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Cheese and spring onion scones

Based on 1 ratings

Reeves Campbell

Community Member

Difficulty

Easy ­čĹî
15
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Pieces:-11+
290 g Self raising flour
1 tsp salt
1 tbsp sugar
2 tsp baking powder
scallions
150 g Mature cheddar cheese shredded
eggs
180 g milk
1 tbsp vegetable oil
1 tsp Dijon mustard
  • Step 1/11

    Preheat the oven to 220 C

  • Step 2/11

    • 290 g Self raising flour
    • 1 tsp salt
    • 1 tbsp sugar
    • 2 tsp baking powder

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

  • Step 3/11

    • scallions

    Chop scallions into thin slices

  • Step 4/11

    • 150 g Mature cheddar cheese shredded

    Stir in scallions and cheese to bowl

  • Step 5/11

    • eggs
    • 180 g milk
    • 1 tbsp vegetable oil
    • 1 tsp Dijon mustard

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

  • Step 6/11

    Add wet mixture into dry mixture and stir

  • Step 7/11

    Lightly flour work surface and kneed dough till together

  • Step 8/11

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

  • Step 9/11

    Place the cutouts onto a baking paper lined oven tray

  • Step 10/11

    Whisk remaining egg and brush over the scones

  • Step 11/11

    Bake for 15 minutes or until gold ten brown on top