Triple cheese scones

Hello my dear foodies,

Here we are with another easy and fast recipe.

These triple cheese scones reminds me of pogacele cu jumari, which are a kind of Romanian scones that my grandma used to make. I have tried to find a translation in English but “pumice stone” is not really adequate in this case 🙈

Triple cheese scones
Triple cheese scones perfect for any time of the day.
Check out this recipe

Ingredients for around 30 scones:

  • 350 g / 2 ¾ cups plain/all-purpose flour
  • 100 g / ¾ cup spelt flour or whole wheat flour 
  • 3 teaspoons baking powder
  • ¼ – ½ teaspoon cayenne pepper
  • 75 g / 5 tablespoons butter, chilled and diced
  • 50 g / ½ cup coarsely grated Cheddar, plus extra for topping
  • 50 g / ½ cup coarsely grated Mozzarella 
  • 25 g / ⅓ cup finely grated Parmesan, plus extra for topping
  • 125 ml / ½ cup buttermilk
  • 150 ml / ⅔ cup whole milk, plus 1 tablespoon for glazing
  • Salt and freshly ground black pepper to taste
Triple cheese scones, Photo Credit: Popsicle Society

Directions:

Preheat the oven to 200ºC (400ºF).

Prepare a baking sheet lined with baking parchment. 

Sift the plain/all-purpose flour, spelt or whole wheat flour, baking powder and cayenne pepper into a large mixing bowl. Season well with black pepper and a pinch of salt. 

Triple cheese scones, Photo Credit: Popsicle Society

Add the chilled, diced butter and rub into the dry ingredients using your fingertips. 

When there are only very small specks of butter still visible add the grated Cheddar, Mozzarella and Parmesan cheese and mix to combine.

Make a well in the middle of the mixture and pour in the buttermilk and milk. Mix the dough with a large spoon then very lightly bring the mixture together with your hands to a rough ball.

Turn the dough onto a lightly floured surface and knead for 10 seconds. Flatten or roll out to a thickness of 1.5 – 2 cm / ⅝ – ¾ inch. 

Use a 5 cm / 2 inch round cookie cutter to stamp out rounds and arrange on the prepare baking sheet, leaving a little space between each scone to allow for spreading during baking.

As I don’t have a round cookie cutter, I’ve been a little bit inventive and found another solution using a glass.

Gather the dough scraps into a ball, re-roll and stamp out more scones. 

Triple cheese scones, Photo Credit: Popsicle Society

Brush the top of the scones with a little milk, scatter with the extra cheeses and a pinch of cayenne pepper.

Bake on the middle shelf of the preheated oven for about 13 – 15 minutes until well-risen and golden brown. Cool on a wire rack.

Split the scones in half and spread with butter to serve or simply eat them as they are.

Triple cheese scones, Photo Credit: Popsicle Society
Triple cheese scones, Photo Credit: Popsicle Society
Triple cheese scones, Photo Credit: Popsicle Society

So soft, cheesy and with a kick from the cayenne pepper.

Triple cheese scones, Photo Credit: Popsicle Society

Triple cheese scones

Triple cheese scones perfect for any time of the day.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer
Servings 30 scones

Equipment

  • 5 cm / 2 inch round cookie cutter 
  • baking sheet lined with baking parchment

