Cheese scones
Light, fluffy savoury scones packed with sharp cheddar, perfect split and buttered while still warm.
Allergens: contains eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 2g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 500g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Cheddar cheeseuse 200g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Milk (semi-skimmed)not compared | £0.85 | – |
| Eggspack 6 pack · use 1 egg | £1.80£0.30 each | £2.40£0.40 each |
| Basket total (full packs) | £6.95 | £7.55 |
| Cost of what this recipe uses | £3.57 | £4.45 |
| Per serving | £0.45 | £0.56 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Milk (semi-skimmed).
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 8. For a different number, use the amounts in the table above.
- Preheat the oven to 220C (200C fan, gas 7) and line a large baking tray with baking paper. Weigh out 500g plain flour, 2 tsp baking powder and 1 tsp fine sea salt into a bowl. Grate 200g mature Cheddar finely and cut 100g unsalted butter into 1cm cubes. Beat 1 egg with 225ml semi-skimmed milk in a jug.
- Tip the flour mix into a large bowl. Add the cold butter cubes and rub with fingertips until the mixture looks like fine breadcrumbs with a few pea-sized bits left. This takes about 2 minutes and keeps the scones tender. Season with a pinch of black pepper.
- Stir the grated Cheddar through the breadcrumb mix until evenly distributed. Make a well in the centre and pour in the egg and milk mixture. Mix with a cutlery knife until a soft dough forms, it should be slightly sticky but not wet.
- Turn the dough onto a lightly floured work surface and gently bring together with your hands for 30 seconds. Pat to 3cm thick, avoid overworking or the scones will be tough. The dough should look smooth with visible cheese flecks.
- Using a 6cm round cutter, stamp out 8 scones, re-rolling scraps once. Place them 2cm apart on the lined tray. Brush tops lightly with a little extra milk for colour. They should look pale and evenly sized.
- Bake on the middle shelf for 12-15 minutes until risen, golden at the edges and firm to touch. The scones should be deep golden on top and sound hollow when tapped underneath. Do not open the oven door early.
- Cool on the tray for 5 minutes then transfer to a wire rack. Serve warm with butter. Taste one to check seasoning; add a little extra salt next time if needed. The crumb should be soft with a crisp outside.
Tips
- Swap expensive mature Cheddar for a cheaper block cheddar grated at home, or use half Cheddar and half reduced-fat cheese to keep cost down without losing flavour.
- Cool scones completely and leave out 1-2 hours then store in an airtight tin at room temperature for 1 day, or in the fridge for up to 48 hours. Reheat only once until steaming hot throughout.
- Freeze cooled scones in a freezer bag for up to 3 months. Defrost in the fridge and eat within 24 hours, then reheat in a hot oven until warm through. Freeze dough balls before baking for fresh scones later.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Cheddar cheese · about 200g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Milk (semi-skimmed) · about 775ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).