Cakes & Bakes: Red Leicester cheese scones

Buttered, home-made red Leicester cheese scones | H is for Home #recipe #scones

We watched Great British Bake Off winner, Nadiya Hussain’s new BBC cooking series this week. She made Eton mess cheesecake, smoked haddock welsh rarebit and red Leicester cheese scones. It all looked amazing but as we’re afternoon scone lovers, that was the one I wanted to recreate the most.

Flour and grated red Leicester mixture | H is for Home

Nadiya gave viewers a really useful scone-making hint that I’d never heard before. She advised when cutting out the rounds, don’t twist the cutter as this makes the scones lean when rising during baking. One to remember!

Cutting red Licester cheese scones from dough | H is for Home

The other revelation was using onion salt in the recipe. We have some pots of wonderful Cornish Sea Salt, one of which is onion flavoured. I find ‘regular’ onion salt tastes a bit strong, but this one is more subtle – so I added double the ¼tsp measure she sets out. It worked perfectly.

Brushing the tops of red Leicester scones with milk before they go into the oven | H is for Home

The entire process took half an hour from start to delicious end. Nadiya served up hers with her own home-made chive butter; however, plain old salted works a treat too. I reckon red Leicester cheese scones would be successful as part of an alternative ploughman’s lunch – served with cold meats, boiled eggs, salad and pickled onions & red cabbage. Great for picnics, drinks parties or afternoon teas too..

Cooked red Leicester cheese scones cooling on a wire rack | H is for Home

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Red Leicester cheese scones
Yields 9
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 175g/6oz self-raising flour
  2. 50g/1¾oz strong white flour, plus extra for dusting
  3. ¼ tsp onion salt
  4. 55g/2oz unsalted butter, room temperature
  5. 25g/1oz red Leicester, grated
  6. 150ml/5fl oz whole milk, plus 1tbsp extra for glazingHome-made red Leicester cheese scones ingredients
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  1. Preheat the oven to 220ºC/425ºF/Gas mark 7
  2. Grease or line a baking tray with baking paper
  3. In a medium-sized mixing bowl, add the flours, onion salt and butter into a bowl and rub together using your fingertips until you get a fine breadcrumb consistency
  4. Mix in the cheese
  5. Make a well in the centre and add the milk
  6. Bring the dough together with your hands, being careful not to knead or the dough will become tough
  7. Dust the work surface with flour and press the dough out to the thickness of about 2cm/1in
  8. Cut out the scones using a 5cm/2in circular cutter and place onto the prepared tray
  9. Bring the offcuts together gently, again being careful not to knead and cut out as many circles as possible until there's no dough remaining
  10. Brush the tops with milk and bake for 12-15 minutes until the tops are golden and well risen
  11. Allow to cool for a few minutes on a wire rack
  12. Serve warm with butter
Adapted from Nadiya's British Food Adventure
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Cakes and Bakes: Sourdough cheese scones

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Sourdough cheese scones with a mug of tea | H is for Home

This week, I’ve made a batch of sourdough cheese scones. I’ve made sweet scones before, I’ve made savoury scones before but I’ve never used sourdough in a scone recipe before. They’re quick to make, quick to cook and alas – quick to consume too!

You can double up on the recipe and, after the egg-wash stage, put a dozen in the freezer to cook off another day.

Sourdough cheese scones

Yield: Makes 12

Sourdough cheese scones


  • 100g/3½oz sourdough starter (100% hydration)
  • 350g/12oz self-raising flour
  • 1tsp salt
  • 1tsp baking powder
  • 85g/3oz cold butter, cubed
  • 75g/2½ grated cheese (something like a mature cheddar)
  • 250g/9oz buttermilk


  1. Preheat the oven to 220ºC/425ºF/Gas mark 7 (about 200ºC if you have a fan oven)
  2. Grease a large, shallow baking tray
  3. In a bowl, mix the flour, cream of tartar and salt. Add the butter and rub with your fingers (or use a pastry blender) until it resembles fine crumbs
  4. Make a well in the dry flour mixture and add the buttermilk and sourdough starter and combine using a flexible plastic dough scraper/cutter. Add the cheese and blend
  5. Transfer the dough onto a lightly floured surface and pat it down to so it's about 4cm thick
  6. Make into scones using a round pastry cutter
  7. Carefully transfer to the greased tray and brush the top of each scones with a bit of beaten egg or milk
  8. Bake until risen and golden on the top, about 12-15 minutes