Orkney Cheddar Cheese Scones

A rich cheese scone is the perfect accompaniment to a large bowl of homemade soup at this time of year. Using Orkney Butter and Orkney Cheddar we have added a spicy Middle Eastern twist to our traditional cheese scone recipe. Using sumac, cayenne pepper and a few sprigs of thyme, gives these scones that extra hot kick that we need during the cold winter months.


Serves 6 (large scones)

Preparation time: 30 minutes


225g self-raising flour

Pinch of salt

Pinch cayenne pepper

Few Springs of thyme

1tsp Sumac

1 tsp baking powder

55g Orkney Butter

100g Orkney Cheddar cheese

90ml milk, plus more for glazing

Extra Orkney Cheddar cheese for topping scones



  1. Preheat the oven with the baking tray inside to 200°C. 
  2. In a bowl, sift together flour, salt, cayenne pepper, Sumac thyme and baking powder. Sift a second time to ensure all the ingredients are combined.
  3. Prepare the Orkney Butter into cubes, place in the bowl and mix together with the other ingredients. Use your finger tips to form a breadcrumb like mix.
  4. Sprinkle the Orkney Cheese into the breadcrumb mix and rub until the cheese is evenly distributed. Avoid mixing to the stage that the cheese melts.
  5. Create a well in the centre of the mixture and pour in a sufficient enough milk to create a soft but firm dough. Pour the milk in stages to ensure you get the correct consistency.
  6. Lightly flour a surface and roll the dough to around 2cm thick. Cut out the scones with a medium cutter and place on a hot tray. Use the remaining Orkney Cheddar to sprinkle on top.
  7. Bake for 10 – 15 minutes or until golden brown.

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November 01, 2018
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