Wholemeal Cheese Scones

  • Prep: 7m
  • Cook: 10m
  • Serves: 8

A savoury scone made with Fine Plain Wholemeal Flour; these are best made with a mature cheddar cheese. Serve these scones as a tea time treat or to accompany soup for delicious lunch or supper.


  1. Pre-heat the oven (220˚C, Fan 200˚C, 425˚F, Gas 7).
  2. Dust a large baking tray with flour.
  3. Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  4. Mix in the sugar, salt and pepper.
  5. Chop the butter into the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  6. Stir in the milk then use your hands to bring together a soft mass of dough.
  7. Grate the cheese, set aside a tablespoon of cheese for later and knead the rest into the dough.
  8. Lightly dust the worktop with flour, place the dough in the middle and gently flatten, with your hands, until 3cm/1¼” thick.
  9. Scatter the reserved cheese on the top of the dough.
  10. Cut the dough into triangles and lift them onto the prepared baking tray.
  11. Bake for 12-18 minutes depending on the size of the triangles.
  12. Transfer the scones to a wire rack to cool.


All to be sourced organic where possible

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