Enjoy these cheese and walnut scones for a casual brunch, then check out our Wensleydale cheese scones, fruit scones and potato scones.

Looking for free-from options? Check out our gluten-free scones and vegan scones.


  • 500g plain flour, plus more for dusting
  • 1 heaped tbsp  baking powder
  • 160g cold butter, cubed
  • 100g strong cheddar cheese, plus more for sprinkling and serving
  • 2 eggs, beaten
  • 125ml-200ml buttermilk, plus more for brushing


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Sieve the flour into a large bowl and add the baking powder and a pinch of salt. Rub the cold butter cubes into the flour with your fingertips until the mix looks like breadcrumbs.

  • STEP 2

    Add the walnut pieces and the crumbled cheese and mix into the flour. Stir in the eggs and add the buttermilk gradually until it just comes together and forms a smooth pliable dough, you may not need to use all the buttermilk.

  • STEP 3

    As soon as it comes together, tip the dough onto a floured worksurface. Gently pat the dough with your hands until it’s roughly 3cm thick. Using a 6cm ring cutter, cut as many scones as you can from the dough (you should make about 16). Press straight down with the cutter, don’t twist as this will stop the scones from rising well.

  • STEP 4

    Lift the scones onto a non-stick baking sheet and brush the tops with more buttermilk, then sprinkle with a little more crumbled cheese. Bake for 12-15 minutes, or until risen and golden. Eat straight away with butter, more cheese and some pickle, or cool, wrap in foil individually and freeze for up to 3 months.

  • STEP 5

    To thaw, defrost overnight at room temperature. Or, if you want to cook from frozen, heat the oven to 200C/fan 180C/gas 6, and cook the scones wrapped in foil for 10-12 minutes until thawed and warmed through.


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