Cheese and Onion Scones

Packed full of cheesy savoury flavour these cheese and onion scones are the real deal. Light and fluffy within they are absolutely delicious served warm with butter.

Course cake, Snack

Cuisine English

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 424kcal

Author Apply To Face Blog

Ingredients

225 grams self raising flour
50 grams unsalted butter
150 mls milk
120 grams mature cheddar
1 gram salt
6 medium spring onions sliced diagonally or snipped
1 egg beaten egg wash

Metric - U S Customary

Instructions

Preheat your oven to 200 C/400F/Gas Mark 6.
Put 225 grams flour, 1 gram salt into a large mixing bowl or food processor.
Tip and then rub 50 grams cold butter into the flour with your fingertips or whizz with the flour in the food processor for 20 seconds or so until you are looking at fine breadcrumbs in your bowl.
If using a food processor then tip the fine rubble into a large mixing bowl.
Tip the 120 grams of mature cheddar cheese and six sliced/snipped spring onions in and then pour in the 150 mls milk.
Using a wide bladed blunt knife or similar stir the milk into the mixture until you get a shaggy dough.
Now is the time to get your hands in and squish the dough into a smoother dough ball still in the bowl. Tip it out onto a very lightly floured surface.
Using your hands and/or a rolling pin very gently shape the dough to 3.5 cm thick. It will be a relatively small shape. Using a 6 cm cutter or similar cut out the scones. Dip your cutter into flour in between cutting out rounds so as to stop the dough sticking.
Reshape the left overs and gently repeat until you run out. If the last is not enough to fashion a whole scone then just use your hands to make a scone shape. That one is yours......cooks perks.
Brush with beaten egg wash and bake for approx 15 minutes
Cool on a wire rack a little before slicing open warm and slathering with butter.

Notes

Dip your cutter in flour to stop the scone mix sticking to it.

Don't be tempted to damp down the strength of the cheese. It needs a strong cheese hit for the flavour.

Be careful not to overwork the dough. Just enough to bring it all together and so that the mixture forms a dough.

Don't twist the cutter just push straight down when cutting out the scones.

I always advise an oven thermometer as the temperature can really vary oven to oven. My last oven was always much hotter than the dial indicated.

Nutrition