Enjoy these cheese and pecan scones, then check out our fruit scones, cheese scones and potato scones.

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


  • 400g self-raising flour, plus extra for dusting
  • 80g butter, chilled and cubed
  • 150g mature cheddar, grated
  • 50g pecans, toasted and chopped, plus extra for the tops
  • 1 tsp English mustard powder
  • ½ tsp cayenne pepper
  • 200ml whole milk, warmed, plus extra for brushing
  • to serve runny honey


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Put the flour and 1/2 tsp of salt in a food processor. Add the butter then pulse until the mixture resembles rough breadcrumbs. Tip into a large bowl and stir in 100g of the cheese, the pecans, mustard and the cayenne. Gradually add the milk and form into a soft dough, but don’t over-knead as this will make the scones tough.

  • STEP 2

    Gently pat out the dough on a floured worksurface until 3cm thick and cut into rounds with a 7cm cutter (re-roll any scraps). Brush the tops with milk, bake for 10 minutes, then sprinkle with the rest of the cheese and a few more chopped pecans, and cook for 6-8 minutes more or until golden and cooked through.

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