Cheese and spring onion scones

Step 1/11

Preheat the oven to 220 C

Step 2/11

• 52¾ g Self raising flour
• ⅛ tsp salt
• ⅛ tbsp sugar
• ⅜ tsp baking powder

Whisk flour, sugar, salt and baking powder together in a bowl

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• ⅜ scallions

Chop scallions into thin slices

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• 27¼ g Mature cheddar cheese shredded

Stir in scallions and cheese to bowl

Step 5/11

• ⅜ eggs
• 32¾ g milk
• ⅛ tbsp vegetable oil
• ⅛ tsp Dijon mustard

Whisk milk, 1 egg, oil and mustard in a different bowl

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Add wet mixture into dry mixture and stir

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Lightly flour work surface and kneed dough till together

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Roll to 1 inch thick and cut using a 2.5 inch diameter cutter

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Place the cutouts onto a baking paper lined oven tray

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Whisk remaining egg and brush over the scones

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Bake for 15 minutes or until gold ten brown on top