I love cheese scones, I’ve decided I don’t make them enough. There’s something utterly satisfying about cuddling up in a comfy chair with a cup of tea and a fresh out of the oven still slightly warm cheese scone with butter. That’s the problem, these comfort food bakes always disappear within minutes of baking them; 1 hour to prepare and cook two batches, minutes to devour by my ravenous clan. ‘Take it as a compliment Rebecca’, I’m told as my husband stuffs another into his mouth – whole, not even a bite! I most certainly do!

250g/8oz GF plain flour
pinch of salt
30g/1oz butter
125g/4oz grated cheese (the stronger the better)
1tsp English mustard
1/2tsp cream of tartar
125ml/4fl oz milk
125ml/4fl oz water
1 egg beaten to glaze
extra grated cheese to top each scone


  1. Add flour and salt to a large bowl and rub in butter to make fine breadcrumbs.
  2. Stir in grated cheese and cream of tartar.
  3. combine the milk, water and tsp of mustard and pour onto the dry ingredients.
  4. Using a rounded knife mix the ingredients until they come together as a dough.
  5. Turn out onto a floured surface and knead for 5mins.
  6. Using a cutter (I used a 6cm cutter) cut out 10 scones – dip the cutter in flour each time to ensure a quick clean cut, this will aid the scone to rise.
  7. Brush tops with a beaten egg and sprinkle over some left over grated cheese.
  8. Bake in oven at 200C/400F/Gas 6 for 12mins
  9. The scones will be cooked if they sound hollow when you tap the base.
  10. Allow to cool completely or be like my family and devour the lot whilst still steaming!