Cheese and spring onion scones recipe
These savoury scones are great for a quick grab-and-go snack to make for less. Sweet and mild spring onions and sharp cheddar make for a great taste combo - add smoked salmon and soft cheese to bring this snack to the next level, or serve without the salmon to keep them veggie
See method- Serves 8
- 25 mins to prepare and 25 mins to cook
- 283 calories / serving
- Freezable
Ingredients
- 330g plain flour, plus extra for dusting
- 20g baking powder
- 1 tsp demerara sugar
- ¼ tsp salt
- 80g butter, at room temperature, diced
- 60g Cheddar, finely grated
- 100g bunch spring onions, finely sliced
- 1 large egg
- 170ml milk
- Soft cheese and smoked salmon, to serve (optional)
Each serving contains
- Energy
- 1185kJ 283.0kcal
- Fat
- 13g
- Saturates
- 7g
- Salt
- 1.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 35.9gProtein 8.2gFibre 1.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the flour, baking powder, sugar and salt in a food processor and pulse to combine. Add the butter and blitz until fully blended into the flour – it should look like very fine crumbs.
- Transfer the mixture to a large bowl and stir through the cheese and spring onions. In a separate bowl, whisk the egg and milk with a fork. Set aside 2 tbsp for the glaze and fold the rest into the flour mix to make a shaggy dough.
- Tip the dough onto a lightly floured surface and knead very briefly to just bring it together. Roll into a disk about 3cm thick. Dust a 7cm round cutter with flour, then press into the dough to cut out scones, keeping the cuts as close together as possible. Re-flour the cutter each time, and don’t twist it: this will help seal the edges and ensure the scones rise properly. Reroll the trimmings and repeat to make 8 scones.
- Transfer the scones to a baking tray and brush with the reserved egg wash. Bake for about 25 mins until the scones are risen and golden brown. Transfer to a wire rack to cool completely. Best eaten fresh, but will keep in an airtight container for up to 2 days, or can be frozen. Serve with soft cheese and smoked salmon, if you like.
- See more Baking recipes
Freezing and defrosting disclaimer
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
