Sharp Cheddar scones

Light, craggy scones with plenty of sharp cheddar worked through and more melted on top. Best eaten warm from the tray with butter.

In one portion

These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

Where the calories come from

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£0.61a portion

We base this on how much of each product the recipe uses. Half a pack costs half the price.

We last updated these Tesco prices on 7 October 2026.

6 portions1 portion

Get the oven heating to 200°C (fan 180°C).
Give the flour, salt and baking powder a single pulse in the food processor. Then drop in the cold butter, pulsing it 4-5 times, so the biggest pieces end up no larger than peas.
Keep a little cheddar back for the top and add the rest, with one pulse to spread it through.
Pulse 8-10 times while you pour the milk down the feed tube. Stop once no dry flour is left. You should have a shaggy dough that is a little sticky.
Touch the dough as little as you can from now on. Tip it out, then gather it into a ball by hand on a floured surface.
Move the ball onto baking paper and pat it into a disc 3cm thick.
Brush milk over the top and sides. Scatter the cheddar you kept back across the top and press it lightly into the dough. Cut the disc into 6 wedges.
Slide the paper onto a baking tray, leaving a 5cm gap between the wedges. Bake for 20 minutes, until golden on top.
Rest the scones on the tray for 5 minutes, then eat them warm with butter.