Beer and Cheese Scones with Cheesy Beer dip
Prep time
Cook time
Total time
Serves: 12
  • Cheese and Beer Scones:
  • 480g strong white bread flour
  • 90g salted butter, cold and cubed
  • 150g grated mature cheddar, reserve a little to sprinkle on the scones
  • 15g baking powder
  • Large pinch of paprika
  • ½ tsp English mustard powder
  • 300ml milk
  • 1 tbsp lemon juice
  • 100ml beer, a pale ale or porter work well
  • Beer Cheese Dip:
  • 30g butter
  • 20g flour
  • 60ml full fat milk
  • 120ml beer, a pale ale or porter work well
  • 225g grated cheddar cheese
  • Splash of Worcestershire sauce
  • ½ tsp paprika
  • ½ tsp English mustard powder
  • salt & black pepper to taste
  1. Scones:
  2. Preheat the oven to 220c/200c fan/Gas 7.
  3. Put the flour, baking powder, paprika and mustard powder in a bowl and mix together.
  4. Rub the butter into it until it looks like fine breadcrumbs. Then add the cheese (reserve a little to sprinkle on top later) and mix together with your hands.
  5. Add the lemon juice to the milk and add along with the beer to the dry ingredients.
  6. Mix with a spoon until it just comes together and tip out onto a well floured work surface.
  7. The dough will be wet and sticky. Use floured hands and lightly knead the dough until you have a smooth ball. Do not worry if it is sticky – keep the worktop floured.
  8. Roll to about 3cm thick and cut out with a floured 5cm round cutter.
  9. Place onto a baking sheet lined with parchment and bake for 15 mins.
  10. Beer Cheese Dip:
  11. In a medium nonstick pan, melt the butter, then whisk in the flour, paprika and mustard powder all at once and cook for a couple of minutes whilst whisking.
  12. Slowly pour in the milk, followed by the beer and a splash of Worcestershire sauce, whisking constantly to prevent any lumps.
  13. Stir in the cheese until just melted, then remove from heat and add salt and pepper to taste.
  14. Best served warm with the warm scones. Also goes with well pretzels.
Recipe by Cluck, Muck & Cook at