Nigella Cheese Scones

Somewhere between “I need comfort food” and “I’ve got a block of cheddar sitting in the fridge,” cheese scones always seem to appear. They’re one of those bakes that don’t shout for attention — but oh, do they deliver. Warm from the oven, crumbly at the edges, and full of savoury, buttery richness… this is proper, old-school baking magic.

The first time I made Nigella’s cheese scones, I forgot the salt. Still decent, but not that oomph you get when everything’s just right. The second time? Bliss. I tore one open with my hands, the steam puffed out, and I slathered it with salted butter faster than you could say “brew’s on.” They didn’t last the hour.

These are quick, unfussy, and comforting in the coziest way. The kind of thing you bake on a chilly afternoon and eat standing at the counter, maybe with a dab of chutney if you’re feeling proper.

Why You’ll Love It

• Ridiculously cheesy – packed with sharp cheddar for bold, savoury flavour
• Fast and fuss-free – 30 minutes from “I fancy scones” to golden tray
• No eggs, no problem – perfect for days when the fridge is looking sparse
• Crispy on the outside, fluffy inside – that texture contrast is magic
• Freezer-friendly – stash a few away for late-night snacking or lazy brunches
• Endlessly customisable – spice it up or swap the cheese (go wild)

Ingredients

• 300g self-raising flour
• 1½ tsp baking powder
• 75g cold unsalted butter, cut into cubes
• 150g mature cheddar, grated
• 150ml milk
• A pinch of salt
• Cayenne pepper (optional, for a cheeky kick)

How to Make It

Rub the butter in with your fingers:

Tip the flour and baking powder into a big mixing bowl. Add the butter and use your fingertips to rub it in until it looks like fine breadcrumbs — like damp sand, if we’re being honest.

Stir in the cheese and salt:

Add your grated cheddar (keep a bit aside if you fancy sprinkling some on top), and a good pinch of salt. You can toss in a pinch of cayenne now too if you’re going spicy.

Add the milk — but go easy:

Pour in most of the milk and mix gently with a butter knife or fork until a shaggy dough forms. If it’s too dry, add the rest of the milk. Don’t overmix — it’s not bread dough, it’s scone dough.

Shape it (gently now):

Tip the dough onto a lightly floured surface. Pat it into a rough circle about 2.5cm thick — no need for a rolling pin. Just squish it into shape with your hands.

Cut and reroll:

Use a round cutter (or a glass, let’s be real) to cut out your scones. Re-roll the scraps and keep cutting until you’ve used it all. Place them on a lined or greased baking tray.

Bake ‘til golden and glorious:

Sprinkle with that extra cheese (if you remembered to save some), then bake at 220°C (200°C fan) for about 12–15 minutes, until they’ve puffed up and turned golden brown. Let them cool slightly — then dig in while they’re still warm.

Common Mistakes and How to Dodge Them

Why are my scones flat?
Could be your baking powder — old or not enough. Also, make sure you’re not flattening the dough too much before cutting.

They came out tough! What went wrong?
You likely overmixed the dough. Mix just until it holds together — it should still look a little rough and rustic.

My cheese sank to the bottom!
Try tossing the grated cheese with a little flour before adding it — it’ll distribute better through the dough.

No cutter? No worries.
Use a glass or just cut rough triangles with a knife. Scones are humble creatures, they don’t need to be perfect.

Storage and Reheating

Room Temp:
Store in an airtight tin for up to 2 days. Best slightly warmed, though, not straight from the counter.

Freezer:
Freeze once cooled. Wrap individually and stash in a freezer bag. Reheat from frozen or thaw at room temp first.

Oven Reheat:
180°C for 5–7 mins brings them right back to life. Cover with foil if you’re worried about burning the tops.

Microwave:
Wrap in a damp paper towel and zap for 15–20 seconds. Not crispy, but still tasty.

Frequently Asked Questions

Can I add herbs?
Absolutely — chopped chives, thyme, or even rosemary go beautifully with cheese.

Can I make them gluten-free?
Yes, with a 1:1 GF self-raising flour blend. Add a pinch of xanthan gum if your blend doesn’t include it.

What about different cheeses?
Gruyère is dreamy, or try a mix with a bit of Parmesan. Just avoid anything too soft or wet.

Why no eggs in the dough?
These scones don’t need eggs — they rise with self-raising flour and baking powder. Simple and egg-free by design.

Nutrition Facts (Per Serving):

• Calories: 250
• Fat: 15g
• Saturated Fat: 10g
• Carbs: 20g
• Sugar: 1g
• Protein: 5g
• Sodium: 300mg

Try More Recipes:

• Bero Dropped Scones
• Bero Cheese Scones
• James Martin Cherry Scones