Easy Tear And Share Cheese Scones
Easy Tear And Share Cheese Scones are your go-to recipe if you struggle with British Scones. Super simple to make even kids can make them & money saving when you make in the air fryer.
Easy Tear-&-Share Cheese Scones
-Air Fryer Or Oven
Savoury Lesson No.3
*Original post 26/09/2018, updated photos 19/06/2024 ***
**Click link to jump to section**
What Are Tear-&-Share Cheese scones?
These tear-and-share cheese scones are a beginner recipe and introduction to British scones. Perfect for beginners & if you have trouble with scones, these don’t need to be cut out, but rather are balls of scone dough grouped together that you tear-apart to eat and share.
Original Recipe
This recipe lesson is based on Mary Berry’s recipe. Same basic ingredient ratios etc, but these ones are all cheddar cheese based, different herbs & spices, I use a slightly different baking method & of course detailed step-by-step instructions are included, with process photos & video.
Why Make This Recipe?
- Easy to make
- Step-By-Step Instructions & photos
- No special equipment
- Bake in oven or air fryer
- Use air fryer & bake in hotter Summer months
- No special baking skills required
- Can be made ahead
- Lasts several days
- Easy & quick to make & a beginner’s recipe
- Taste great
- Adjust the herbs
- Can be frozen
- Video Tutorial
Find more energy & money-saving recipes & tips in my Baking On A Budget Series.
Ingredients & Substitutions
Easy tear-&-share cheese scones are made from the following ingredients:
- Flour
- Salt
- Baking Powder
- Butter
- Eggs
- Milk
- Cheese
- Herbs & Spices
**Note ingredient amounts are listed in the Recipe card).
Butter
Unless otherwise stated, unsalted butter should always be used in baking. The amount of salt varies from brand to brand. Salted butter also contains a higher percentage of water, which in some cases can change the end result of your bake.
Save more money & make your own butter & buttermilk.
Herbs & Spices
Many of my cheese bakes have either Smoked Paprika, or Mustard Powder. The latter is harder to find (sourced in the condiment aisle in larger supermarkets) & pairs beautifully with cheese scones & even homemade macaroni cheese.
The alternative & easier to find, is smoked paprika (non-spicy kind). Using this will make the scones more ‘orange’ coloured.
I also use garlic & onion powder in my savoury bakes, but recently have been using Aldi Garlic Seasoning, that is a garlic, salt & rosemary mixture.
Towards the end of baking, the scones are topped with some rosemary, parsley or any of your favourite herbs.
Eggs
Most UK recipes use medium-large eggs, US/Canadian equivalent being large-extra large size. *If you store your eggs in the fridge in your country, use when at room temperature.
Cheese
The original recipe uses cheddar cheese, and best with Scottish extra mature cheese (a kind of extra sharp cheddar cheese). Use the yellow or orange coloured one.
Alternatives are grated/shredded mozzarella or other hard cheddar for inside the scones, as the mozzarella will burn easier if added on top of the scones.
Flour & Baking Powder
Most British recipes use UK Self-raising flour. This should not be confused with US Self-rising flour, with a slightly different proportion of baking powder. You can also make using Plain/All Purpose flour, but don’t forget to add the 2nd amount of baking powder. Details are in the Recipe Card below.
**ALL of my recipes provide details on how to use with both flours. You might think it a lot of baking powder, but I use less baking powder than generally recommended. My reasoning is that I believe UK Self-raising flour loses some of its rising-powder when stored in the shops in paper bags. I always recommend storing your flour in air-tight containers as soon as you get them home.
Read more about Differences Between UK & US Baking Ingredients in my article.
Air Fryer Or Oven
This recipe was originally developed using a conventional oven, regular or fan oven. But has further been tested in an air fryer.
You can make in an open front large air fryer (similar to a mini countertop oven), or make in a smaller basket style air fryer, in 2 batches/drawers. For this I recommend baking on the rack to allow air to flow underneath for better baking. Just like in my AIr Fryer British Scones recipe. (See photo opposite). Or try my Air Fryer British Cheese Scones.
Recipe Yield
This recipe makes about 19 scones, where 1 scone is one serving. You can make the cheese scones smaller or bigger, but remember to adjust the baking time accordingly.
ALL RECIPES CONVERTED & TESTED
All of my recipes include conversions in grams, ounces and cups. All been calculated by hand, by myself and tested several times, since Google is often inconsistent and inaccurate. I also have a conversion table, with common baking ingredients for you to refer to in my Baking Conversions Table.
