Black Bomber Cheese Scones

45 Mins
Home Recipes By Product Black Bomber Black Bomber Cheese Scones


  • 200g self-raising flour
  • 1/2 teaspoon paprika
  • Pinch salt
  • 30g butter cut into small pieces
  • 100g finely grated Snowdonia Black Bomber Cheddar
  • 1 large egg beaten together with 3 tablespoons milk

You’ll come back to this easy cheese scone recipe time and time again. Our rich and creamy Black Bomber extra mature Cheddar gives them a delicious depth of flavour, further elevated by a pinch of smoked paprika. Serve them warm with lashings of butter and a spoonful of Rhubarb & Gin Chutney for a savoury twist on afternoon tea.


  • Heat the oven to 200C.
  • Sift the flour and paprika into a large mixing bowl.
  • Rub the butter into the flour until the mixture resembles fine breadcrumbs.
  • Stir in 75g of the grated Black Bomber, reserving 25g.
  • Gradually add in the egg and milk mixture and mix until you have a soft dough (a little more milk can be added if the dough is dry).
  • Lightly flour a work surface and turn out the dough. Gently knead it together and pat down until approximately 2cm thick. Cut into rounds using a 5-6cm metal cutter.
  • Place scones on a lightly greased baking tray and brush the tops lightly with milk, then sprinkle the remaining 25g grated cheese on top of the scones.
  • Bake for approximately 15 minutes until risen and golden brown.
  • Place on a wire rack to cool and serve immediately with butter and Rhubarb & Gin Chutney.

Top these scones with slices of your favourite Snowdonia cheese – or make them with Rock Star cave-aged Cheddar or even our smoked Beechwood in the mix.