Potato and cheese scones


225g self-raising flour plus a little more for dusting

1 ½ x 5ml spoons baking powder

50g unsalted butter or baking fat/block

25g Cheddar cheese

2 large baking potatoes

150ml milk

Fat or oil to grease baking sheet


Sieve, grater, rolling pin, baking sheet, cooling rack, large bowl, measuring jug, 5cm round cutter, oven gloves.


  1. Pre heat the oven to 220°C.
  2. Grease or line a baking tray.
  3. Cook the potatoes in a microwave until soft.  Allow to cool and remove the skin.
  4. Sift the flour and baking powder together into a bowl and rub in the fat.
  5. Grate the cheese and add to the bowl.
  6. Pass the potato through a sieve into the mixture.
  7. Add the milk, a little at a time, and form into a soft dough.
  8. Roll out to about 2cm thick and cut out discs with a 5cm cutter.
  9. Place on a greased baking sheet, dust with the extra flour and bake for 10-15 minutes until risen and golden.
  10. Remove to a wire cooling tray and serve while still slightly warm.

Top tips:

  • Try different cheeses such as Wensleydale or a smoked cheese.
  • Add chopped dried apricots for a fruity flavour.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Mix, Stir & Combine
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Form & Shape
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Roll Out
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Cut out
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