Freezer Cheese and Chive Scones

Name: Freezer Cheese and Chive Scones
Total time: 35 min
Cuisine: British
Ingredients: 450g self raising flour; 1 tsp baking powder; 100g butter, cold and cubed; 150g vegetarian mature cheddar, grated; 3 tbsp chives, finely chopped; 2 eggs, beaten; 200ml full fat whole milk; 0.5 tsp salt

Tall, tender cheese scones you shape ahead, freeze raw and bake fresh in 15 minutes whenever you need them.

Time35 min
LevelEasy
Costabout £0.45 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

450 gself raising flour
1 tspbaking powder
100 gbuttercold and cubed
150 gvegetarian mature cheddargrated
3 tbspchivesfinely chopped
2eggsbeaten
200 mlfull fat whole milk
½ tspsalt

Method

1
Mix the flour, baking powder and salt in a large bowl. Rub in the butter with your fingertips until it looks like fine breadcrumbs.
2
Stir in two thirds of the cheese and the chives.
3
Mix one egg with the milk and add it bit by bit, stirring with a knife, until you have a soft dough.
4
Tip onto a floured surface and press out gently to 3cm thick. Do not knead. Cut into 8 rounds with a 7cm cutter.
5
Open freeze the raw scones on a tray, then bag them up. They keep for 2 months.
6
To bake, heat the oven to 200°C (180°C fan). Place on a tray, brush with the second egg and top with the remaining cheese. Bake from frozen for 18 to 20 minutes until risen and golden.
19 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.