3 Cup Cheese Bread or Scones

Two slices of bread buttered next to the rest of the bread made from 3 cups of different cheese, cold meat cuts and sprinkled with parsley

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Felt like baking something quick, easy but still delicious. OK, what do I have for ingredients that I can use to make without going to the shop to buy more ingredients?
Then I remembered that yonks ago, I used to make drop scones, and as it's such a simple recipe I did not even look it up again but just went with what I remembered. I ended up making a double recipe, as per the below, but feel free to make only half should you wish.


Units Scale
  • 2 cups cake flour (I always use Easy Blending flour – I am in Canada so not sure if you will get it, but regular cake flour, all-purpose flour will be perfect)
  • 2 cups of milk (I used 1 cup of buttermilk, as I wanted to use it before the expiry date, and 1 cup of regular milk). I poured the regular milk in the carton to wash out the buttermilk and use that as well.
  • 2 cups of sharp grated cheese
  • 6 teaspoons of baking powder
  • Dried Parsely
  • 1 cheese griller sausage cut into small pieces *
  • 2 slices of corned beef cold cut, also chopped up *


*You can add any meat product you wish (in total about ½ to ¾ cup per single recipe), but as I made a double recipe, I added approximately 1½ cup of finely chopped meat.

In a large bowl, add all the ingredients and mix through. Let it sit while you prepare the pan.

As I made a bread loaf this time, I used pan release (any of your choice) and coated the inside liberally.

Now once done the mixture will have puffed up slightly from the baking powder. Perfect, exactly what you wanted.

Gently add this to the tin, or if you prefer scoop it out (the size you want the drop scones, ± 1/4 cup) and place it on a baking tray covered with parchment paper to make drop scones.

Sprinkle some dried parsley over the top before baking.

For the bread, bake in a preheated oven at 350F (180C) for 30 minutes or until a testing pin inserted in the middle comes out clean.

Remember as you have cheese in your mixture, it may not be perfectly clean as you may have stuck your testing pin through the cheese. You will know when done, I am sure of that.

I ALWAYS, leave any baking I do in the oven, (switched off) for 5 – 10 minutes, depending on what I bake, and in this case, I left it for 10 minutes and it's absolutely perfect.

Take it out, and let it cool down slightly before you remove it from the bread pan and let it cool properly on a wire rack before cutting.

Enjoy it with butter and a cuppa coffee.

**Note: Ingredients for the double recipe


Prepared, tried, and tested owner, EsmeSlabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SATasty Recipes – Saffas Daily Recipes

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