Cheeseboard Scones

Cheeseboard Scones

In the words of Noddy Holder, “It’s Christmaaaas!” Well nearly, I mean we’re in December now, so I think it’s time to crack out the Christmas recipes. After a delicious roast dinner on Christmas Day, we always have a blow out tea as well. The whole spread; cheese, pate, coleslaw, potato salad, olives, dips etc, followed by my Mum’s homemade sherry trifle with hundreds and thousands.

We normally end up eating the leftovers for days afterward and it’s one of my favourite parts of the holiday.  When the cheeseboard is beginning to run out of steam and you only have a few small chunks of Stilton or Brie left, then it’s time to make these cheeseboard scones with your left over cheesy scraps!

The great thing about these scones is that you can use any strong cheese you like, meaning these scones will be different every time.

These light and fluffy scones are delicious sliced in half and served with yet more cheese and a good spread of Quince Jam, a smear of butter, or just as they are! These are the perfect antidote to the heavy food that is so often around at Christmas, they go particularly well with a glass of port to wash them down.

These freeze really well, so you can make them and then bring them out to serve to all of the visitors you’ll have over the Christmas period.

Cheeseboard Scones

Serves: 9


200g Plain Flour
4 Tsp Baking Powder
50g Unsalted Butter, cold
25g Porridge Oats
75g Strong Cheese (Stilton, Mature Cheddar, Camembert etc)
150ml Milk
1 Tsp Dijon Mustard
Small bunch of chives
Black pepper
Extra cheese to top the scones


  1. Preheat the oven to 220C/200C Fan/Gas 7.  Line a baking tray with greaseproof paper.
  2. Put the flour and butter in a large bowl and rub them together, until they resemble breadcrumbs. Add the oats and crumble in the cheese if it’s soft, otherwise grate it and add it to the scones. Add the mustard and chives and season the mix with the black pepper.
  3. Pour the milk into the dry mixture and use a wooden spoon to combine the ingredients to form a soft dough. Lightly dust the work surface with some flour and roll out the dough to a thickness of 2cm. Using a 5cm fluted biscuit cutter, stamp out rounds – be sure not to twist the cutter as this will distort them and make them rise unevenly.
  4. Roll together the scraps and trimmings and stamp out more scones until you have nine of them. Place them on the prepared baking tray. Slice some more cheese and place it on top of each scone.
  5. Place the scones in the oven and bake for 15 minutes until risen and golden. Transfer to a wire rack and leave them to cool. Serve them with butter, cream cheese or sliced cheese and chutney.

Angela Field