Quick and Easy Cheddar Rosemary Scones
Perfect for snacks and afternoon tea, Cheddar Rosemary scones are easy to make, quick to prepare, and taste amazing! You can even freeze the dough for future use.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
15 MINUTES
Cook Time:
25 MINUTES
What Makes This Recipe Great
You only need one bowl for mixing making less clean up.
Filled with the fragrance of fresh rosemary making them a little bit special.
Simple ingredients and very easy to make, even for beginners.
One of my most favourite herbs is rosemary and where I live, it’s very easy to grow. I get to use it in a whole bunch of recipes, from flavouring crunchy roast potatoes, or adding to bread to making these delicious scones. I can always find a use for a fresh bunch of rosemary in the kitchen.
Rosemary and cheese flavours go particularly well with each other and with a strong mature cheddar, these fluffy scones are next level good!
You can serve these savoury scones in lots of ways, from after-school snacks to packed lunches and even posh afternoon teas, with a simple spread of butter, you have a flavoursome, light and fluffy scone with minimal effort needed.
Check Out More Scone Recipes:
Rhubarb Scones – A sweet scone with fresh rhubarb and ginger flavours.
Cheese and Marmite Scones – A light, fluffy scones with a hint of Marmite.
Wholemeal Cheese Scones – A scone using two types of cheese and wholemeal flour.
Equipment Needed:
- Large Mixing Bowl: To combine the dry ingredients and rub in the butter.
- Sieve: For sifting the dry ingredients together. Sifting the flour helps to create a light and fluffy texture.
- Sharp Knife and Chopping Board: To finely chop the fresh rosemary.
- Box Grater: For grating the cheddar cheese.
- Measuring Jug: To measure the milk.
- Round Cutter (5-6cm): To cut out the scone shapes. If you don’t have a round cutter you can use an upturned glass or slice them into rectangle or square shapes using a knife.
- Large Baking Tray: Use one big enough to accommodate the scones and some space between them. Cover the tray with baking paper (parchment paper).
- Pastry Brush: For brushing the tops with milk before baking.
- Wire Cooling Rack: Helps air to circulate around the scones so they don’t turn soggy on the bottom as they cool.
Ingredients:
- Plain Flour – Use a plain all-purpose flour, we add in the leavening (rising) agent separately.
- Baking Powder – Make sure your baking powder is within the expiry date and has been open no longer than 6 months for the best results.
- Salt – Enhances the overall flavour of the scones.
- English Mustard Powder – Adds a subtle warmth and depth of flavour without overpowering.
- Unsalted Butter – Use chilled butter for the best texture, as it creates flaky layers.
- Fresh Rosemary – Adds an aromatic, herby flavour to the scones. You can swap for dried rosemary but use less, as it’s more concentrated.
- Black Pepper – Adds a mild kick of heat and balances the richness of the cheese.
- Cheddar Cheese – A strong, mature cheddar works best for a bold, cheesy flavour.
- Milk – Use it cold for the best texture. I am using a full-fat milk but you can also use semi-skimmed.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Plain Flour → Self-Raising Flour – Omit the baking powder if using self-raising flour.
- English Mustard Powder → Dijon Mustard – Add a small amount of Dijon mustard to the milk for a similar flavor boost.
- Cheddar → Other Hard Cheeses – Swap for Red Leicester, Parmesan, or Gruyère for a different flavour.
Additions:
- Chopped Chives – Compliments the cheese and rosemary.
- Crispy Bacon Bits – Adds a smoky, savoury depth. Fry them before adding into the dough.
- Caramelised Onions – Enhances the scones with sweetness and depth. Omit the mustard and add a generous spoonful to the dough.
Step-By-Step Guide – How To Make Cheddar Rosemary Scones
Frequently Asked Questions
Rubbing the butter into the flour creates a crumbly texture that helps form light and flaky scones. Melted butter would make the dough too wet and dense.
Patting the dough instead of rolling it prevents overworking and helps keep the scones light and fluffy. Rolling can compress the dough too much, making the scones dense.
Rosemary Cheddar scones pair well with butter, cream cheese, chutneys, or even a bowl of soup. They also make a great accompaniment to a cheese platter.
Mastering This Recipe – Expert Tips
- Keep Ingredients Cold – Cold butter and chilled milk are key to creating light and flaky scones. Warm ingredients can make the dough too sticky and result in dense scones.
- Don’t Overwork the Dough – Handle the dough as little as possible. Overmixing can lead to tough scones rather than light and airy ones.
- Leave Some Butter Chunks – When rubbing in the butter, don’t blend it in completely—small bits of butter throughout the dough will help create a flakier texture.
- Cool Slightly Before Serving – Scones are best enjoyed warm but not straight from the oven. Let them rest for a few minutes before eating to allow the flavours to settle.
Storage
- At Room Temperature: Store freshly baked scones in an airtight container for up to 2-3 days. Keep them in a cool, dry place to maintain their texture.
- Freezing Unbaked Scones: For best results, I recommend freezing the rosemary scones before baking them. Cut the dough into scones, place them on a baking tray, and freeze until solid. Then transfer them to a freezer bag. They can be baked from frozen—just add 3-5 extra minutes to the baking time.
Rosemary and Cheddar Scones
Ingredients
- 300 g Plain Flour
- 2.5 tsp Baking Powder
- 0.5 tsp Salt
- 1 tsp English Mustard Powder
- 70 g Unsalted Butter, chilled
- 1 tbsp Fresh Rosemary, finely chopped
- 0.5 tsp Black Pepper
- 130 g Cheddar
- 170 ml Milk, chilled (plus extra for brushing the tops)
Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with baking paper (parchment paper) or lightly grease it.
- In a large mixing bowl, sift together the plain flour, baking powder, salt, and mustard powder.
- Cut the chilled butter into small cubes and add it to the flour mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. You can leave some little chunks of butter throughout.
- Stir in the chopped rosemary, black pepper, and 100g cheddar cheese (reserve 30g for the topping).
- Add the chilled milk to the mixture, stirring with a spoon until a soft, slightly sticky dough forms. Finish bringing it all together with floured hands.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until smooth, but do not overmix. Pat the dough into a circle about 2.5cm thick.
- Use a round cutter (approximately 5-6cm in diameter) to cut out scones. Place them onto the prepared baking tray, leaving a gap between each scone.
- Brush the tops of the scones with a little extra milk and sprinkle with the reserved 30g of grated cheddar.
- Bake in the preheated oven for 20-25 minutes, or until golden brown on top and cooked through. To check if they’re done, tap the bottom of a scone; it should sound hollow.
- Remove the scones from the oven and allow them to cool slightly on a wire rack before serving.
Recipe Notes
- Keep Butter Cold – Chilled butter ensures flaky scones. Chill the flour and bowl if your kitchen is warm.
- Avoid Overworking – Mix and knead the dough lightly for a tender texture.
- Cheddar Swap – Try Red Leicester or Gruyère for a twist.
- Mustard Powder Alternative – Use a teaspoon of Dijon mustard mixed into the milk.
- Room Temp: 2-3 days in an airtight container.
- Freeze: Unbaked – Up to 3 months; bake from frozen with slightly more time added.
I really like the rosemary in these and they’re very easy to make too.