(optional)<\/em><\/li>\n<\/ul>\n\n\n\nNote: The additional baking powder gives extra rise, which is beneficial to most scones. Use 4\u00bd teaspoons baking powder if you are using plain flour.<\/p>\n\n\n\n
Tip: Skip the cayenne pepper if you intend to serve these with jam.<\/i><\/p>\n\n\n\n
Method<\/strong><\/p>\n\n\n\n\n- Preheat oven to 200\u00b0C (400\u00b0F).<\/li>\n\n\n\n
- Mix flour, baking powder, salt, and cayenne pepper.<\/li>\n\n\n\n
- Mix in cheese.<\/li>\n\n\n\n
- Add milk and mix using a knife. This should be a wet, sticky mixture. Use additional milk if necessary.<\/li>\n\n\n\n
- Turn the mixture onto a floured surface and very lightly turn it a couple of times to shape it. You want to handle the dough as little as possible to prevent it from compressing. This will also lightly coat the dough.<\/li>\n\n\n\n
- Roughly cut the dough into 10-12 portions and place onto the baking tray.<\/li>\n\n\n\n
- Sprinkle the top with additional grated cheese (optional).<\/li>\n\n\n\n
- Bake for about 15 minutes or until golden brown.<\/li>\n\n\n\n
- Allow to cool for 5-10 minutes before serving.<\/li>\n<\/ol>\n\n\n\n
Tip: Mixing using a knife or pastry blender helps avoid over-mixing, which gives tough scones.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"The unusual thing about these scones is cheese is used instead of butter to provide the fat content.<\/p>\n","protected":false},"author":1,"featured_media":99,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","_bluesky_dont_syndicate":"1","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19,28],"tags":[89,70,54,83,85,53],"class_list":["post-176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-tips","tag-baking-powder","tag-cayenne","tag-cheese","tag-flour","tag-milk","tag-scones"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":125,"url":"https:\/\/shadowfoot.com\/recipe\/lemonade-scones\/","url_meta":{"origin":176,"position":0},"title":"Lemonade Scones","author":"Brian","date":"12 January 2008","format":false,"excerpt":"These lemonade scones are a quick and easy treat that is perfect for any occasion. With just a handful of ingredients, they bake up light, fluffy, and slightly sweet\u2014no extra sugar needed! Yielding a generous batch, these scones stay fresh for days and pair beautifully with cream or jam. Simple\u2026","rel":"","context":"In "Baking"","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":126,"url":"https:\/\/shadowfoot.com\/recipe\/half-a-dozen-scones\/","url_meta":{"origin":176,"position":1},"title":"Half-a-dozen scones","author":"Brian","date":"12 January 2008","format":false,"excerpt":"This recipe comes from Instructables, modified by what I did. It only makes half-a-dozen so it is good when there are only a few people. My lemonade scones recipe makes a much greater amount. Ingredients 225g self-raising flour (or standard flour plus 1 tsp baking powder) 55g butter, chopped into\u2026","rel":"","context":"In "Baking"","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/baking.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":157,"url":"https:\/\/shadowfoot.com\/recipe\/cream-cheese-pie-crust\/","url_meta":{"origin":176,"position":2},"title":"Cream Cheese Pie Crust","author":"Brian","date":"3 March 2013","format":false,"excerpt":"is a very easy recipe, but do allow for chilling time. As with most pastries, ingredients should be very cold, and worked with quickly to prevent your hands warming the pastry up.","rel":"","context":"In "Baking"","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8512\/8519671445_f51c9c25ef.jpg?fit=373%2C499&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":133,"url":"https:\/\/shadowfoot.com\/recipe\/chocolate-rough-biscuits\/","url_meta":{"origin":176,"position":3},"title":"Chocolate Rough Biscuits","author":"Brian","date":"28 February 2009","format":false,"excerpt":"These Chocolate Rough Biscuits are a nostalgic recipe from my mother\u2019s collection. With a rich chocolate flavour, a touch of coconut, and a delightfully rustic texture, they\u2019re as charming as they are tasty. The method, which includes adding boiling water to the creamed mixture, is a little unusual but works\u2026","rel":"","context":"In "Baking"","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm4.staticflickr.com\/3555\/3315676972_2790d7bf3e.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":6,"url":"https:\/\/shadowfoot.com\/recipe\/courgette-bake\/","url_meta":{"origin":176,"position":4},"title":"Courgette Bake","author":"Brian","date":"6 February 2010","format":false,"excerpt":"This cheesy vegetable bake is a great way to include courgettes as a side dish. I make this recipe when they are in season, and I grate the surplus and freeze it for later in the year. It\u2019s a simple yet effective method that stocks me year-round with courgettes. After\u2026","rel":"","context":"In "Vegetable"","block_context":{"text":"Vegetable","link":"https:\/\/shadowfoot.com\/recipe\/category\/vegetable\/"},"img":{"alt_text":"Courgette Bake","src":"https:\/\/i0.wp.com\/farm5.staticflickr.com\/4031\/4334260438_eb8c84a44e.jpg?fit=499%2C218&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":170,"url":"https:\/\/shadowfoot.com\/recipe\/mrs-macs-apple-pudding\/","url_meta":{"origin":176,"position":5},"title":"Mrs Mac’s Apple Pudding","author":"Brian","date":"6 May 2013","format":false,"excerpt":"This simple and comforting dessert combines grated apple with warm spices like cinnamon and nutmeg, creating a moist and flavourful treat. This recipe is from my grandmother\u2019s recipe book. The recipe offers versatility, suggesting bananas as a substitute for apples to use ripe fruit. Baked to golden perfection, this pudding\u2026","rel":"","context":"In "Desserts"","block_context":{"text":"Desserts","link":"https:\/\/shadowfoot.com\/recipe\/category\/sweet-things\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8539\/8705877865_2c58822ce0_n.jpg?fit=319%2C213&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=176"}],"version-history":[{"count":5,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/176\/revisions"}],"predecessor-version":[{"id":706,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/176\/revisions\/706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/99"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}