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freshly baked cheese and onion scones, some cooling on a wire rack, others on baking paper

Cheese and Onion Scones

admin
These light and fluffy cheese and onion scones are great easy recipe for lunchboxes, snacks or accompaniment for soups and stews.
4.95 from 18 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Lunch, Side Dish, Snacks | Lunchbox
Cuisine British
Servings 6 scones
Calories 260 kcal

Ingredients
  

  • 225g (1.5 c) plain flour
  • 2½ teaspoons baking powder
  • pinch salt
  • 25g (0.8 oz) butter roughly chopped into cubes
  • 100g (3.5 oz) cheddar cheese grated
  • 70 ml (⅓ c) milk
  • 60 ml (¼ c) water
  • 2 spring onions finely chopped
  • splash Worcestershire sauce optional - leave out if vegetarian
  • black pepper
  • 25g (1 oz) cheddar cheese grated, for top of scones

Instructions
 

  • 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.

Video

Notes

Worcestershire sauce is optional, you could add a pinch of mustard powder if you prefer.
If using self raising flour then omit the baking powder.
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.
If your cookie cutter is sticking to the dough, dip it in plain flour before cutting each scone.
To freeze scones: 
Unbaked: Freeze cut scones on the tray then transfer to a container/bag when frozen. Bake from frozen, they will take 3-5 minutes longer to cook.
Baked: Cool scones completely then wrap separately and take out as many as you need. Defrost and then heat in  the oven or briefly in the microwave (too long in the microwave makes the scones tough)

Nutrition

Calories: 260kcalCarbohydrates: 30gProtein: 10gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 32mgSodium: 343mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 372IUVitamin C: 1mgCalcium: 271mgIron: 2mg
Keyword eggless scones, fluffy scones, savoury scones

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