These light and fluffy Cheese and Onion scones are a perfect snack, lunchbox filler or accompaniment to soup.
I love savoury scones, from basic cheese scones, to added veg cauliflower cheese scones, and these cheese welsh cakes which are made in a frying pan rather than in the oven. Cheese and onion is a favourite flavour combination of mine, and so it seemed natural to make it into a scone!
There is something so special about homemade scones fresh from the oven that you can’t replicate with bought ones; that crisp outside and soft and fluffy inside. Sweet or savoury, served for afternoon tea, packed for a picnic or lunchbox, or as a side to soup; scones are such a flexible recipe.
Why we love these scones:
- Easy to make – my 3 year old son loves to help me make them. When he isn’t helping 😉 they take less than 10 minute to prepare.
- They make a tasty side, snack or kids lunchbox idea.
- They are eggless scones.
- They can be frozen, either before or after baking.
Preheat your oven and make sure it is at the correct temperature before you place the scones in to cook.
Eggs are the leavening agent and can make them softer than scones made without egg. Scones made with eggs also have a richer taste. If scones are better with or without eggs is entirely up to your taste!
Yes, scones freeze really well. You can freeze them once shaped before cooking – just pop the tray in the freezer and once the scones are frozen place them in a bag or container and freeze for up to 2 months. You can also freeze cooked scones. Cool completely then wrap individually and freeze for up to 2 months. To reheat, place in a moderate oven until piping hot, or give a quick blast in a microwave.
Tips for making fluffy and well risen scones:
- Use cold butter. If it’s a hot day then place your butter in the freezer for a few minutes before you use it.
- Don’t overmix the dough – mix until the dough just starts to come together.
- Handle the dough gently – use your fingertips rather than your whole hands to mix.
- If your cookie cutter is sticking to the dough, dip it in plain flour before cutting each scone.
Scones are best served on the day they are made, but if there are any leftover scones, then store in an airtight container for 2 days.
You can freeze any uneaten scones once cooled completely. Just defrost and reheat in a moderate oven until heated through.
More Lunchbox Ideas
These recipes can be made ahead, and all freeze well too!
- Vegetarian sausage rolls – puff pastry filled with leek and ricotta.
- Spinach pesto pinwheels – these pastry pinwheels with a nut free pesto filling are a favourite recipe on the blog.
- Samosa pinwheels – a spiced vegetable and potato filling wrapped in puff pastry that kids love!
- Ham and cheese pinwheels – ham and cheese and crisp puff pastry, always popular!
- Banana pear muffins – sugar free muffins which freeze well too.
- Oaty Biscuits – chewy oat biscuits, with an optional chocolate drizzle!
Cheese and Onion Scones
- 225g (1.5 c) plain flour ($0.27 /£0.12p)
- 2½ teaspoons baking powder ($0.20 /£0.06p)
- pinch salt ($0.01 /£0.01p)
- 25g (0.8 oz) butter, roughly chopped into cubes ($0.33 /£0.18p)
- 100g (3.5 oz) cheddar cheese, grated ($1.16 /£0.50p)
- 70 ml (⅓ c) milk ($0.12 /£0.05p)
- 60 ml (¼ c) water ($0 /£0)
- 2 spring onions, finely chopped ($0.40 /£0.06p)
- splash Worcestershire sauce, optional ($0.01/£0.01p)
- black pepper ($0.02 /£0.01p)
- 25g (0.8 oz) cheddar cheese, grated, for top of scones ($0.29 /£0.13p)
- Preheat the oven to 200˚C fan / 220˚C/ 392 ˚F convection / 425 ˚F
- Line a baking sheet with baking paper.
- Mix the flour with the baking powder and a pinch of salt.
- Rub in the butter cubes lightly with your fingers until the mixture resembles breadcrumbs.
- Add the grated cheese and spring onions and gently mix.
- Mix the milk, water and Worcestershire sauce (if using) together, the pour into flour mixture.
- Gently mix until the dough mixture starts to come together.
- Tip out onto a floured surface, shape into a round and then roll out with a rolling pin to 3 cm (1.18")
- Cut out with a 6cm (2.4") round cutter.
- Carefully place the the scones onto the baking sheet and sprinkle with the extra grated cheese.
- Place in the oven and bake for 12 minutes, until golden.
- Cool on a wire rack.
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
These are delicious! Recipe has been shared several times.
That’s great to hear Sarah 🙂
Just made these and they are delicious! I put some Dijon mustard in with the milk and water instead or Worcester sauce as I wanted them to be vegetarian. So fluffy and cheesy!
So happy to hear you enjoyed them Clare 🙂 Dijon mustard sounds like a delicious addition!
Thanks for the recipe. For step 4 I used my fingers as I didn’t have any gingers lying about! Haha.
Oops! Thanks for pointing that out Tara! 😉
If you can find it where you live, you can try Henderson’s Relish instead of the Worcestershire sauce.
It is a similar sauce with a slightly different flavour, and as it doesn’t contain anchovies like Worcestershire does it is approved by both the vegetarian society and the vegan society. It is also gluten free so helpful if you know anyone with a gluten intolerance or coeliacs.
That’s a great tip Paul, thankyou!
We made a big batch of Tomato Soup, and I was searching for something to serve alongside it when I came across your recipe. Delicious! I followed the recipe exactly, adding a little pinch of cayenne pepper to the top for a little heat. They are so tasty and simple to prepare – thank you!
The cayenne on the top of the scones sounds like a delicious addition! So happy to hear you like them 🙂