Scottish Cheddar Cheese and Spring Onion Tea-Time Scones Recipe
Another one of my Scottish grandmother's recipes! I have several cheese scone recipes posted on Zaar, but this one is one of my favourites. Spring onions are also called green onions or scallions. My mum still makes these regularly and serves them filled with cream cheese (Boursin is great!) and cooked ham, a tea-time scone sandwich! Try to use a mature Scottish cheddar - my favourite comes from the Isle of Mull, but any mature farmhouse cheddar cheese will work. Another idea is to make mini versions of these scones for delightful appetisers, spread them with a filling of your choice - very welcome with a chilled wine or sherry!
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
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.
Add Your Own Notes
Nutrition
Serving: 84gCalories: 306.5kcalCarbohydrates: 21.9gProtein: 10.5gFat: 19.6gSaturated Fat: 12gCholesterol: 88.5mgSodium: 619.8mgFiber: 0.9gSugar: 0.6g
Tried this recipe?Let us know how it was!