Smokin’ Cheese Scones

By Kate Whitaker


25 mins

Serves 6 - 8 scones



225g self-raising flour
1/2 tsp Cornish Sea Salt, Smoked Sea Salt
30g butter
125ml milk, plus extra to glaze
75g Cornish Yarg preferable (with rind) or strong Cheddar


Smokin' Cheese Scones


  • Heat oven to 220C/fan 200C/Gas 7.
  • Sift a little flour over a baking sheet. Sift flour into a large bowl.  Add the Cornish Sea Salt, Smoked Sea Salt.
  • Cut butter into 1 cm cubes and rub into flour until resembles breadcrumbs. Stir in cheese. Make a well in centre of mix. Pour in milk and stir with cutlery knife until dough comes together. Gather together with hands.
  • Pat dough on lightly floured surface & pat or roll out to no less than 3cm thickness.
  • Dip 5-6cm pastry cutter in flour and cut out scones. Put on baking sheet and brush the tops with a little milk, to glaze.
  • Bake in top 1/3 of oven for 15-20 minutes until well risen and golden brown.
  • Put on wire rack to cool.
  • Enjoy while still warm with butter and rhubarb chutney.

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