Rosemary and Cheddar Scones
A quick easy to make recipe. Rosemary Cheddar scones are great for snacks, lunches and afternoon tea. You can even freeze unbaked scones for later use.
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Servings: 9 Scones
Calories: 250kcal
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.
Nutrition Estimate
Calories: 250kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 350mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 0.1mg | Calcium: 200mg | Iron: 2mg