Easy Tear And Share Cheese Scones
Savoury Lesson 3
Easy Tear And Share Cheese Scones are your recipe if you struggle with British Scones. Super simple to make even kids can make them.
This simpler version of cheesy British scones comes in a ‘tear and share’ form that’s not only great for hosting, but super simple to make too!
Why Try Tear And Share Cheese Scones?
Since this simpler version of British scones comes in a ‘tear & share’ form, there is no need to cut out the scones. One of the common problems with scones is the cutting out part. Most people are tempted to twist the cutter when cutting out the scone & this is a big no no, as it means you won’t get that characteristic ‘rise & split structure of a typical scone. So this recipe avoids that all together & doesn’t rise as tall as regular scones, but hey it’s worth it when you taste them. So Tear-&-Share Cheese Scones is an ideal beginner recipe.
Changes To The Original Recipe
Tear and Share Cheese Scones, is a great savoury recipe by Mary Berry & I have just altered the instructions to make them as simplistic as possible for baking beginners and made just a few changes.
Mustard Powder Or Smoked Paprika
The original recipe called for mustard powder and whilst it is great combined with mature cheese (sharp cheddar), it’s not always easy to find. So I have also tested it with smoked paprika and this is a very good alternative to mustard powder.
Cheese To Use
I would advise using coloured cheese for the topping of the scones, so it will give a better aesthetic appeal. (Note though my most updated photos are not with coloured cheese). My favourite cheese to use in baking is Scottish Mature or even better still, Extra Mature! For our US & Canadian friends, that’s a mature cheddar, with a strong taste, I believe you call a ‘sharp cheese’. Just be very careful with any white cheeses as they tend to burn quicker.
How To Make Self-raising Flour
I have also included how to make my version of self-raising flour from plain/A.P. flour, and this has been tested using US All Purpose flour, with just the same end results.
The original recipe also calls for crushed or grated garlic, but I have made the Tear-&-Share Cheese Scones sometimes just with garlic powder and with the same results. Friends have also made these and added lots of their favourite herbs, with great success too. So I suggest you try the recipe first and add some different herbs next time.
Beginners, make sure you read the Tear-&-Share Cheese Scones recipe all the way through before attempting it. I have also tried to minimise the amount of bowls used so the ingredients are listed in the order in which they are added.
This recipe is so easy, my 13 year old son made them on his own (see Photo further down). See also this pic by my friend Diana who tests my recipes for me. (No smoked paprika or musturd powder used in that one). These are really tasty freshly made, but still really good a day or two later.
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Tear And Share Cheese Scones
- 450g Self-raising flour (15 3/4 oz)
- (3 & 2/3 cups Self-rising)
- OR AP + 5 1/4 tsp baking powder + 1 tsp salt
- 2 tsp Baking Powder
- 1 tsp Salt
- 100g Soft butter, cubed (3.5 oz)
- (1/2 cup or 1 stick less 1 Tbsp)
- 1 clove Garlic, crushed/grated or 1 tsp Garlic Powder.
- 150g Extra Mature Cheese, grated (5 1/4 oz)
- (1 ½ c Shredded Extra Sharp Cheddar)
- 2 Eggs (medium – large)
- 150ml Milk, approx. (2/3 c, 5.3 fl oz)
- 2 tsp Mustard Powder or Smoked Paprika (optional)
- Scales or Measuring Cups
- Stand Mixer or Large Mixing Bowl & Large Metal Spoon
- Measuring Spoons
- Pastry cutter (optional)
- Garlic Press/Fine Grater
- Small Measuring Jug
- Pastry Brush or New Artist/Paint Brush
- Large Baking Tray/sheet
- Spray Oil or Bottled Oil (optional)
- Baking/parchment Paper
- Timer or Phone Timer
OVEN: 220/200c FAN OVEN/425f/Gas Mark 7
1. Place your mixing bowl on top of the scales and weigh/measure in the flour, spoon in the baking powder & salt. Give it all a good mix through.
**If using Plain/All Purpose flour, give the flour and baking powder a sieve too and be sure to add all of the baking powder. See Photo 1.
2. Add in the cubed butter and give it a little mix. Be sure to cube the butter into small pieces and the smaller surface area will make it soften faster. If you forget to take the butte rout of the fridge in time, try the hack I reviewed for Softening Butter In About 12 Minutes.
