These blue cheese scones are bold, savoury and wonderfully crumbly, with a golden crust, a soft, fluffy interior and generous crumbles of tangy cheese.
They’re quick to make, deeply flavourful, and make a great addition to a lunch plate or cheeseboard.
The dough comes together in minutes and is built on the classic scone method: flour, baking powder and butter rubbed to fine crumbs, then brought together with milk to form a soft, light dough.
The butter is kept cold so the scones rise well and have that lovely flaky texture when baked.
And black pepper adds a gentle warmth to the mix, while fresh thyme leaves bring a subtle savoury note that pairs perfectly with the tangy richness of the blue cheese.
You can strip the thyme leaves straight from the stems or give them a quick chop before mixing through the dry ingredients.
Blue cheese is used two ways here. Most is crumbled into the dough, giving little pockets of flavour throughout the scones.
The rest is added to the tops just before baking so it melts slightly and browns in the heat, creating a lovely finish with extra character.
Stilton is my go-to for this recipe.
It has a crumbly texture that works well in dough and a rich, punchy flavour that mellows slightly as it bakes.
You still get that distinct blue tang, but it’s balanced by the soft crumb and buttery base of the scone.
Other firm blue cheeses like Shropshire Blue or Danish Blue would also work well, depending on what you have to hand.
Shaping the dough into a single round and cutting it into wedges is a simple, fuss-free method that avoids over-handling.
The dough should be soft but not sticky, and it’s best to work quickly to keep the butter cold.
Once baked, the scones puff up beautifully and take on a golden colour, with crisp edges and a soft centre.
If you’re a fan of strong cheese and enjoy bakes with a bit of bite, these scones are a brilliant way to put blue cheese centre stage without overcomplicating the method.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 420 g (14.8 oz) self-raising white flour (self rising flour) plus some for dusting
- 1 tsp baking powder
- ¼ tsp (0.3 tsp) black pepper
- 100 g (3.5 oz) salted butter cold and cubed
- 2-3 sprigs thyme
- 150 g (5.3 oz) firm blue cheese e.g. Stilton
- 200 ml (6.8 floz) whole milk plus a little to brush the tops
Equipment
- Large bowl
- Pastry brush
Instructions
Preheat the oven to 200C/390F (180C/355F fan).
Dust your baking sheet with flour.
Put the flour, baking powder and black pepper.
Mix together, then add the butter.
Using the tips of your fingers, rub in the butter until you have an even crumb.
Stir in the thyme leaves.
Slowly add the milk while mixing using a flat knife.
The mixture should start to clump together.
Crumble in 2/3 (100g) of the blue cheese.
Stir lightly.
Gather the dough together, handling minimally.
Tip the dough onto a floured surface and form into a disc about 15cm (6 inches) wide. Don’t overwork the dough.
Cut the disc into eight equal triangles.
Lift the scones onto a lightly floured tray.
Brush the tops with milk.
Crumble the reserved blue cheese over the scones.
Bake for 15-20 minutes until the scones have puffed and turned golden.
Allow to cool before digging in.
They’re excellent served warm, and pair well with chutneys, soups or a simple spread of salted butter.
Enjoy!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Blue Cheese Scones Recipe
Blue Cheese Scones Recipe
Ingredients
- 420 g (14.8 oz) self-raising white flour (self rising flour) plus some for dusting
- 1 tsp baking powder
- ¼ tsp (0.3 tsp) black pepper
- 100 g (3.5 oz) salted butter cold and cubed
- 2-3 sprigs thyme
- 150 g (5.3 oz) firm blue cheese e.g. Stilton
- 200 ml (6.8 floz) whole milk plus a little to brush the tops
Equipment
- Large bowl
- Pastry brush
Instructions
- Preheat the oven to 200C/390F (180C/355F fan).
- Dust your baking sheet with flour.
- In a bowl, mix the flour, baking powder and black pepper.
- Using the tips of your fingers, rub in the butter until you have an even crumb. Stir in the thyme leaves.
- Slowly add the milk while mixing using a flat knife. The mixture should start to clump together.
- Crumble 2/3 (100g) of the blue cheese.
- Tip the dough onto a floured surface and gather the dough together, handling just enough to form into a disc about 15cm (6 inches) wide. Don’t overwork the dough.
- Cut the disc into eight equal triangles.
- Lift the scones onto a lightly floured tray.
- Brush the tops with milk.
- Crumble the reserved blue cheese over the scones.
- Bake for 15-20 minutes until the scones have puffed and turned golden.
Nutrition
More scone recipes to try
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