Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Scottish Cheddar Cheese and Spring Onion Tea-Time Scones
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 35 min
- Servings
- 8.00 Cheese and Spring Onion Scones, serving(s)
Categories
- tea-time snack
Cuisine
- British
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Scottish Cheddar Cheese and Spring Onion Tea-Time Scones brings together 225 g self-raising flour, good pinch mustard powder or cayenne pepper, 100 g butter in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 8 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 225 g self-raising flour
- good pinch mustard powder or cayenne pepper
- 100 g butter
- 200 g cheddar cheese, grated
- 3 spring onions, trimmed and finely chopped
- 2 small eggs or 1 large egg, beaten
- 2 -4 tablespoons buttermilk or 2 -4 tablespoons plain yogurt
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.
Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.
To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.
Keep Cooking
More self-raising flour Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