Ingredients
  

  • 350 g 2 ¾ cups plain/all-purpose flour
  • 100 g ¾ cup spelt flour or whole wheat flour 
  • 3 tsp baking powder
  • ¼ – ½ tsp cayenne pepper
  • 75 g 5 tablespoons butter, chilled and diced
  • 50 g ½ cup coarsely grated Cheddar, plus extra for topping
  • 50 g ½ cup coarsely grated Mozzarella
  • 25 g ⅓ cup finely grated Parmesan, plus extra for topping
  • 125 ml ½ cup buttermilk
  • 150 ml ⅔ cup whole milk, plus 1 tablespoon for glazing
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 200ºC (400ºF).
    Prepare a baking sheet lined with baking parchment. 
  • Sift the plain/all-purpose flour, spelt or whole wheat flour, baking powder and cayenne pepper into a large mixing bowl. Season well with black pepper and a pinch of salt. 
  • Add the chilled, diced butter and rub into the dry ingredients using your fingertips. 
  • When there are only very small specks of butter still visible add the grated Cheddar, Mozzarella and Parmesan cheese and mix to combine.
  • Make a well in the middle of the mixture and pour in the buttermilk and milk. 
  • Mix the dough with a large spoon then very lightly bring the mixture together with your hands to a rough ball.
    Turn the dough onto a lightly floured surface and knead for 10 seconds. Flatten or roll out to a thickness of 1.5 – 2 cm / ⅝ – ¾ inch. 
  • Use a 5 cm / 2 inch round cookie cutter to stamp out rounds and arrange on the prepare baking sheet, leaving a little space between each scone to allow for spreading during baking. Gather the dough scraps into a ball, re-roll and stamp out more scones. 
  • Brush the top of the scones with a little milk, scatter with the extra cheeses and a pinch of cayenne pepper.
  • Bake on the middle shelf of the preheated oven for about 13 – 15 minutes until well-risen and golden brown. Cool on a wire rack.
  • Split the scones in half and spread with butter to serve or simply eat them as they are.
Keyword cheese fluffy scones, fluffy scones, scones

This recipe is inspired from “Afternoon Tea at Home” by Will Torrent, with some changes of course because I’m never able to follow a recipe 🙈

Enjoy it! Happy cooking!

Popsicle Society
Popsicle Society

I love traveling, cooking and enjoying this beatiful world. 
I’m a life lover! Simple as that!

Oh hello! All photos and content are copyright protected. Please do not use my photos without prior written permission. If you ask me, maybe I will give them to you but you need to ask first. Thank you for your kind understanding!

35 thoughts

  1. Looks sooo appetising! 🤤 My taste buds are triggered just by looking at it. Is there any way to eat it without actually going through the tedious process of making it? 🤪🙈

    1. Thank you very much! I’m glad you like them! Well, you could buy them but probably would not be so tasty ☺️ And then you’ll miss all the fun in the kitchen 😉☺️

    1. Thank you very much Derrick! Yes, the cayenne pepper is a great addition, for the color and for the taste! I love that little kick of spicy at the end 😉

  2. Your triple cheese scones look and sound delicious! In Ireland, we mostly have them with raisins, but once in a while, I fancy savoury ones with lots of butter on them, yummy 🙂 Thanks for sharing and have a good day 🙂 Aiva xxx

    1. Thank you very much Aiva! Before starting to make them home, I think I’ve only had them two or three times and all the times were with raisins ☺️ I like both variants of sweet and savory too 😉😋 Wish you a wonderful Sunday!

  3. Soo soo soo beautiful and triggering my taste buds Ribana 😍😍 looking delicious and the steps are very clear to make. Ever tried Master chef? you have all the skills to win the show ☺️😉 Have a lovely day 🎉🤗

      1. Oh! u you should try ☺️ I’m sure you could grab that plate at the end 😉 Have a good day Ribana 🎉🤗

      2. Define “Loooooong” 🤪 I get it 😅 Let me inform Endemolshine group to grab you at home 🤪

  4. Cheese is my favourite. Loads of it. 😛
    Looks delicious. Always drooling till the end of the post. your photography is amazing.

  5. Wow, how utterly awesome Ribana, nicely done – l used to so love scones – l can’t eat them anymore though . What theme are you using for your blog please? Also why do you make so many? are they for your ladies in the office or do you and hubby sit down and chomp all night 🙂

    1. I have just recently discovered the scones, so now I try them in various ways 😉
      Usually I half the ingredients 😁 it always depends on how many comes out…if are too many I’ll just share with neighbors 😁
      I’m using Dicot theme for the blog 😉

      1. Thank you for the Theme answer Ribana – l want to see if l can try that for my business blog.

        Ah of course, neighbours – always good to have for surplus 🙂

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