Home Recipes By product Black Bomber Black Bomber cheese scones

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.


  1. Heat the oven to 200C.
  2. Sift the flour and paprika into a large mixing bowl.
  3. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
  4. Stir in 75g of the grated Black Bomber, reserving 25g.
  5. 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).
  6. 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.
  7. 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.
  8. Bake for approximately 15 minutes until risen and golden brown.
  9. 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. Black Bomber devotees will also enjoy making (and eating!) these delicious savoury cheese straws.