Double Cheese Drop Scones

These delicious scones have double the amount of cheese of regular cheese scones.  The dough is also much wetter so is simply dolloped onto the baking tray as opposed to the usual rolling and cutting.
These scones have a crisp outer and a light fluffy inner.


  • 2 cups flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 50g fridge cold butter
  • 2 rounded cups grated tasty cheddar cheese
  • 1 1/3 cups milk


Preheat the oven to 200 C.
Combine the flour, baking powder and salt in a mixing bowl.
Grate in the butter and then rub with your fingers until it resembles coarse crumbs.
Mix in the cheese.
Make a well in the centre and pour in the milk, quickly mix with a knife just until ingredients are combined.  Don’t over-mix.
Drop large spoonfuls of dough onto a cold baking tray and bake for 15 minutes or until the scones are golden and crisp.
These are best when served warm.  They reheat well.

Makes 8-10 scones.

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3 thoughts on “Double Cheese Drop Scones

  1. Followed the recipe and the scones tasted awfully salty and tasted too much like the baking powder. Tried one and couldn’t eat any more unfortunately. Do you know why that would be?

  2. Helen you mentioned a couple weeks ago about yeast granules. I had some in pantry from 18.10.18. tested them like you suggested and they were fine. Also to make yeast rise put it in the warm car. Great. Also I make your double cheese scones with the 2 cups cheese. Great thankyou.