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Cheddar and Spring Onion Scones
Sharp cheddar, nutty parmesan, and fresh spring onions pack these savory scones with bold flavor. A splash of buttermilk keeps the crumb incredibly tender, while a pinch of cayenne pepper adds just a hint of background heat. You'll love how they bake up tall with a beautiful golden crust. They're fantastic warm right out of the oven with a pat of butter, or paired with a steaming bowl of tomato soup for a cozy lunch.
Equipment
- Oven
- Baking sheet
Ingredients
- 300g plain flour, plus extra for dusting
- 3 teaspoons baking powder
- ¼–½ teaspoon cayenne pepper
- 60g unsalted butter, chilled and diced
- 100g Cheddar, finely grated, plus 1 tablespoon
- 25g Parmesan, finely grated
- 4 spring onions, finely chopped
- 100g buttermilk
- 125ml milk, plus 1 tablespoon for glazing
- 5cm round cutter
Instructions
- 1Heat the oven to 220°C (200°C fan or gas mark 7) and line a baking sheet with parchment paper.
- 2Sift the 300g plain flour, 3 teaspoons baking powder, and cayenne pepper into a large mixing bowl. Season with salt and black pepper, then add the 60g diced chilled butter.
- 3Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Leaving tiny specks of butter creates a flakier texture. Stir in 100g of the grated Cheddar, the Parmesan, and the chopped spring onions.
- 4Create a well in the middle of the dry ingredients and pour in the 100g buttermilk along with 125ml of milk. Stir the liquids into the flour with a round-bladed knife until a shaggy dough forms, then gently gather the dough into a ball with your hands.
- 5Turn the dough out onto a lightly floured surface and knead it for a maximum of 10 seconds. Don't overwork the dough, or the scones will turn out tough. Pat the dough into a disc about 2cm thick and cut out rounds using a 5cm cutter, gathering and re-rolling any scraps.
- 6Place the cut scones onto the lined baking sheet, leaving a small gap between each piece. Brush the tops lightly with the remaining 1 tablespoon of milk and sprinkle with the reserved 1 tablespoon of Cheddar.
- 7Bake for roughly 12 minutes until the scones are puffed and golden brown. Transfer to a wire rack to cool slightly before serving.
Notes
- Storage: These scones are best eaten on the day they're made, but you can store leftovers in an airtight container at room temperature for up to 2 days.
- Serving: They're fantastic split open and spread with salted butter or cream cheese, or served alongside a hot bowl of soup.
- Make ahead: You can freeze the unbaked, cut scones on a baking sheet, then transfer them to a freezer bag. Bake them straight from frozen, adding a few extra minutes to the cooking time.