Leek & Cheese Scones

Golden cheese and leek scones, perfect served alongside soups, salads, or as part of lunches and they freeze well too.

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Servings: 6


1 Leek (finely sliced)

1 tbsp Olive oil

Salt & pepper

250 g Self raising flour

1 tsp Baking powder

60 g Unsalted butter (at room temperature)

80 ml Water

80 g Cheddar (shredded ) / Vegan cheese

2 tbsp Milk of choice (to brush the top )


  1. Preheat the oven to 200C/180c fan/6 gas mark.
  2. Place the leek in a frying pan with olive oil and fry for 5 minutes, until soft.
  3. In a large mixing bowl, add the flour, baking powder and a generous pinch of both salt and pepper.
  4. Add the butter, and use your fingertips to rub the ingredients together.
  5. Mix in the cheddar and leeks, and water. Use your hands to bring the mixture together into a dough.
  6. Cut the dough into scones using a glass or cutter and place on a lined baking tray.
  7. Brush the scones with milk and bake for 20-25 minutes, or until golden brown and cooked through.
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How to store

Store in an airtight container for up to 3 days or in the freezer for up to 2 months.