High-rise light and fluffy cheese scones

I've spent weeks perfecting this cheese scones recipe, testing and tweaking to get the best high-rise results, and I think I've finally nailed it. These cheese scones are light and fluffy, and rise beautifully every time. With cheese mixed into the dough and also baked on top, they're ultra-cheesy too!

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This is an easy cheese scone recipe, with no fancy ingredients and no special or complicated techniques. It's perfect for when you're in a hurry (unexpected guests just popped in) or to keep youngsters occupied on a rainy afternoon.

Jump to:

• Cheese scones at a glance
• Secrets to high-rise scones
• Why I think you'll love these fluffy cheese scones
• Ingredients for the best cheese scones
• Why I used margarine to make these cheese scones
• How to make fluffy cheese scones
• Tips for tall light cheese scones
• Serving suggestions
• Equipment
• Storage and freezing
• FAQ
• Save for later
• Similar recipes
• 📋The recipe

Secrets to high-rise scones

During my testing, I discovered a few things that help these cheese scones to rise to great heights, and I'm sharing them in the hope that they'll help you achieve a similar result:

• Use self-raising flour, but add extra baking powder too. Half a teaspoon of baking powder per cup of self-raising flour makes all the difference.
• I made one batch of scones using Stork baking margarine and another batch using butter. I found the batch made using margarine rose higher than the batch made with butter. Read the paragraph 'Why I used margarine to make these cheese scones' below.
• Don't knead the dough - handle it as little as possible.
• Don't use a rolling pin - just flatten the dough using your hands before cutting the scones.
• Fold the pastry over on itself a few times before pressing out a final time. You can read more about how to do this further down the post.

Why I think you'll love these fluffy cheese scones

• Incredibly light and fluffy. These scones have a soft, airy texture with an impressive high rise.
• Packed with cheesy flavour. With cheese in the dough and on top, every bite is rich and savoury.
• Quick and easy to make. Simple ingredients, no fancy techniques, and ready in half an hour.
• Perfect for any occasion. Whether you pack them in a lunch box, serve them alongside soup, eat them warm or cold, or have them as a quick snack, these scones can be eaten anywhere and any time.
• Golden, crispy top. I might be wrong, but I think the best part is the savoury crunch from the extra cheese that's baked on top.

Ingredients for the best cheese scones

**This is just an overview to explain why I used a particular ingredient. You can find the exact ingredient measurements you will need to make these tall, fluffy cheese scones on the printable recipe card at the end of this post**

• Self-raising flour. Self-raising flour has a leavening agent included, so you don't normally have to add baking powder. If you don't have self-raising flour, you can make your own by combining one teaspoon of baking powder with every cup of flour.
• Baking powder. Yes, I know, I said you don't need baking powder with self-raising flour. However, this recipe is an exception! To help achieve the high rise, I added half a teaspoon for every cup (or 150 grams) of flour. It makes no difference to the taste of the finished scones.
• Margarine. For these scones, I used margarine instead of butter. You can read why in the next section.
• Eggs and milk. These provide the liquid component, and you need one measuring cup of a combination of eggs and milk. The way to do it is to break 2 eggs into a measuring jug, then add milk to top up to the 240 ml mark.
• Cheese. I used a sharp extra-mature cheddar, which I grated. Some of the cheese went into the scone dough, and the remainder was sprinkled on top before baking.
• Spices and flavourings (not pictured). These are optional, but I like to add either ground mustard powder or sweet paprika to the scone dough. You could leave these out, or experiment with other flavours. Try adding finely chopped chives (for cheese and onion scones), or add a little dried oregano for a subtle Mediterranean feel. You may also like to add a little salt to your own taste with the flour.