Lessons Bakers
Beginner Bakers, please ALWAYS read the recipe directions a few times before even attempting to make the recipe. Often things like butter or eggs need to be taken out to bring to room temperature.
Step-By-Step Instructions
1. Begin by cubing your butter into small pieces to make softening much quicker. (About 1cm or ⅓” size cubes/rectangles). See Photo 1. This smaller surface area results in the butter coming to room temperature faster. Make sure to remove eggs from the fridge too if you store them there in your country.
2. You can prepare all the ingredients, by measuring them all out before starting (known as “Mise en place”) and is recommended for beginners.
3. Add the flour to the mixing bowl, then the salt and baking powder, (being sure to add the 2nd amount of baking powder if using Plain/All Purpose Flour – don’t worry it is not too much). Now whisk the dry ingredients together.
4. Once the butter is soft enough, add to the dry ingredients, and mix briefly by hand.
5. Now use a pastry blender/pastry cutter, (see Photo 1), your hands or 2 butter knives, to ‘cut-in’ the butter, or ‘work-in’ the butter. This is term used to describe a process of breaking up the butter pieces to smaller pieces, that are coated in flour. (You will also do this when making pastry).
To use a pastry cutter, push down on the ingredients, rotate the cutter, left & right, while scraping the bottom of the bowl. Repeat across the bowl, remove the butter from the cutter when needed, until you have a mixture that is made up of lots of small pieces. See the video for reference.
To ‘cut-in’ by hand, you simply lift the flour and butter up in your hands, and rub between your fingertips. Release back into the bowl before lifting up and rubbing more. Watch me do this in the video.
6. Next, add the smoked paprika (or mustard powder), and garlic herb mixture (or garlic powder & crushed rosemary), before whisking to combine.
7. Remove about ⅓ of the grated/shredded cheese and reserve for topping the scones.
8. Add the remaining ⅔ of the cheese to the dry mixture and mix to distribute evenly. Leave to the side while you prepare the dry ingredients. See Photo 3.
9. Add the 2 eggs to a jug and whisk to break up the eggs.
10. Add about half of the milk to the eggs and whisk till combined.
11. Lower yourself down and check the level of the milk on the jug, at eye level. You are aiming for 300ml (about ½ pint, 10 fl oz), so gradually add more milk till you reach this level. See Photo 4.
**Note the amount you need will vary determined by the sizing of your eggs. Top up with extra milk if required.
12. Decant about 2 tbsp of the egg milk mixture into a small dish and reserve for egg-washing the scones.
13. Made a well in the centre of the dry mixture, before pouring in half of the milk/egg mixture. See Photo 5.
14. Use a spatula or spoon to combine the wet and dry ingredients together, making sure to push down to encourage the dry to take on more of the wet mixture, before adding anymore wet.
15. Very gradually add drops of the wet mixture, checking the bottom of the bowl for dry patches and once it is starting to come together, get your hands in and feel the mixture. Toss it around to work the wet mixture into the dry. You will probably not need all the wet mixture, and only want a very very slightly sticky dough.
16. Knead in the bowl for 15 seconds before forming into a ball and then a disc. See Photo 5.
17. Wash your hands and then paper line a baking tray/sheet. You can bake in the oven or air fryer, use a cookie tray or even a 10″ (25½ cm) pizza tray, or whatever size will fit your own air fryer. If using an air fryer with a basket, I recommend baking on the rack to allow air to flow underneath and you can bake in 2 batches if you need to. See Photo 6.
18. The scone dough will weigh about 920g (32½ oz) and for 19 scones, you are aiming for a weight about 45-49g (1½ oz). Or you can just divide the dough by eye, but try and not make too big a difference in size as you want them to bake evenly.
19. Once you have 19 pieces of dough, simply roll into a ball, no need for it to be perfect and smooth. Place on the prepared tray and form into a circle, with the scones just touching. Then brush the egg wash on top and on the sides. See Photo 6.
20. Pop in the centre of the oven or air fryer and bake @ 220°c/200°c Fan Oven/425°f/Gas Mark 7, (preheat your oven or air fryer if needed). Bake for 9 – 10 minutes until the top is set and golden.
21. Remove and place a second tray on top and flip everything over so that the underside of the scones are exposed. (See Photo 7).
