Su's Special Savoury Scones by S&J Pantry

  • 04 June 2015
  • Moor Market
  • Cooking time: 10 Minutes
  • Servings: Eight

A type of scone, cheesy with a touch of salt. Perfect as an accompaniment to a savoury dish.


  • 450g Doves Farm SR Flour
  • 100g Longley Farm butter (at room temperature)
  • A pinch of Herbamare Salt
  • 120g Huntsman Cheese, grated
  • 120g caster sugar
  • 50g S&J's Cheddar cheese (for topping only, keep cheeses separate)
  • 2 medium eggs, beaten in to two separate cups
  • 125ml Longley Farm buttermilk
  • 1 tub Longley Farm fromage frais
  • 1tsp wholegrain mustard


  • Preheat Oven to Gas 6/400°F/200ºC AGA/Range Middle shelf top oven moderately hot
  • Rub butter & flour together into two separate bowls
  • In the first bowl add Herbamare salt, stir well & pour in one beaten egg, grated cheese, mustard & 50g of fromage frais
  • Add buttermilk & Combine, if the mixture is too wet, add a little flour & knead lightly on a floured surface
  • Using a rolling pin, roll out to ½ inch thick & cut out using a 2½" round cutter. Re-roll the trimmings & cut out more rounds (this will make about eight)
  • Brush with a little buttermilk then sprinkle the tops with cheddar
  • Place on a greased & floured baking sheet
  • Place in the oven for about 10 minutes they should be golden & have a slight split round their sides
  • Place on a cooling rack
  • Serve warm with the longley farm jersey butter


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