Cheese & Spring Onion Scones

These scones are delicious but even more delicious when you eat them fresh from the oven with lashings of butter....& yes I speak from experience!

Great as a snack as they are or with soup.

 

Makes 8-12 scones (depending on how big your pastry cutter is!) at approx 10p each

Prep time 15 minutes Cooking time 12 minutes

Level 🍴

 

 

Ingredients

50g unsalted butter

225g self raising flour, plus extra for dusting

100g grated cheddar cheese (plus a little extra for the tops-optional)

1 bunch spring onions, finely chopped

150ml milk

pinch of black pepper

Pre-heat the oven to 220C/200Fan/Gas 7, grease & line a flat baking tray

In a large bowl, rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of black pepper. (Not really any need for salt as there is plenty in the cheese.)

Stir in the cheese & spring onions.

Mix in the milk a spoonful at a time with a flat knife to make the dough.

Transfer the dough to a floured surface & knead for 1-2 minutes until firm & pliable.

 

 

 

Transfer the dough to a floured surface & knead for 1-2 minutes until firm & pliable.

At this stage you can either separate the dough into 8-12 pieces & mould into a scone shape or flatten the dough out to about 2cm thick & use a pastry cutter.

Place the scones on to the prepared tray & brush either with milk or a mixture of egg yolk & milk then top with a little more grated cheese if you like. 

 

 

 

 

 

Bake for 12-15 minutes until golden & risen.

Serve warm!

Print Friendly and PDF