There’s something hard to beat about warm, cheesy scones – soft, fluffy, and packed with rich, cheesy flavour. These slow cooker cheese scones are even easier, with no need to turn on the oven and barely any effort required.
Perfect for lunch, simple snacks, or serving alongside a hearty bowl of soup, these slow cooker cheese scones are a fuss-free twist on a classic bake that you’ll want to make again and again.
I love scones all year round, making scone dough takes minutes and they work any day as a snack or as part of your lunch.
Baking them in the slow cooker while you do something else is convenient, saves on energy (no need to switch on the main oven!), doesn’t heat up the kitchen like the oven does (great when it is hot!), and fills the kitchen with that delicious fresh-baked aroma.
These slow cooker scones were inspired by my traditional cheese scone recipe on this site, and pairs well with my slow cooker tomato soup. They are a savoury twist on my slow cooker chocolate chip scones, if you prefer something sweeter.
Ingredients
Here are the ingredients you will need for this slow cooker cheese scone recipe. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- cheese – I tend to use mature cheddar cheese as it has a strong cheese flavour that flavours the scones well. You can use different types of cheese like Red Leicester or different strengths of cheddar, which will result in a different flavour to your scones. Buy ready-grated cheese to save on time or grate your own to save the pennies.
- self-raising flour – this ensures your scones rise during baking.
- butter – this provides richness and enhances the flavour.
- milk – helps to make the soft scone dough when combined with the dry ingredients.
- salt and pepper – seasoning brings out the savoury flavour of the cheese.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make slow cooker cheese scones perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Measure out the self-raising flour and butter, and cut the butter into cubes. Season with salt and pepper.
Step 2. Rub the butter into the flour roughly, until it has the appearance of breadcrumbs.
Step 3. Add the milk and most of the grated cheese and stir together to a soft dough.
Step 4. Once the dough has come together, tip it onto a floured surface.
Step 5. Knead gently and shape the dough into a flattened ball shape.
Step 6. Score the top of the dough in half then into quarters then into eighths.
Step 7. Sprinkle the rest of the grated cheese on top.
Step 8. Fold a sheet of baking paper in half and put it in the base of the slow cooker (this one is round, 3.5 litres), and transfer the scone dough onto it.
Step 9. Put on the lid and put a couple of sheets of paper kitchen towel under the lid to stop the top of the dough getting dripped on.
Cook on high for one and a half to two hours, or until the scones are golden brown and fully cooked through.
Transfer to a cooling rack by lifting out the baking paper and enjoy your cheese scones warm or cold with plenty of butter.
So delicious any time of day, as a snack or on the side of a meal.
Substitutions
This recipe is vegetarian if you check that your cheese is vegetarian (not made with animal rennet).
To make the scones dairy free or vegan, use plant-based milk, plant-based butter and plant-based cheese.
Variations
There are a few ways to adapt cheese scones:
- mustard – add a teaspoon of English, wholegrain or Dijon mustard for a slight kick
- Marmite – for Marmite lovers, add a little Marmite to the mixture for that savoury Marmite flavour
- Cheese and bacon – add some cooked chopped bacon
- Herbs – add some chopped chives or a few sprigs of rosemary
See also my classic easy cheese scones recipe made in a standard oven.
Storage
Keep the baked cheese scones at room temperature for 2 days for best results. They can go hard and stale if kept too longer, best enjoyed fresh.
Related
Looking for more slow cooker recipes like this? Try these:
Recipe
Slow Cooker Cheese Scones
Ingredients
- 225 g (1¼ cups + 2 tbsp) self raising flour
- pinch salt
- ¼ tsp freshly ground black pepper
- 55 g (¼ cup) butter cubed
- 150 ml (½ cups + 2 tbsp) milk
- 120 g (1 cups) cheddar cheese mature / sharp, grated
Equipment
Instructions
- Measure out the flour and butter and cut the butter into cubes. Add the salt and pepper.225 g / 1¼ cups + 2 tbsp self raising flour, pinch salt, ¼ tsp freshly ground black pepper, 55 g / ¼ cup butter
- Gently rub the butter into the flour until it has the texture of breadcrumbs (does not need to be that fine).
- Stir in the milk and most of the grated cheese to make a soft dough.150 ml / ½ cups + 2 tbsp milk, 100 g / 0.83 cups cheddar cheese
- Once the dough has come together, tip it onto a floured surface.
- Knead gently and shape the dough into a flattened ball shape.
- Score the top of the dough in half then into quarters then into eighths.
- Sprinkle the rest of the grated cheese on top.20 g / 0.17 cups cheddar cheese
- Fold a sheet of baking paper in half and put it in the base of the slow cooker (I use a round, 3.5 litre slow cooker), and transfer the scone dough onto it.
- Put on the lid and put a couple of sheets of paper kitchen towel under the lid to stop the top of the dough getting dripped on. Cook on high for one and a half to two hours, or until the scones are golden brown and fully cooked through.
- Transfer to a cooling rack by lifting out the baking paper and enjoy your cheese scones warm or cold with plenty of butter.
Notes
- mustard – add a teaspoon of English, wholegrain or Dijon mustard for a slight kick
- Marmite – for Marmite lovers, add a little Marmite to the mixture for that savoury Marmite flavour
- Cheese and bacon – add some cooked chopped bacon
- Herbs – add some chopped chives or a few sprigs of rosemary
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