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Cheese Scones

by Sue Lawrence

Our friend Sue Lawrence has kindly given us some of her lovely cheese recipes to celebrate the launch of our new Scottish Cheddar Cheese range.

Prep time

10 minutes

Cook time

12 minutes






Step 1

Sift the flour and baking powder into a large bowl then rub in the butter . Stir in the cheese then add a pinch of salt, and the pepper ( if using).

Step 2

Place the eggs in a measuring jug,  stir lightly then add enough milk to make up to 300ml / half pint. (approx  150 ml / 5 fl oz). Stir lightly then add this to the mix.  Gently combine the mixture, getting stuck in  with your hands.

Step 3

Bring together gently (you do not need to knead, only bring the dough  together) and place on a floured  surface.

Step 4

Then  pat out  until it’s about 2.5 – 3cm / 1 – 11Ž4² high.  Using a fluted cutter, cut out 10 large scones and place on a lightly buttered baking tray.  Brush the tops with  the liquid left in the jug ( add a splash more milk if necessary) then top with the extra cheese.

Step 5

Bake near the top of a preheated oven ( 220C / 425F / Gas7) for about 12 minutes or  until golden and well-risen.

Step 6

Remove to a wire rack and leave until barely warm before splitting and spreading with Graham’s butter.


  • 450g / 1 lb plain flour
  • 2 rounded tbsp baking powder
  • 125g / 4 oz Graham’s butter, cubed
  • 250g / 9 oz grated Graham’s Mature White Cheddar
  • cracked black pepper, optional
  • 2 large free-range eggs
  • Graham’s whole milk
  • Additional grated Graham’s Mature White Cheddar ( about 3 heaped tbsp each) for topping