Why I used margarine to make these cheese scones

I tested these scones using both butter and margarine. I found that margarine gave a higher rise than butter. Here's why:

• Margarine usually has more water and a different fat structure to butter, which can make baked goods softer and slightly more 'fluffy'.
• The extra water in margarine turns to steam in the oven, helping to create a lighter crumb.
• Margarine also has a higher melting point than butter, meaning it doesn't melt as quickly and consequently, the scones can hold their structure a bit better early on (which may also help with the rise).
• Margarine is also easier to work with than butter - it's softer straight from the fridge, making it easier to rub into the flour, which helps ensure you don't over-work the dough.
• Butter does give a better flavour than margarine. However, I was looking for a high-rise scone, and margarine provides the edge in that department. The cheese in these scones more than compensates for the lack of buttery taste.
• For the best of both worlds (taste plus high-rise), you could use a mixture of half butter and half margarine.

How to make fluffy cheese scones

Here are my top tips to ensure your scones always turn out beautifully:

• When rubbing the margarine into the flour, lift the flour and margarine in your fingers, and hold it above the bowl as you rub it together, letting it fall back down into the bowl. This helps incorporate air into the mixture, which helps keep the scones light.
• I use an electronic measuring scale to weigh ingredients, as I find that's the best way to get an accurate result. To convert the measurements to cups, I always assume that one measuring cup of flour weighs 140 grams. In reality, it can weigh anything between 125 and 160 grams, depending on how tightly the flour has been packed in the cup.
• If you have weighed the flour, then 2 eggs topped up to 240 ml with milk will give the correct texture when you mix the dough. If you've used a measuring cup for the flour, you may not have the exact weight, so don't add all the egg/milk mixture at once as you may not need it all. Keep 3 or 4 tablespoons of the egg and milk mixture aside and add it one tablespoon at a time as you mix the dough until you get a soft, non-sticky mixture.
• How to fold the dough. This is optional - you don't have to do it, but I find it really helps with the high rise. It's a bit like folding puff pastry to create layers. Place the dough onto a lightly floured surface and press it gently with your fingertips until it is approximately 2 cm or three-quarters of an inch in thickness. Fold the dough into 3 (so you form 3 layers), then press it back down to the same thickness. Give the dough half a turn and repeat the folding process. Press it gently back to shape, and you are ready to cut the scones.
• Don't use a rolling pin. You don't need a rolling pin - just press the dough gently to size on a lightly floured surface.
• Don't twist the scone cutter. If you twist the scone cutter, you stretch the dough on the edge of the scone, and this prevents the scones from rising. Just press the scone cutter down and lift it straight up again. You may like to dip the edge of your scone cutter into flour to prevent it from sticking.
• Scones need high heat to cook properly. Preheat the oven to the correct temperature before adding the scones. The high heat creates pockets of steam, which help create the high-rise and the fluffy texture.

Equipment

Apart from the obvious bits of equipment (mixing bowl, baking sheet, etc.) I think the most important piece of equipment is a silicone liner for your baking tray. It prevents your scones from sticking to the tray without having to grease it. If you don't have a silicone baking sheet, just line your baking tray with baking parchment - it does the same job.

As I mentioned earlier, for baking especially, it's a good idea to invest in an electronic scale. They're pretty cheap, and you're always sure of getting your ingredient measurements correct. I have a similar one. It's pretty basic, but you can use your own dishes on it, and measure in grams or ounces at the press of a button.

Storage and freezing

• Pantry/kitchen. Once cooled, keep the cheese scones in an airtight container at room temperature for 2 to 3 days. They're best eaten fresh, but will still be soft and tasty for the next day or two.
• Freezer (baked). You can freeze cooked, baked scones in a freezer-safe container for up to 3 months. Allow them to defrost on the counter before warming.
• Freezer (unbaked). You can freeze the cut, unbaked scones, too. Freeze them on the tray first, then transfer them to a freezer-safe container. Bake from frozen, but add a couple of minutes to the baking time.
• Reheating. Reheat on a tray in the oven at 150 °C/300 °F for 5 to 10 minutes until heated through. You could also reheat in the microwave for 10 - 20 seconds.

FAQ

Save for later

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Similar recipes

Visit my bread and scones recipes page for other tasty bakes. Here are a few other scone recipes you might enjoy:

📋The recipe

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