes like something.

Too dense?
You probably mixed the dough too much. Scones don’t like fuss — handle them just enough to bring the dough together, then stop.

Storage and Reheating

Room Temp:
Once cool, keep them in an airtight tin or wrap in foil. Good for 2–3 days, though they’re best the same day.

Freezer:
Yep, they freeze great. Wrap individually or all together. Reheat from frozen in the oven — about 10 mins at 350°F.

To Reheat:
Oven: The best method — warm at 350°F for 5–7 minutes.
Microwave: 20 seconds with a damp paper towel, but expect a softer texture.
Pan: Warm them cut side down in a dry pan on medium — they get a nice toasty edge this way.

Frequently Asked Questions

Can I make these spicier?
Go ahead and double the cayenne if you’re into heat — or sneak in a pinch of paprika or chilli flakes.

Can I use a different cheese?
Absolutely. A strong mature cheddar is ideal, but Gruyère or Red Leicester works too.

How do I know when they’re done?
They should be puffed and golden, with slightly crisp edges. If they look pale, give them another minute.

Do I need a cutter?
Nope. Use a glass, knife, biscuit cutter — anything round or square will do. Rustic edges are charming.

Nutrition Facts (Per Serving):

• Calories: 423
• Fat: 26g
• Carbs: 35g
• Protein: 12g
• Sodium: 720mg
• Sugar: 0.7g

More Delia Smith Recipe:

• Delia Smith Salmon And Asparagus Quiche
• Delia Smith Salmon And Broccoli Quiche
• Delia Smith Quiche Lorraine