Cheese and Fenugreek Scones

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Cheddar Cheese and Fenugreek Scones

Scones are one of the all time classics for the English Tea Time. The sweet version is with lashings of clotted cream, almost impossible to find in the south of Germany, and Strawberry Jam. The savoury version is with good old Cheddar Cheese, thankfully available around the corner from me in Freiburg. Inspired from one of my favourite Cheese stands at the local farmers market in Freiburg, I’ve added Fenugreek Seeds. They stand sells a lovely Mountain Cheese with Fenugreek seeds, and it’s a match made in heaven. These are best eaten almost straight out of the oven with lot’s of melted Butter and a good cuppa Tea. They don’t keep that well but you can reheat them the next day and they will still be lovely, but any longer and they will be too dry, so freeze any that aren’t eaten straight away and reheat when you are in the mood. If you just want to make the classic Cheese Scone, then leave the Fenugreek Seeds out, and if you can’t get hold of any Cheddar Cheese then use a local Mountain Cheese, which has a rich nutty flavour. Enjoy 🙂


100 g Wholemeal Flour

350 g Spelt Flour

1/2 Tsp Salt

80 g Butter, chilled

150 ml Milk

3 Tsp Lemon Juice

90 ml Water

225 g Cheddar Cheese, grated

2 Tsp Baking Powder

1 Tsp Baking Soda

1 Tbsp Fenugreek Seeds

Melted Cheese, Fluffy Scones, Tasty Fenugreek


Firstly bring a small saucepan with some water to the boil. Add the Fenugreek Seeds to the Water and boil for 4 minutes. Drain the seeds through a sieve and allow to cool.

Measure out the Milk and add the lemon Juice. Mix well. The Milk will slightly curdle. In a large bowl add both the Flours, Salt, Baking Powder, and Baking Soda. Cut the Butter into small cubes and add to the Flour. Using your fingers rub the Flour and Butter together until it resembles fine Breadcrumbs. Then add the Milk, Water, 2/3 of the Cheese and the Fenugreek Seeds. Scones should not be heavily kneaded so try to bring the mixture together into a ball by bringing all the ingredients together with your hands, pushing the ingredients together but not kneading it like you would a bread dough.

Preheat the oven to 220 °C and lightly flour a baking tray. Flour your work surface well and bring the dough into a flatter disk shape. Using a rolling pin, roll the dough out so it is about 3 cm thick. The thickness is very important to make sure the Scones rise well. Using a cutter with a diameter between 6 – 8 cm cut out your Scones and place onto the baking tray. Bring together the rest of the dough, roll out again and cut out your Scones. Repeat until all the dough has been used. Sprinkle the tops of the Scones with the remaining Cheese and place in the oven for about 12 minutes. The Scones should have risen well, be golden on top and when you pick one up and knock the base lightly it should sound hollow. Allow to cool slightly before slicing one in half and spreading lovely Butter over it.

If you made this recipe, I’d love to hear from you in the comments below. You can also follow me on Instagram!

2 Responses

  1. Sheila
    | Reply

    Yesterday was a wet and windy autumn day perfect for baking, so I made these delicious scones. I used a really strong traditional Westcountry cheddar, I needed a bit extra fluid and would perhaps increase the fenugreek seeds next time, their taste was perhaps overshadowed by the strong cheddar.

    • Hannah
      | Reply

      Thank you for the feedback! The amount of fluid needed for dough is always a bit tricky as everyone uses a different flour, which will need a different amount of fluid. I think the Cheddar Cheese can’t compare with the Cheddar available in the UK, so thanks for pointing out that more fenugreek seeds will be needed! Glad you enjoyed them!

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