I’ve always loved scones, especially Cheese Scones.
我很喜歡吃 Scone，自從讀書時跟老師學過後，便一直在家裡反覆製作。
我喜歡的 scone 並不是那種放在銀碟、配上田園茶杯的下午茶點，而是帶點樸實感（rustic）、鹹香鬆軟的版本。
住在蘇格蘭好幾年，談不上已經完全融入，但我和本地人都有個共同點 —— 我們都喜歡用 Scone 配熱湯作午餐。
這款 Cheese Scone 外層酥香、內裡鬆軟，是我最愛的鹹味司康之一。
剛出爐時熱騰騰、芝士還微微拉絲，幸福其實很簡單。
香氣迷人的重點在於 —— 用真正成熟的 Cheddar cheese，再加一點黑胡椒或紅椒粉提味。整個過程只需 15 分鐘準備 + 15 至 20 分鐘焗烤，就能完成這個暖烘烘的英式小點。
Ever since I first learned to bake them from my teacher during my student years, I’ve kept making them at home ever since.
But the kind of scones I love aren’t the dainty ones served on silver trays with floral teacups — mine are rustic, slightly savoury, and best enjoyed warm.
After living in Scotland for several years, I can’t say I’ve fully blended in, but there’s one thing I share with the locals — our love for having scones with a bowl of hot soup for lunch.
These cheese scones are golden on the outside and soft inside — one of my all-time favourite savoury versions.
Fresh from the oven, the cheese is still slightly melty, and the smell fills the kitchen. Happiness can be that simple.
The key is to use mature Cheddar cheese, seasoned with black pepper or a touch of paprika (I replaced mustard powder with paprika in this recipe).
With just 15 minutes of prep and 15–20 minutes of baking, you’ll have a tray of warm, comforting scones ready to share.
製作 Cheese Scones 心得 Q&A
Why do my scones turn out dense instead of fluffy? 為什麼我的Scone會變得實實的，不夠鬆軟？
The dough was likely overmixed. Use a light hand — just bring the dough together gently. Don’t knead it like bread!
原因通常是麵糰攪拌過度。記得輕輕混合，只要讓材料剛好成團即可，不需要像揉麵包那樣搓揉。
Do I need to chill the ingredients?
材料真的要冰凍嗎？
Yes! Keeping everything cold is key. If your kitchen is warm, chill the flour and mixing bowl before you start.
要！冰凍是成功關鍵。若環境溫暖，建議先將麵粉與攪拌盆放入雪櫃冷藏後再使用。
What kind of cheese works best?
哪種芝士最適合做Scone？
Mature Cheddar gives the best flavour and melts beautifully. You can mix in a little Parmesan for extra depth.
建議用成熟的 Cheddar 芝士，味道最香濃，融化效果也好。可加少許 Parmesan 帶出更深層的風味。
Can I replace mustard powder?
我可以不用芥末粉嗎？
Absolutely. I often use paprika instead — it gives a gentle warmth and lovely colour. Or you can simply use black pepper.
當然可以。我自己常用 甜椒粉（Paprika） 代替，帶微暖香氣又有漂亮色澤。若沒有，也可只加黑胡椒。
How should I rub the butter into the flour?
牛油應該怎樣與麵粉搓合？
Use only your fingertips, not your palms — fingertips stay cooler, so the butter won’t melt too fast.
只用指尖搓合，不要用手掌。指尖溫度較低，可避免牛油太快融化。
How thick should the dough be?
麵糰應該壓多厚？
Around 2.5 cm thick before cutting. That’s the secret to getting tall, fluffy scones.
大約 2.5 公分厚 最理想，這樣焗出來的Scone才會鬆軟又高挺。
Cheese Scones 芝士司康 食譜
Cheese Scone 芝士司康
Ingredients
- 250 g 自發粉 Self-raising flour
- 50 g 牛油 Butter (冷藏切粒 chilled & cut)
- ¼ teaspoon 鹽Salt
- 100 g 成熟芝士 Mature Cheddar cheese (一半拌入麵糰，一半灑面用)
- 120 ml 牛奶 Milk
- 1 no. 雞蛋 Egg（打散 beaten)
- little 黑胡椒 Black pepper
- ½ teaspoon 甜椒粉 Paprika
Instructions
- 預熱焗爐 至 200°C（風爐 180°C），焗盤鋪牛油紙。
- 搓粉： 將自發粉、鹽、黑椒及甜椒粉混合，加入冷牛油，用指尖搓成麵包糠質地。
- 加入芝士： 拌入一半芝士絲。
- 製作麵糰： 加入牛奶及蛋液，用刀或匙輕輕拌成柔軟麵糰（不要過度搓揉）。
- 整形切割： 輕壓成約 2.5cm 厚，用圓形模具或刀切出。
- 掃面灑芝士： 掃上牛奶，灑上剩餘芝士絲。
- 焗烤： 入爐焗約 15–20 分鐘，至表面金黃、底部微脆。
- 放涼享用： 移至網架放涼，趁溫熱享用最香。
- Preheat oven to 200°C (180°C fan). Line a baking tray with parchment paper.
- Mix flour, salt, black pepper and paprika. Rub in cold butter with fingertips until crumbly.
- Stir in half of the grated cheese.
- Add milk and beaten egg. Mix gently to form a soft dough — don’t overwork it.
- Flatten dough to about 2.5cm thick and cut into rounds or triangles.
- Brush with milk and sprinkle with cheese.
- Bake for 15–20 minutes until golden on top and lightly crisp underneath.
- Cool slightly on a wire rack. Best enjoyed warm.
Video
Notes
Yves Tips!
-
The secret to good scones is keeping everything cold.
製作 Scone 的關鍵是所有材料要夠冰凍。 -
If you live in a warm climate (or have naturally warm hands!), chill the flour and mixing bowl in the fridge before starting.
如果身處熱的地方或體溫偏高，可將麵粉連器皿放入雪櫃冷藏備用。 -
Butter should be cold and diced. If it softens after cutting, pop it back in the fridge for a few minutes.
牛油要夠凍，切粒備用；若切完變軟，放回冰箱稍冷凍。 -
For savoury cheese scones, add a little spice for depth. I prefer paprika instead of mustard powder — or simply a touch of black pepper.
做鹹味芝士 Scone 時，可加少量香料提味；我喜歡用甜椒粉代替芥末粉，或只用黑胡椒。 -
When rubbing butter into the flour, use only your fingertips (not palms) to keep the butter from melting.
當麵粉與牛油搓成粉末時，只用指尖，不用手掌，避免牛油過熱融化。
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