1 / 1
Cheddar and Spring Onion Scones
Chilled butter cuts into plain flour and baking powder before finely grated cheddar, parmesan, chopped spring onions, and cayenne pepper go in. Buttermilk and milk bring the dough together; a reserved tablespoon of cheddar goes on top of each round before the milk glaze. The scones cut out at 5cm and bake in 30 minutes, rising with a defined golden crown. Makes 10 — good warm from the oven alongside tomato soup, or split and spread with butter the following morning.
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.