22. Bake again for another 5 minutes until the bottoms are a deep golden shade.
23. Remove and flip back over, before adding the reserved cheese and more herbs like the garlic herb mixture, rosemary or parsley.
24. Pop back in the oven to finish off melting the cheese for about 3 – 5 minutes. See Photo 8 below.
25. Remove and leave to cool on top of a cooling rack for 5 minutes before removing the tray/baking sheet.
26. Serve when still a little warm or at room temperature. Cut in half and add homemade butter, cream cheese or have alongside your breakfast or dinner.
Storing
27. Store cooled cheese scones in an airtight container for up to 5 days. I recommend a metal cake or cookie tin, and storing with the baking/parchment paper you baked them on. Store at room temperature, no need for the fridge as it can cause condensation.
Freezing
28. Freeze individually, wrapped in paper, then cling film/plastic wrap and in a labelled food bag, for up to 3 months1. Defrost at room temperature, slice in half and microwave for maximum 20 seconds for an almost ‘just-baked’ scone. Or pop in the air fryer whole for a few minutes till warm to touch. See Photo 9.
Lessons Bakers- Next Step
Beginner bakers completing the lessons, please read the step-by-step instructions again before attempting to bake. Save the Recipe Card below but refer back to the detailed instructions & notes, as the Recipe Card is an abbreviated version of the recipe.
After completing this lesson, proceed to Theory Lesson 7 – How To Check When A Cake Is Done, before moving onto Sweet Lesson 4 – Chocolate Orange Soft Chewy Cookies.
Reader’s Photos
This recipe is so easy, my 13 year old son made them on his own (see his photo). In fact the old photos were all his scones.
The photo collage also includes photos of the scones made by readers Diana W & Robyn C. Diana’s scones were made without smoked paprika, and Robyn included extra herbs. Well done ladies, these look great!
Get Your Bake Featured – If you want your bake to be included, email me the photo(s) or contact via social media.
Recipe Card
Tear-&-Share Cheese Scones – Air fryer or Oven
Equipment
- Scales or measuring cups
- Measuring Spoons
- Medium mixing bowl
- Wooden spoon or spatula
- Measuring Jug
- Whisk (or fork)
- Baking/parchment paper
- 2 Baking Trays/Baking Sheets (or pizza tray*)
- Cooling rack
- Brush For Egg-wash (pastry brush, new artist brush*)
- * Denotes see notes
Ingredients
- 450 grams Self-raising Flour (15¾ oz, 3½ cups OR Plain/All Purpose Flour plus 5 tsp Baking Powder*)
- 2 tsp Baking Powder (Use both amounts for Plain/A.P. flour)
- 1 tap Salt
- 100 grams Butter, unsalted (3½ oz)
- 1 tsp Garlic Powder/Granules (Or Aldi Garlic Herb Seasoning mix*)
- 1 tsp Dried Rosemary (Crushed, or above*)
- 1½ tsp Smoked Paprika (non-spicy, or Mustard Powder)
- 150 grams Extra/Mature Cheese, grated (5¼ oz, 1⅓ cups extra/sharp cheddar, shredded)
- 2 Eggs (med-large) (Large – extra large US sizing)
- 150 ml Milk (5 fl oz, ⅔ cup, any kind)
- More herbs for topping – rosemary, parsley etc
* – denotes see notes
Instructions
Prepare The Scone Dough
- Cube the butter in small pieces about 1cm or ⅓” and this smaller surface area will result in the butter softening faster. While the butter softens, remove your eggs if stored in the fridge and allow to also come to room temperature.
- Mix the flour, baking powder & salt in a medium mixing bowl till combined. **If using Plain/All Purpose Flour, be sure to use the 2 amounts of baking powder**.
- Add in the softened cubed butter and mix briefly till coated in flour, before using a pastry blender/pastry cutter, 2 butter knives, or your fingertips, to 'cut the butter in'. Work the mixture until medium sized breadcrumb consistency. See video for reference.
- Now add in the garlic, rosemary & smoked paprika, (I used Aldi Garlic Mix in place of the garlic & rosemary individually), and mix till incorporated. Reserve about ⅓ (50g/1¾ oz) of the cheese for topping, before adding in the remaining 2/3 to the dry ingredients.
