This easy and delicious cheese scones recipe by James Martin is perfect for a quick snack or light lunch. Made with creamy cheddar and fresh thyme, these scones are soft inside with a golden, crispy top. You can easily customize them by adding your favorite herbs or toppings like crispy pancetta!
Ingredients Needed
- 450g (3 1/2 cups) strong white flour
- 5 tsp (5 tsp) baking powder
- Pinch of salt
- 100g (7 tbsp) butter, diced and cold
- 300ml (1 1/4 cups) full-fat milk
- 150g (1 1/2 cups) grated cheddar
- A few sprigs of thyme
- 1 egg
- 1 egg yolk for egg wash
To Serve:
- Crispy pancetta, cooked
- Extra cheese
How To Make Cheese Scones
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Prepare the scone dough: Mix the flour and baking powder in a large bowl. Add the cold, diced butter and rub it in with your fingertips until it resembles breadcrumbs. Stir in the milk, egg, grated cheddar, and thyme, then mix until the dough is smooth.
- Shape the dough: Roll the dough out on a lightly floured surface to a thickness of about 2 cm (3/4 inch). Use a 7 cm (2 3/4 inch) cutter to cut out the scones. Gather any excess dough, re-roll, and continue cutting to make a total of 12 scones.
- Egg wash: Brush the tops of the scones with the egg yolk for a glossy finish.
- Bake: Place the scones on a baking tray and bake for 10-12 minutes or until golden brown. Allow them to cool slightly.
- Serve: Split the scones, and top with crispy pancetta and extra cheese. Optionally, grill them for a few minutes for extra crispness. Enjoy!
Recipe Tips
- Use cold butter: Make sure the butter is cold when rubbing it into the flour. This helps create a lighter, flakier scone.
- Don’t overwork the dough: Mix the dough just until it comes together. Overmixing can make the scones tough.
- Rest the dough briefly: If the dough feels too soft, let it rest in the fridge for 10-15 minutes before cutting out the scones.
- Brush with egg yolk: For a beautiful, golden finish, brush the scones with egg yolk before baking.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover cheese scones cool to room temperature before storing them in an airtight container in the fridge. They can be kept in the fridge for up to 2 days.
- Freeze: If you want to freeze them, wrap the scones tightly in cling film or foil and place them in a freezer bag. They can be frozen for up to 1 month. To thaw, leave them at room temperature for a few hours before serving.
- Reheat: Preheat the oven to 180°C (350°F). Place the scones on a baking tray and bake for 5-7 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 scone
- Calories: 423
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 140mg
- Sodium: 720mg
- Potassium: 106.3mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1.2g
- Sugars: 0.7g
- Protein: 12g
Try More James Martin Recipes:
- James Martin Yorkshire Puddings
- James Martin Roast Potatoes
- James Martin Millionaires Shortbread
- James Martin Cherry Scones
James Martin Cheese Scones
Description
This easy and delicious cheese scones recipe by James Martin is perfect for a quick snack or light lunch. Made with creamy cheddar and fresh thyme, these scones are soft inside with a golden, crispy top. You can easily customize them by adding your favorite herbs or toppings like crispy pancetta!
Ingredients
To Serve:
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Prepare the scone dough: Mix the flour and baking powder in a large bowl. Add the cold, diced butter and rub it in with your fingertips until it resembles breadcrumbs. Stir in the milk, egg, grated cheddar, and thyme, then mix until the dough is smooth.
- Shape the dough: Roll the dough out on a lightly floured surface to a thickness of about 2 cm (3/4 inch). Use a 7 cm (2 3/4 inch) cutter to cut out the scones. Gather any excess dough, re-roll, and continue cutting to make a total of 12 scones.
- Egg wash: Brush the tops of the scones with the egg yolk for a glossy finish.
- Bake: Place the scones on a baking tray and bake for 10-12 minutes or until golden brown. Allow them to cool slightly.
- Serve: Split the scones, and top with crispy pancetta and extra cheese. Optionally, grill them for a few minutes for extra crispness. Enjoy!
Notes
- Use cold butter: Make sure the butter is cold when rubbing it into the flour. This helps create a lighter, flakier scone.
- Don’t overwork the dough: Mix the dough just until it comes together. Overmixing can make the scones tough.
- Rest the dough briefly: If the dough feels too soft, let it rest in the fridge for 10-15 minutes before cutting out the scones.
- Brush with egg yolk: For a beautiful, golden finish, brush the scones with egg yolk before baking.
James Martin Cheese Scones