Cheese and Onion Scones

Cheese and onion scone on a baking tray

Overview

Half of a cheese and onion scone

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. 

Check out my favourite savoury recipes.
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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.

RatingDifficultyBeginner

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Cheese and onion scone on a baking tray

Yields8 Servings
Prep Time10 minsCook Time17 minsTotal Time27 mins

 3 ½ cups self-raising flour, sifted (454 gr)
 1 tsp baking powder
 ½ cup salted butter, cold (113 grams)
 ½ cup strong cheese, grated (113 grams)
 1 small onion, thinly diced
 1 tsp fine salt
 1 tsp ground black pepper
 1 tbsp English mustard
 275 ml whole milk
Topping
 1 egg yolk
 1 tsp milk
 extra grated cheese

1

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.

2

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.

3

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.

4

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.

5

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.

6

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

 3 ½ cups self-raising flour, sifted (454 gr)
 1 tsp baking powder
 ½ cup salted butter, cold (113 grams)
 ½ cup strong cheese, grated (113 grams)
 1 small onion, thinly diced
 1 tsp fine salt
 1 tsp ground black pepper
 1 tbsp English mustard
 275 ml whole milk
Topping
 1 egg yolk
 1 tsp milk
 extra grated cheese

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

Cheese and Onion Scones
Nutrition Facts

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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