Rub the flour & butter between your thumb & tips of your fingers on both hands and keep doing this until what’s left resembles bread crumbs. See Photo 2, bottom right pic, for an idea of how this should look. Alternatively you can use a pastry cutter to make this job easier. Just push down to the bottom of the bowl and perform a twisting left and right motion and repeat until the butter take on the flour. See Photo 2. Be sure to clear the cutter every so often when butter sticks.
3. Weigh/measure out the grated (shredded) cheese into a smaller bowl. Add about 2/3 of this cheese to the flour mixture & give a quick mix. Reserve the rest of the cheese for later.
4. Grate the garlic clove into the dough & mix through. Alternatively, you can use 1 tsp garlic powder or granules. Also add the mustard powder or smoked parika at this stage too. See Photo 3.
5. Break the 2 eggs into the small jug & beat with a fork. Now top up to the 300 ml mark (10 fl oz or 1 1/4 cup) with the milk & beat well. Remove 2 tbsp of this egg mixture and place in a small bowl for later. See Photo 4.
6. Gradually add this wet egg mixture to the dry mixture, (the flour mixture). The dough will be a bit sticky at this point – do not add any more flour. Just a little sticky, but still manageable, so you might not need all the wet mixture. See Photo 5
7. Lightly flour a pastry board, counter/worktop or lay out some baking/parchment paper and knead the dough together for just 15 seconds until it is nice and soft, easy to handle & form into a ball then a disc.
8. Prepare the baking tray by lightly oiling/greasing it and place baking/parchment paper on top. **This is for if the baking tray/sheet does not have a ‘lip’ on it, otherwise, your bake can slide off and onto the floor!
9. Now divide the dough into 16-18 pieces, (bigger than a golf ball size) and roughly form them into a ball shape. Make them approximately 2″ or 5 cm in diameter. See Photo 6 for idea of how they should look. Be sure to not keep re-rolling them as too much handling will result in a tough bake.
10. Place the tear-&-share cheese scones on the baking/parchment paper and arrange in a circle, making sure you fill in the middle section. Let the scones almost touch each other, with only very small gaps as best as you can. See Photo 7.
11. Heat up the oven to 220c/200c Fan Oven/425f/Gas Mark 7
12. Now use the egg mixture you reserved earlier and brush the tops of the scones with this & ensuring you brush down the visible edges/sides too.
13. Bake the Tear-&-Share Cheese Scones in the oven for 25-30 minutes until golden brown on top. Since my oven doesn’t bake evenly & to help you learn how to work out when your bake is ready, do the following: bake for 10 minutes, turn the tray and add on the reserved cheese. (See Photo 8 above).
Bake a further 10 minutes. Now if the tops are the colour as in the Photo 10, then the tops are done. If not bake a further 2 – 3 minutes. Once the tops are ready remove from the oven. Whilst holding the tray with an oven glove, place another baking tray or chopping board on top of the scones & turn everything over. Now slide the scones in one piece back onto the baking tray. If the scones are a little dry & you have some egg mixture left, brush onto the bottoms of the scones.
Put back in the oven & bake the underside for 3 – 5 minutes until the same colour as the top of the scones is achieved. Throughout this turning process, I also like to touch up any dry areas with the left over egg mixture to give a nice colour as, colour = flavour!
14. Remove the tray from the oven and leave to cool down a little, (about 5 minutes), on top of a cooling rack.
15. Now transfer the cheese scones onto a cooling rack, using the baking/parchment paper & cool until you are able to tear apart without burning your hands.
16. Cut in half, spread butter or cream cheese on the halves and enjoy.
How To Store
Tear and Share Cheese Scones will keep for a few days in an airtight food bag or container. Keep them in a cool place, (I prefer not to place in the fridge as I don’t like them when too cold).
How To Freeze
These easy scones can also be frozen for another day. Freeze once baked and cooled. Wrap individually in baking/parchment paper and then cling film/plastic wrap or foil and then in a food baggie and label. Defrost at room temperature.
How To Re-heat
You can of course re-heat in the oven for a few minutes or place in a sandwich toaster machine/panini press, in between baking paper until warm enough. More recently though, I have sliced and warmed in the microwave for 15-20 seconds.
Here’s a pic of the Tear-&-Share Cheese Scones with garlic, one reader made from my recipe in 2019. Well done Robyn, those look so good with the addition of lots of herbs!
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Now that you have completed this lesson, try them again with some different herbs if you like. Then proceed onto Theory Lesson 7 – How To Check When A Cake Is Done.
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Tear And Share Cheese Scones
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Easy Tear And Share Cheese Scones
Easy Tear And Share Cheese Scones
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