James Martin Cheese Scones

If a sausage roll and a posh quiche had a fling in a country kitchen, they’d probably give birth to something like these cheese scones. Flaky, rich, unapologetically cheesy — James Martin’s Cheese Scones are one of those things that make you question why you ever settled for a boring slice of toast in the morning. And let’s not even get started on that crispy pancetta topping. It’s basically bacon’s flirtier cousin.

These beauties are done in just over half an hour, no fancy mixer needed. All you need are cold hands, sharp cheddar, and the willpower not to eat half the batch while they’re still steaming.

Ingredients List

• 450g strong white flour — gives a sturdy, satisfying bite
• 5 tsp baking powder — hefty, but needed for that lift
• Pinch of salt
• 100g cold butter, diced — keep it fridge-cold for flakiness
• 300ml full-fat milk — richness, moisture, structure
• 150g grated cheddar — I go for mature, obviously
• Few sprigs of thyme — a herby whisper that elevates everything
• 1 egg — for binding
• 1 egg yolk (for egg wash)

To serve:

• Crispy pancetta, cooked
• Extra cheese — more is more, here

How to Make It (Instructions)

1. Let cool just a little. Slice, stack with extra cheddar and pancetta, and if you fancy, pop under the grill for a melty moment of glory.
2. Preheat the oven to 220°C (200°C fan) / 425°F. Trust me, hot oven = better rise.
3. In a large bowl, mix flour, baking powder, and salt. No need to sift unless you’re feeling extra.
4. Rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs. I always forget to take off my rings — don’t be like me. Flour crusted jewellery is never chic.
5. Stir in the cheese and thyme.
6. In a jug, whisk the milk and whole egg together, then pour into the dry mix.
7. Using a butter knife or spatula, gently combine until it just comes together.
   Don’t knead! This isn’t bread. Overworking = hockey pucks.
8. Lightly flour your surface, roll the dough to 2cm thick, and cut out using a 7cm cutter. Gather the scraps, re-roll once (maybe twice), and repeat. Should make 12 scones.
9. Place on a baking tray lined with parchment. Brush tops with egg yolk. Be gentle — don’t let it drip down the sides or they won’t rise right.
10. Bake for 10–12 minutes, until puffed and golden.

Common Mistakes

Why are my cheese scones heavy?
Usually too much handling or old baking powder. Be light-handed and check your raising agents.

Should I chill the dough?
Not essential, but it does help if your kitchen’s warm — especially in summer. I chuck the tray in the fridge for 10 mins before baking when I remember.

Why didn’t they rise?
Probably from flattening the dough too much or pressing too hard with the cutter. Cut straight down — no twisting!

Why are mine dry?
Baked a bit too long or oven too hot. Keep an eye on that 10-minute mark.

Storage and Reheating Tips

Fridge:
Store in an airtight container for 2–3 days. Best reheated, not eaten cold (unless you like slightly spongy scones).

Freezer:
Wrap individually and freeze for up to 3 months. Great for emergency breakfasts.

Reheat:

• Oven: 350°F for 5–8 minutes.
• Microwave: 10–20 seconds — go easy or they’ll go rubbery.
• Air Fryer: 160°C for 3 minutes. Honestly brilliant for bringing back the crisp.

What to Serve With Cheese Scones

• Ploughman’s Pickle — the tang cuts the richness
• Tomato Soup — classic combo, warm hug in a bowl
• Caramelized onions or tomato chutney — for a sweet/savoury balance
• Apple slices and cold cuts — a cheeky little picnic vibe

Bonus: slap in some fried egg and you’ve got yourself a breakfast scone sandwich. Don’t say I didn’t warn you.

FREQUENTLY ASKED QUESTIONS

Why are my cheese scones heavy?
You likely overmixed the dough or didn’t use enough baking powder. Handle gently and measure accurately.

Should you chill scone dough?
It can help maintain shape and give a slightly better rise — especially in warm kitchens.

Can I use plain flour instead of strong flour?
Yes, but your scones may be a bit softer and less structured. Still tasty though!

Can I add other ingredients?
Absolutely — diced chives, mustard powder, or even bits of sundried tomato work well. Just don’t overload the dough.

Try More James Martin Recipes:

• James Martin Mushroom Quiche
• James Martin Cauliflower Cheese
• James Martin Sweet Shortcrust Pastry
• James Martin Yorkshire Puddings

Nutrition Facts

Amount Per Serving

• Calories 423
• Total Fat 26g
• Saturated Fat 15g
• Trans Fat 0.9g
• Cholesterol 140mg
• Sodium 720mg
• Potassium 106.3mg
• Total Carbohydrates 35g
• Dietary Fiber 1.2g
• Sugars 0.7g
• Protein 12g