• Sonia’s Cheese Scones and Raspberry Jam

    Cheese scones have been a tradition in my household forever. I would never miss setting the table on a weekend without adding a batch of hot cheese scones with raspberry jam. I love this recipe - the more cheese you add the yummier they are. I hope your family enjoys them as much as mine do.

    Sonia x x



    2 heaped cups flour

    ½ tsp salt

    3 tsp baking powder

    1½ - 2 cups grated cheese

    1 pinch cayenne pepper (optional)

    1½ - 2 cups milk


    Sift dry ingredients

    Add cheese and cayenne pepper

    Add milk, 1 ½ cups first, then add more until you have a nice moist consistency

    Scoop large spoonfuls of the mixture onto a very lightly greased baking tray

    Cook in hot oven (200-220ºC) for 10-12 minutes or until golden and crunchy underneath


    For the Raspberry Jam


    500 grams raspberries 500 grams sugar


    Bring raspberries and sugar to boil and boil for 8 to 10 minutes, stirring occasionally

    Pour jam into sterilised jars and cover

    Makes 3-4 jars

    Cheese scones served on Costa Trays, and light blue linen napkin. Raspberry jam in pewter jar with pewter spoon.

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