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Cheese and spring onion scones recipe

Cheese and spring onion scones recipe

29 ratings

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


  • 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)

Perfect with:

Tesco Finest Prosecco Doc 75ClRich salmon and tangy cream cheese are the perfect match for this elegant, citrussy prosecco Tesco Finest Prosecco Doc 75Cl
Rich salmon and tangy cream cheese are the perfect match for this elegant, citrussy prosecco
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    7g 36%
  • Sugars

    2g 3%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 35.9g Protein 8.2g Fibre 1.7g


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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