Cheese and onion scones are one of my favourites when I am craving comfort food for lunch. They really are quick to make and are just wonderful fresh from the oven and slathered with cold butter. Perfect with a cup of tea when the British summer isn’t as warm as it should be! Heather x
Ingredients
- 225g self raising flour
- 60g butter (soft)
- 60g caster sugar
- milk
- 200g strong Cheddar cheese (or blue cheese)
- 4 or 5 spring onions
- egg to glaze
Method
- Line two baking sheets with greaseproof paper and preheat the oven to 180º fan/gas 6.
- Add the flour and sugar to a large bowl. With your hands, add in the butter and rub it into the flour and sugar mixture. This involves rubbing your fingers together in the butter and flour mixture until the butter is entirely combined and the mixture resembles breadcrumbs.
- Grate all the cheese and add ¾ of it into the mixture. Slice the root off the spring onions, and then chop them into the mixture too (discarding the top of the leaves). Stir the mixture together until the cheese and onion pieces have been integrated.
- Pour in a little milk and stir the mixture together with your hands. Continue to add milk a splash at a time until the mixture comes together to form a soft dough (you don’t need to knead the dough).
- Tip out onto a floured surface. Gently press out the mixture with your hands until it is about an inch thick. Using a cutter (you can just use a knife), cut out the scones and place on the trays.
- Gently reform the dough and repeat the cutting until all the dough is used up. It should give you six to ten small scones (depending on how big your cutter is). I often make savoury dough into triangles so as to differentiate from sweet scones.
- Beat the egg in a small bowl with a fork and brush the beaten mix onto the top of the scones. Sprinkle the remaining grated cheese over the top. Bake in the oven for 15 minutes or until golden brown on top.
- By all means leave them to cool … but they taste fantastic straight from the oven!
