Cheese Scones with Sun Dried Tomatoes…

My very first attempt at making cheese scones was aged 11, when I was in Mrs Baines’s first year class at the High School in West Hartlepool, and I’ve loved them ever since! The recipe I am using here bears no relation to that original one, apart from one very exotic ingredient she introduced us to – celery salt! None of us had ever heard of such a thing then but it’s now an everyday ingredient in my kitchen. The inclusion of sundried tomatoes would have been a step too far then of course. Times have certainly changed!

The quantities I use here would make 8-10 scones:

450g of self raising flour

150g of cold butter, cut into pieces

2 medium free range eggs + enough milk to measure 9 fluid ounces

1 teaspoon of mustard powder

a generous ½ teaspoon of celery salt

a pinch of sea salt

¼ teaspoon of white pepper

100g of grated cheddar cheese + a bit extra for the tops of the scones

50g of sundried tomatoes, snipped into pieces



Preheat the oven to 210°C and grease one or two baking sheets.

  • measure the flour into a large mixing bowl, add the butter and then rub the butter into the flour
  • stir in all the other dry ingredients – mustard powder, celery salt, salt & pepper, cheese and tomatoes
  • make a well in the centre of the bowl of dry ingredients
  • whisk the eggs and milk together lightly with a fork and then pour most of this into the dry ingredients. Keep back about a tablespoon of this egg and milk mixture to brush onto the top of the scones before they go into the oven
  • using a fork, mix everything together. As the ingredients start to come together, use your hands to finish off the mixing and draw the mixture into a ball of dough
  • tip the dough onto a lightly floured surface and knead it gently for a minute or two until the texture is smooth


  • roll the dough out to a thickness of about 2cm and cut out as many scones as you are able to, either freehand or using a cutter. Gather the scraps of dough together, re-roll them and cut out more scones. Repeat this process until the dough is used up


  • place the scones onto the baking sheet
  • brush the tops of the scones with some of the remaining egg and milk mixture and then sprinkle the top of each with a bit of grated cheese


  • bake the scones for about 15 minutes, or until they are golden brown

The scones are delicious served straight from the oven with a generous spread of butter, but if possible leave them to cool on a wire rack for a while


One of my favourite ways to serve cheese scones is instead of bread with a bowl of soup



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