Very Tasty Cheesy Cheddar and Oat Scones

READY IN: 22mins
Recipe by French Tart

Great served fresh from the oven - split open and douse dangerously with butter.....naughty but very, VERY nice!! These also keep very well in an airtight tin or container and can be toasted next day or gently warmed through in a low oven. Ideal for freezing - will keep in freezer bags for up to 2 months. Great picnic fare - split them open and spread with garlic & chive soft cream cheese, (Boursin or Philadelphia type) or make cheese & ham scone sandwiches or even cucumber scone sandwiches!! The oats give them a great texture - I use fairly coarse porridge oats. This recipe is easily doubled for larger crowds or greedy people!!!

Top Review by reader

These are just delicious scones and so easy to make. I add 100 grams of cheese instead of 75, a 2/3 teaspoon of dijon mustard and about 1/4 teaspoon of cayenne to give them a kick! My family love them, I make them every Sunday and our house has become very popular for coffee and scones!

Ingredients Nutrition


  1. Preheat oven to 220C - gas 7.
  2. In a large roomy bowl rub softened butter into flour until they resemble breadcrumbs.
  3. Stir in oats & cheese, then add the milk - if it feels too dry, add a touch more milk.
  4. Bring it all together and make a soft dough.
  5. Lightly dust a surface with flour and roll out the dough until NO thinner than 2cm.
  6. Using a 4cm scone/cookie cutter firmly stamp out the rounds - do NOT twist as you stamp as it stops the scones from rising evenly!
  7. Re-roll all the trimings and stamp out some more rounds until the dough is finished.
  8. Place on a non-stick baking tray/sheet or one which has been lined with non-stick baking paper. Dust with a little more flour OR glaze with a little milk & add some extra grated cheese for the topping if desired.
  9. Bake for 12-15 minutes until well risen and golden.
  10. Cool on a wire rack - if you can manage it!
  11. Serve on their own or with Boursin soft cheese, Philadelphia cream cheese, sliced ham, cucumber, cress or just with BUTTER!
  12. Cheese variation for the topping is grated parmesan mixed with a little paprika or cayenne pepper.

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