- Prepare the wet ingredients by cracking 2 eggs into a jug and whisking before adding in the milk, until a level of 300ml (about ½ pint, 10 fl oz). Depending on exact sizing of the eggs, you might not need all of the 150 ml milk or more. if more, just top up with some milk and whisk till combined. Reserve 2 tbsps of the egg/milk mixture for egg-wash.
- Make a well in the centre of the bowl of dry ingredients and very gradually add in the wet mixture, just enough until the mixture starts to come together. Use your hands now to make a very slightly sticky dough, knead for 15 seconds in the bowl and form into a ball then a disc shape.
Form The Scones
- Paper line a baking tray/baking sheet that will fit your air fryer or regular oven. Classically the scones are made in a circle, and even a 10" (25½ cm) round pizza tray will work.
- Form 19 balls of dough, about golf ball size. If you want to weigh them to be more accurate (and a more even size of scones will produce a more even bake), you are looking for a weigh of about 45-49g (1½oz). to make 19 scones.
- Arrange the scones on the paper lined tray/sheet in a circle and let them just touch a little. You can make in a square or rectangular shape if you wish. If using a basket-style air fryer, I recommend baking on a paper lined rack to allow air to flow underneath.
- Brush the reserved egg wash on the top and down the sides of the all the scones.
Bake The Scones
- Bake the scones in the oven or air fryer @ 220°c/200°c Fan Oven/425°f/Gas Mark 7, (preheat earlier if your machine requires this). Bake for 8 – 10 minutes until risen and a deep golden colour on top.
- Remove from the oven/air fryer and place another baking tray/sheet on top to flip everything over and bake the underside for 5 minutes until golden.
- Flip back over again and apply any remaining egg wash before sprinkling on some herbs (rosemary, parsley etc), and then finally the reserved grated/shredded cheese.
- Bake for another 3 – 5 minutes or until the cheese is melted, before removing and placing on a cooling rack for 5 minutes. Then transfer to the cooling rack via the paper, and leave to cool slightly.
Serving & Storing
- Serve when still warm or room temperature. Use to dip in your soup or slice in half and spread some homemade butter on top.
- Store in an airtight container – I recommend metal cake or cookie tins. Store with the paper they were baked on and they will be fine for up to 5 days at room temperature. No need to refrigerate, which can cause condensation.
- Freeze the tear-&-share scones individually wrapped in baking/parchment paper, then cling film/plastic wrap and in a labelled food bag, for up to 3 months1. Defrost at room temperature and then simply slice in half and place in the microwave for 15-20 seconds maximum, for a warm scone. Or pop in the air fryer for a few minutes whole, till warm to touch.
Video
Notes
Herbs & Spices – smoked paprika (non spicy) is used as a substitute for Mustard Powder, which is only found in the larger supermarkets. Note that the smoked paprika powder will give a more ‘orange’ coloured scone. Garlic powder/granules and dried crushed rosemary is also used in the dough, but recently I have been using Aldi Garlic Herb Seasoning. Use rosemary, parsley or your favourite herb for the topping.
Milk – use any kind of milk for these scones, or use buttermilk when making your own butter.
Cheese – mature or extra mature cheese is used. US alternative being extra/sharp cheddar cheese. Other hard cheeses can be tried, but note Mozzarella can burn very quickly if used as a topping.
Oven Or Air Fryer – original recipe uses a regular oven, but also work well in air fryers. Open-front air fryer is best, but can be baked in basket-style air fryers, on a rack, to allow air to flow well.
Baking Tray/Baking Sheet – original recipe for oven, using a baking tray/sheet at least 10″/25.5cm wide, but a round pizza tray will work too. For smaller air fryer, use a rectangular tray/rack and bake in 2 batches/baskets if needed.
Try my tutorial for air fryer British scones (above).
Nutritional Information – I am not a qualified nutritionist and all values are approximate. Values based on using all ingredients as listed, with a yield of 19 scones. I serving is based on 1 scone from the 19, and does not include butter topping. Make more or less scones and the values will change. All calculations from site MyFitnessPal.com.
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Reference:
- Freezing cheese scones – info referenced from Freezeit.co.uk @ https://freezeit.co.uk/can-you-freeze-cheese-scones/ ↩︎
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Happy Baking & Learning!
Caro x
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Love love love this recipe! So good when you are in a hurry and really like with the herbs too.
Thanks so much for the lovely feedback Kelly.
Love these tear and share scones. Made it for a buffet and they loved it. Good recipe with great instructions