Overview
Cheese and onion scones
By Amy // Posted Feb 16, 2021 // Category Savoury
My Cheese and Onion Scones taste much better than the ones you get at a cafe! They’re buttery, crumbly and ever so fluffy. My scones are more British-like, which means they aren’t as large and dry as American ones can be.
They’re the perfect snack to have any time throughout the day. Heat it up in the microwave and have it with some butter, not much can beat that. I usually serve my scones freshly baked with some homemade soup.
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tips
1. Use cold butter
The reason why you need cold butter is because it makes fluffy and flaky scones. If your butter is cold, then your butter won’t melt before it hits the oven. The steam from the water in the butter helps make the beautiful texture we want in scones.
If you’re worried about the butter melting, you can also use a pastry cutter, instead of your finger tips to rub the butter into the flour.
2. Don’t overwork your dough
When you add the milk to your flour mixture, just mix it enough and stop when a dough forms. Remember to move quickly so that the dough remains cold.
Don’t worry if your dough has lumps and small pockets of flour. It just needs to be mix enough so that it can be shaped.
3. Keep in the fridge
If for some reason your oven isn’t heated or if you experience some delays, keep the dough in the fridge.
4. Change to your liking
I put some strong cheddar into my scones but you can also use Parmesan as well. If you want to, add a tablespoon of freshly chopped parsley inside. You could even use some caramelised onions instead of fresh onions.
Turn your oven on to 180 degree Celsius (375F) and line a baking tray with baking paper. Sift the flour and baking powder into a large bowl. Then, cut the cold butter into 1 cm cubes.
Put the butter into the bowl with the flour and rub in the butter cubes using the tips of your finger tips. Continue until the mixture resembles coarse crumbs. Add the salt, pepper, onion and cheese and stir to combine.
In a medium bowl, whisk the milk and the mustard together. Add the milk mixture into the flour mixture and mix until it becomes a soft dough.
Shape the dough into a circle and press down gently. Using a knife, portion it into 8 pieces. You should shape each piece individually again so that it looks like a wedge.
In a small bowl, mix the egg yolk and teaspoon of milk together. Brush it on top of each scone and top it with more grated cheese. Place the scones onto your prepared baking tray and bake for around 17-20 minutes.
Serve warm with some butter. When cooled, store in a airtight container at room temperature for up to 2 days and up to a week in the fridge.
Ingredients
Directions
Turn your oven on to 180 degree Celsius (375F) and line a baking tray with baking paper. Sift the flour and baking powder into a large bowl. Then, cut the cold butter into 1 cm cubes.
Put the butter into the bowl with the flour and rub in the butter cubes using the tips of your finger tips. Continue until the mixture resembles coarse crumbs. Add the salt, pepper, onion and cheese and stir to combine.
In a medium bowl, whisk the milk and the mustard together. Add the milk mixture into the flour mixture and mix until it becomes a soft dough.
Shape the dough into a circle and press down gently. Using a knife, portion it into 8 pieces. You should shape each piece individually again so that it looks like a wedge.
In a small bowl, mix the egg yolk and teaspoon of milk together. Brush it on top of each scone and top it with more grated cheese. Place the scones onto your prepared baking tray and bake for around 17-20 minutes.
Serve warm with some butter. When cooled, store in a airtight container at room temperature for up to 2 days and up to a week in the fridge.
Servings 8
- Amount Per Serving
- Calories 334
- % Daily Value *
- Total Fat 13.8g22%
- Saturated Fat 8.3g42%
- Cholesterol 60mg20%
- Sodium 390mg17%
- Potassium 194mg6%
- Total Carbohydrate 44.7g15%
- Dietary Fiber 1.8g8%
- Sugars 2.4g
- Protein 7.4g15%
- Calcium 85%
- Iron 3%
- Vitamin D 24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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