Cheese and spring onion scones
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
-
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.
View full recipe details