Tuesday, September 20, 2022


Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star


THERE cheese scones will be an instant hit and are a family favourite in my house. You can vary the amount and type of cheese in the recipe, for example you could use a mild cheese if you do not like them too strong or go the other way and substitute Parmesan or blue cheese if you prefer a stronger cheese taste. The gruyere in this recipe gives a lovely nutty taste and goes well with the cheese flavour that the cheddar gives. The sprinkling of extra red cheddar should go brown and crispy when baked and is a nice touch.


Makes 12



500g plain flour

75g grated red cheddar cheese (plus extra)

100g strong white cheddar

75g grated gruyere cheese

2 tsp. baking powder

1 tbsp. vegetable oil

120ml milk

1 large egg



Sift together the flour and the baking powder into a large bowl. Add the grated cheeses and mix well.

In a separate bowl, whisk together the milk, egg and vegetable oil. Pour this into the dry ingredients and mix using a spoon or spatula.

Tip the dough out onto a floured work surface and gently bring the dough together with your hands into a round. Flatten the dough out until it is about 1cm thick.

Using a round pastry cutter cut out 12 round scones.

Preheat your oven to 180oC and place a baking tray greased with a little butter in the oven to heat. Place the scones on the hot baking tray and sprinkle with a small amount of extra red cheddar, then pop back into the oven for around 15 minutes until they have well risen and lightly browned.

Remove and serve warm.

By Dario Cavaliere
Contact Newsdesk: 051 874951

More Well!

Waterford Photo Gallery: Ursuline Communion

Waterford Photo Gallery: Mercy Communion

More by this Journalist