Delia Smith Cheese Scones​ Recipe

The ultimate delia smith cheese scones recipe is made with tangy Cheshire cheese, self-raising flour, fresh chives, buttermilk, and a hint of cayenne pepper. This recipe creates wonderfully light and fluffy scones. They are a perfect savory bake, great for an afternoon snack or alongside a cozy winter soup. This batch makes six perfect scones.

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Delia Smith Cheese Scones Ingredients

For the Scone Dough:

• 6 oz (175 g) self-raising flour, plus extra for dusting
• 2½–3 tablespoons buttermilk
• 3 oz (75 g) Cheshire cheese, grated
• 1 rounded tablespoon freshly snipped chives
• ½ teaspoon mustard powder
• ½ teaspoon salt
• One really good pinch cayenne pepper
• 1 oz (25 g) butter, plus extra for greasing
• 1 large egg

For the Tops:

• 1 oz (25 g) Cheshire cheese, grated
• A little milk, for brushing
• A faint sprinkling of cayenne pepper

How To Make Delia Smith Cheese Scones

1. Preheat and prepare: Preheat your oven to 425°F (220°C or gas mark 7). Grease a 10 x 12 inch (25.5 x 30 cm) baking tray with a little butter.
2. Sift the dry ingredients: Sift the flour into a large bowl, holding the sieve high to add air. Add the mustard powder, salt, and the pinch of cayenne pepper. Mix well.
3. Rub in the butter: Add the 1 oz (25 g) of butter to the flour. Use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs.
4. Add cheese and chives: Stir in the 3 oz (75 g) of grated Cheshire cheese and the freshly snipped chives.
5. Mix the wet ingredients: In a separate small bowl, beat the large egg with 2½ tablespoons of buttermilk.
6. Form the dough: Gradually pour the egg mixture into the dry ingredients. Use a knife to mix it at first, then use your hands to gently bring everything together into a soft dough. If it seems too dry, add the remaining ½ tablespoon of buttermilk. The dough should be soft and smooth.
7. Roll the dough: Place the dough on a lightly floured surface. Roll it out evenly to a thickness of 1 inch (2.5 cm). This thickness is crucial for a good rise.
8. Cut the scones: Use a 2¼ inch (5.5 cm) fluted cutter to cut out six scones. You may need to gently gather and re-roll the scraps to get all six.
9. Place and top the scones: Arrange the scones on your greased baking sheet. Brush the tops lightly with milk.
10. Add the topping: Sprinkle the remaining 1 oz (25 g) of grated cheese over the tops of the scones, followed by a very faint sprinkling of cayenne pepper.
11. Bake until golden: Bake on a high shelf in the preheated oven for 15–20 minutes. The scones will be risen, golden brown, and sound hollow when tapped on the bottom.
12. Cool and serve: Let the scones cool slightly on a wire rack. They are best served warm with plenty of butter.

Recipe Tips

• Sift From a Height: When the instructions say to hold the sieve high, it’s to add air to the flour. This is a simple trick that helps create lighter, fluffier scones.
• Handle the Dough Gently: The most important rule for scones is not to overwork the dough. Mix only until it just comes together. Overworking develops gluten and makes the scones tough and heavy instead of light.
• Don’t Roll Too Thin: The 1-inch thickness is vital. If you roll the dough too thin, your scones won’t have the height to rise properly and will bake flat.
• Use Cold Butter: Use cold butter and rub it in quickly with your fingertips. The small pieces of butter create steam as they bake, which helps the scones rise and become flaky.

What To Serve Cheese Scones

These savory cheese scones are fantastic on their own, served warm with a generous amount of butter. They are also the perfect companion to a hearty soup, like a creamy tomato or a leek and potato soup. You can serve them for breakfast with scrambled eggs or as part of an afternoon tea. They also make a great snack with a bit of chutney or fig jam.

How To Store Cheese Scones Leftovers

• Refrigerate: Scones are best eaten fresh on the day they are made. If you have leftovers, store them in an airtight container at room temperature for 1-2 days. Reheat in a warm oven or microwave for a few seconds to soften.
• Freeze: You can freeze the baked scones. Let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or reheat directly from frozen in a moderate oven.

Delia Smith Cheese Scones Nutrition Facts

• Calories: 215 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 310mg
• Total Carbohydrate: 19g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 8g

Frequently Asked Questions

• Can I use a different cheese? Yes, you can. Cheshire cheese has a nice crumbly texture and mild tang. However, a strong cheddar or Red Leicester would also be delicious in this recipe.
• I don’t have buttermilk. What can I use? If you don’t have buttermilk, you can make a quick substitute. Add one teaspoon of lemon juice or white vinegar to a measuring cup and top it up with regular milk to make 3 tablespoons. Let it sit for 5 minutes before using.
• Why didn’t my scones rise? There are two common reasons. First, you may have rolled the dough too thin; it must be 1 inch thick. Second, you might have overworked the dough. Mix it very gently, only until it comes together, to keep the scones light and airy.
• Can I make these without chives? Absolutely. The chives add a mild onion flavor, but you can leave them out or substitute them with other herbs like finely chopped parsley.

Try More Recipes:

• Delia Smith Cheese Sauce​ Recipe
• Delia Smith Buttermilk Scones​ Recipe
• Delia Smith Bread Sauce​ Recipe