Cheese Scones with Sun Dried Tomatoes…


My very first attempt at making cheese scones was aged 11 in our school home economics class, 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



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s