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A Simple Scone Recipe To Feed Your New Found Obsession With Baking

Another recipe for your baking repertoire...

The perfect working from home snack.

Scones are like a cross between a quick bread and a biscuit. They're a one-bowl baked good that can be savoury or sweet. 

Though you can eat them any time of day, we especially love them for breakfast. If you're a pancake or waffle person, this basic fruit scone recipe is the way to go. The dough is a little bit sweet, and you can add pretty much whichever kind of berry you want. But if you generally crave the bacon and eggs, go for these delicious cheddar and thyme scones. Delicious on their own or the perfect accompaniment to a late afternoon brunch. 



  • 500g self-raising flour, plus extra for dusting
  • 120g butter, chilled
  • 1 teaspoon baking powder
  • 125g Irish cheddar cheese, grated
  • 2 tablespoon chopped fresh thyme
  • 1 tsp English mustard powder, optional
  • 250ml milk, plus extra for brushing
  • 2 large free-range eggs


  1.  Preheat the oven to 220C/425F/Gas Mark 7, dust a large baking sheet with flour.
  2. Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
  3. Add 100g of the cheese, 1 tablespoon of thyme and English mustard to the bowl and mix it through the crumbs.
  4. In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture (leaving about 1 tbsp of the mix in the jug) and mix through with a butter knife until a rough dough forms. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.
  5. Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1”). Using a 7.5cm circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat until you have used all the dough. Otherwise just cut into squares.
  6. Brush each scone with the reserved egg and milk mix, sprinkle with 25g of cheese and the remaining tablespoon of thyme to garnish.
  7. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden brown colour on top. Transfer to a wire rack to cool slightly before serving warm with butter.

To read the full recipe courtesy of Donal Skehan in collaboration with The National Dairy Council, click here. 

The National Dairy Council has joined up with the European Milk Forum to launch Cheese Your Way, an EU-funded multi-country campaign involving Denmark, France and Ireland. This three-year programme runs from 2019-2021 with the aim of promoting and creating awareness of the taste, quality, versatility and convenience of cheese in everyday life.

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