cheese scones

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My husband brought only one cook book into our marriage. The Edmonds Cookery Book….. and he has always said that it is the only cook book anyone will ever need.  He is a Kiwi and as I found out on my recent trip to New Zealand, every Kiwi home has a copy of the Edmonds cookery book on their book shelf.  The pages are not filled with glossy enticing photos, instead they hold tried and tested recipes for dishes your grandmother probably made.


And while we were in New Zealand, we were treated to some warm and delicious home baked cheese scones, made from the recipe found in a much used and loved copy of the Edmonds Cookery book


Its one of those easy and versatile scone recipes, that you can play with to make your own.  Omit the cheese and add dates, choc chips or frozen blueberries.  But these cheese scones are just perfect

INGREDIENTS         (for large 12 scones)

  • 3 cups flour

  • 6 teaspoons baking powder

  • 1/4 teaspoon salt

  • 50 grams of cool butter

  • 1 1/4 cup milk

  • about 1/2 cup grated cheese

  • pinch of cayenne pepper


  1. Preheat oven to 220 degrees

  2. Sift flour, baking powder and salt into a bowl

  3. Cut in butter until it resembles fine breadcrumbs

  4. Add milk and quickly mix to a soft dough

  5. Turn onto floured board and knead lightly

  6. Shape dough into a rectangle and cut into 12 large squares

  7. Line a baking tray with baking paper and sprinkle a little grated cheese over the paper

  8. Place scones onto the cheesed tray, leaving about 2cm between each one.

  9. Sprinkle remaining cheese over the top of the scones

  10. Bake for about 10-12 minutes or until golden brown


Just perfect for a lazy late breakfast, school lunches or for a snack just about anytime.


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Rosie’s cheese scones

Theses tiny baked goodies are not quite scones, but more like little cheesy pops.  The baking powder gives them a fluffy texture and as they do not contain any butter or oil, they are light …