Cheese Scones.

This is my favourite treat after a long day.

It might seem at first like too much work to make scones when you are tired but they are ridiculously easy, barely any washing up and just SO good straight from the oven with cold butter and nice cup of tea – 100% worth the effort. 

Cheese Scone


  • 8oz self-raising flour
  • 1.5oz butter
  • pinch salt
  • 1 tbsp caster sugar
  • 50g mature cheddar cheese (or whatever you have)
  • 150ml milk

Method. Makes 4 large scones. 

Preheat the oven to 180 degrees/160 fan/gas 5. Line a tray.

Place the flour in a bowl and add the salt and sugar. Add the butter in smallish pieces and ‘rub together’ (this simply means to rub together the butter with the dry ingredients between your fingers and thumbs until the mix ends up looking like breadcrumbs).

Grate in the cheese and give a quick stir. Then pour in the milk bit by bit until the mix comes together to form a dough (you might not need all of the milk so go steady).

Sprinkle your work surface with a bit of flour and tip the dough. Gently pat out so its a bit less than 1 inch thick and cut with a round cutter, placing the scones onto the tray. I usually don’t bother with all that though – I simply break the dough into pieces and place on the tray.

Brush the top with a little milk (or dribble on if no brush/cant be bothered to wash brush!) and place into the oven. Bake for something like 15 minutes until golden on top (the bottom will sound ‘hollow’ when you tap it too).


  • Don’t knead the mixture much at all (otherwise it can get tough and dry)
  • If your dough is too wet, just add a little more flour.
  • This is a very forgiving recipe so don’t worry all that much about being completely accurate – often my butter just gets chucked in and I rarely measure the cheese or milk out.
  • You can add any extras you fancy… like chopped olives, sun-dried tomatoes, cooked bacon pieces…
  • Half of the above recipe is enough for one hungry person for dinner and makes two large scones.


The humble Rock Cake.

This cake is the buttery sister to the fruit scone. Best eaten warm from the oven with a hot cup of tea. This cake is a fond memory from my childhood and thank you to my brilliant Mum for this recipe. 

The humble Rock Cake. by Heather Brown UK



  • 8oz self raising flour
  • pinch of salt
  • 1/4 tsp mixed spice
  • 4 oz butter
  • 1 egg
  • 3oz demerara sugar
  • 5oz dried fruit
  • small amount of milk.


Preheat your oven to 200 degrees/180 fan/gas 6. Grease and line a baking tray.

Mix together the flour, salt and spices. Rub in the butter (between your forefingers and thumbs, rub the butter and flour together until you end up with lots of golden crumbs). Stir in the sugar and dried fruit. I used a combination of dried cherries, cranberries, raisins and sultanas but the great things with this recipe is that you can use what ever dried fruit you fancy – apricots, currants, apple, pineapple etc.

Mix in the beaten egg and add tiny amounts of milk to the mix until it has formed a thick paste.

Place onto the baking tray in rocky heaps and sprinkle with a bit more sugar. Bake for about 15 minutes until golden.

Tips: If the mixture is too wet, the cakes will flatten too much and you will end up with pebbles. Rectify this with a little extra flour.

Makes 5 large or 8 small Rock Cakes.