Best Cheese Scones

Kiwis love their scones. And if you are looking for a cheese scones recipe that is seriously good then you come to the right place! It uses aged cheddar cheese to pack in as much flavour as possible.

Cheese scones for brekky, tea, or for a quick snack!

The blend of spices used are spot on – salt, sugar, and cayenne pepper – all there for a good reason. And that little kick from the cayenne seals it for me. Does it make it spicy? No. It simply gives warmth and delight in every bite.

Ingredients: flour, baking powder, salt, sugar, cayenne pepper, tasty cheese, full fat milk

What are scones? 

Scones are called quick bread because they do not need to rise before they go to the oven. The basic ingredients are flour, baking powder or baking soda, fat, and milk or cream.

Packed with flavour!

Do you want to know an interesting fact about these cheese scones? 

This is a recipe for the Ministry of Food, a café in Wellington, New Zealand. I saw it first on RNZ’s news article on 10 life-saving lockdown recipes, followed the link and found a gem. 

Why is this recipe better and easier? 

It does not require having to rub the butter into the flour mixture like many other recipes. The flavour and the fat in the cheese serve the same purpose as the butter. That saves us time and effort.

And there is no need to spend extra on heavy cream because a full fat milk will do.

Slather with butter, jam, or anything you like.

This is adapted from Lucy Hoffman’s recipe, author of Life and Cheese website. I made it a few times and got convinced the recipe is a must try!

Each ingredient worked to make the best tasting cheese scones; I would dare say.

Some observations and suggestions

Using a tray lined with baking paper vs using a pre-heated tray

I baked the scones both on a tray lined with baking paper and on a pre-heated tray and found no huge difference in terms of results. Personally, I prefer using a tray lined with baking paper for easier clean up.  It is up to you to choose.

Cheese scones baked on a tray lined with baking paper.
Cheese scones baked on a pre-heated tray.

Dough thickness

You can cut the the dough 2-inch thick or 3-inch thick. Mine was 2-inch thick and it worked well for me. So, I suggest you do what would work for you. And dust your cutter with flour if your dough is too sticky.

2-inch thick dough
Cut dough in 8 pieces

Feel free to cut the dough with a knife, a baker scraper, or a cookie cutter 

If you want to use a a cookie cutter to cut the dough then go for it.  I just did not bother.

A quick brush of milk

Finally, I brushed the top of the scones with milk before I baked them. Thought it would give the bread a nice golden colour once done baking.

Scones are a thing here in New Zealand. If you want to try it then you can use this quick, easy, tasty, and no-fail recipe. 

Best homemade cheese scones.

How To Make The Best Cheese Scones

Best Cheese Scones

With easy to follow instructions and a few quality ingredients, you can make the best homemade cheese scones you and your loved ones will enjoy!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 scones


  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp white sugar
  • ½ tsp salt
  • a pinch of cayenne pepper
  • 2 cups (200g) aged cheddar cheese, grated Note 1
  • 1 cup (250ml) milk, plus more for a wash


  • Preheat the oven to 220 ℃ / 428 ℉. Line a baking tray with baking paper. Note 2
  • In a bowl, sift the flour, baking powder, sugar, salt, and ground cayenne pepper.
  • Add cheese to the flour mixture and stir to mix until well distributed.
  • Pour all the milk and mix quickly until everything just comes together; Do not overmix.
  • Tip the dough onto a floured worktop and gather it together. Roll it out to 2-cm thick rectangle shape. Note 3
  • Using a knife or a baker scraper, cut the dough into 8 pieces and brush the top with milk. Get them immediately into the preheated oven. Bake for 15 - 17 minutes. Note 4


Note 1 A strong cheddar cheese will work best in this recipe.  
Note 2 You can preheat the baking tray but lining the tray with baking paper works just as well.
Note 3 Do not overwork the dough; knead until it just comes together.
Note 4 Keep an eye on the scones and bake until golden and puffed. (I baked mine for only 15 minutes).