Slow Cooker Cheese Scones

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Savoury cheese scones baked in your slow cooker are soft and fluffy and delicious with soup.

Course Baking

Cuisine American, British, Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 224kcal

Measure out the flour and butter and cut the butter into cubes. Add the salt and pepper.
225 g self raising flour, pinch salt, ¼ tsp freshly ground black pepper, 55 g 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 milk, 100 g 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 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.

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.