Scottish Cheddar Cheese and Spring Onion Tea Time Scones
Elevate your tea time with these savory Scottish Cheddar Cheese and Spring Onion Scones, a delightful blend of flaky, buttery layers and bold flavors. Perfectly balanced with the richness of sharp Scottish cheddar and the fresh, aromatic touch of spring onions, these scones are a savory twist on a classic favorite. With a crisp, golden top sprinkled with extra cheese and a tender interior, they’re ideal for a warm snack, a comforting brunch, or pairing with soup or salad. Ready in just over 30 minutes, this easy-to-follow recipe uses simple ingredients and features a no-fuss dough that comes together effortlessly. Serve these melt-in-your-mouth scones fresh from the oven, enjoying their irresistible combination of creamy cheese and herby onions—pure comfort in every bite.
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 2 tsp baking powder
- 60 g unsalted butter
- 100 g Scottish cheddar cheese, grated
- 3 medium stalks spring onions, finely chopped
- 120 ml whole milk
- 1 large egg
- 0.5 tsp salt
- 0.25 tsp black pepper
- 15 g extra cheddar cheese, grated (for topping)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
Add the chilled unsalted butter to the bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
Stir in the grated Scottish cheddar cheese and finely chopped spring onions, ensuring they are evenly distributed.
In a separate small bowl, whisk together the milk and egg. Reserve about 1 tablespoon of this mixture for brushing the tops of the scones.
Make a well in the center of the dry ingredients and pour in the milk and egg mixture. Gently mix with a fork or your hands until a soft dough forms. Do not overwork the dough, as this can make the scones tough.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat or roll it out to a thickness of about 2 cm (3/4 inch).
Using a 6 cm (2.5 inch) round cutter, cut out scones and place them on the prepared baking sheet. Bring the dough scraps together, re-roll, and cut out additional scones until all the dough is used.
Brush the tops of the scones with the reserved milk and egg mixture, then sprinkle a small amount of grated cheddar cheese over each.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and transfer to a wire rack to cool slightly. Serve warm with butter or enjoy on their own.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.3 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1036 mg | 80% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
