Smoked Cheddar, Caramalised Onion and Thyme Scones Recipe

Using Quicke’s Oak Smoked Cheddar from Devon in the UK these scones make a delicious brunch or afternoon tea. We think the secret is taking your time to caramelise the onions. And of course, we recommend eating Smoked Cheddar Scones fresh from the oven with lots of butter.


Dry mix

300 gm plain flour, sifted

1 ½ tsp baking powder

Pinch salt

Pepper freshly ground

Wet mix

3 free-range eggs, lightly whisked

260gm full-fat milk

150g Quicke’s Oak Smoked Cheddar, grated (keep a little back to put on top off each muffin before going in the oven)

50g caramelised onion

5g fresh thyme, chopped

The very simple way to make it…

  • Preheat oven to 180C
  • For the caramelized onion, peel and slice 1 medium brown onion, not too thin
  • Heat 1 tbsp oil in a small pan, add the onion, sauté for 5 mins until wilted. Keep cooking over medium heat (without the onions sticking) until caramelised (about 15mins)
  • In your muffin tin, place a 14cm x 14cm square piece of baking paper or use muffin cases in 8 holes
  • Mix the dry ingredients together
  • Mix the wet ingredients together
  • Gently fold the wet mix and dry mix together, don’t overwork the mix, overworking the dough will result in tough muffins
  • Split the mixture evenly between the pre-prepared muffin tin
  • Arrange a pinch of the reserved Quicke’s Oak Smoked Cheddar on top of each muffin
  • Cook for 18 mins, until golden brown and an inserted toothpick, comes out clean
  • Leave to cool slightly before removing from the muffin tray

Smoked Cheddar Scones are best served warm with lots of St David Dairy fine cultured butter.

A little about the Quickes Oak Smoked Cheddar

Quickes Oak Smoked Cheddar is hand made to a traditional recipe by Mary Quicke and her team at Home Farm in Devon. This cheddar is hand made on the farm in the rolling green hills of the West Country of England and, after grading, is carefully matured under cloth for around 12 months.

The smoke is incorporated into Quickes Oak Smoked Cheddar by cold smoking the cut wheels of cheese over oak chips – using oak trees from the Home Farm Estate. The result is a classic Cheddar with a firm, open and moist texture, and a subtle smoky, buttery flavor.