Why you’ll love this recipe…
These cheese scones are ridiculously delicious and unbelievably quick to make! It’s safe to say I’m completely obsessed with them at the moment—I made them three times last week alone. They’re the perfect recipe to whip up when you need something homemade in a hurry. If you’ve got friends popping over for a cup of tea or coffee, you can have these mixed, baked, and filling your kitchen with the most incredible cheesy aroma in no time. Trust me, serving warm, freshly baked cheese scones straight from the oven is guaranteed to impress.
The secret ingredient that makes these scones so soft, fluffy, and incredibly easy is plain yoghurt. Instead of rubbing butter through the flour like a traditional scone recipe, the yoghurt provides all the richness and moisture while making the dough come together in just minutes. The result is beautifully tender scones with a light texture and plenty of flavour, without all the fuss.
When it comes to the cheese, I love using aged Havarti because it melts beautifully and has a rich, buttery flavour. That said, this recipe is wonderfully flexible, so use whatever you already have in the fridge. Tasty, Edam, Colby, or a sharp cheddar all work brilliantly. If you’re feeling a little adventurous, try a smoked cheddar for extra depth of flavour or a cumin Gouda for something a bit different.
These cheese scones have also become a lunchbox staple in our house—my son absolutely loves them! I usually cut the dough into smaller portions before baking so they’re the perfect size for little hands. If you decide to make mini scones too, just remember to reduce the baking time slightly.
Whether you’re baking them for afternoon tea, packing them into lunchboxes, serving them alongside a bowl of soup, or simply enjoying one warm with a generous spread of butter, I have a feeling this is one of those recipes you’ll find yourself making again and again.
As always, if you have any questions about the recipe, feel free to leave a comment below, I always love hearing from you! ❤️
Recipe FAQs:
I recommend starting with 170g of yoghurt then adding more as needed. The amount you need will vary depending on the brand of yoghurt you use, the humidity in the air etc. It’s much easier to start with less and add more as needed than adding too much at the start.
Yes! These are the perfect little lunch box snack, I make them almost every week for my toddler and cut them into 9 instead of 6. You will need to reduce the baking time if you cut them smaller, set a 15 minute timer and check regularly until they are risen and golden brown.
Personally I like to use the Kalo Greek Yoghurt, it’s super thick and creamy which makes for lovey rich scones.
Yes! Add all the scone ingredients into the food processor and pulse until the dough just comes together. Tip onto a clean work surface and push together before cutting.
Storage:
Best enjoyed fresh. Store in an airtight container at room temperature or in the fridge for up to 3 days. I recommend reheating before eating.
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4 Ingredient Cheese Scones
Ingredients
- 200 g self-raising flour
- 100 g grated havarti cheese + 25g extra for on top or cheddar cheese
- 200 g plain yoghurt you may need a little more or a little less
- 1/2 tsp salt
Instructions
- Preheat your oven to 200°C.
- In a bowl, use a fork to mix together the flour, salt and cheese.
- Add 170g of the yoghurt and use the fork to mix together. When it starts clumping together and you can no longer mix it with a fork, tip it out onto a clean work surface and use your hands to push the dough together. You want just enough yoghurt for the dough to come together nicely, but not be too sticky, so start with about 170g and add more as needed. I usually end up using about 200g of yoghurt.
- Push the dough into a thick rectangle (approx. 15cm x 10cm) and cut into 6 scones.
- Place the scones onto a tray lined with baking paper and top each with a little extra grated cheese.
- Bake for 20-25 minutes until risen and golden brown. Serve warm, lathered in butter!
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