Savoury scones may not be the first option for many, but they are so delicious. These cheese and spring onion ones are totally addictive. Did I mention that all you need is a thick swathe of butter and you’re on another level of happiness!
They are the perfect addition to any breakfast or brunch table, and of course, school lunch boxes too. My boys are no longer in school so that’s a yay for me.
Before we drift away from these gorgeous savoury scones with those sprinkled pops of green onion and yellow bits of cheese, it comes with one disclaimer. If you make nothing else from my page, you have to make this!
These cheese and spring onion scone are totally addictive. Especially warm straight from the oven, swathed with butter! Pure bliss!
I have grown so much of spring onion that I needed to develop a recipe that will make use of my harvest. So yes, I used the spring onions from my garden.
I used cheddar cheese. You could use a combination of cheddar and Gouda if you prefer.
Go with what works for your family too.
I’m all for cheese, so the more cheese, the merrier
I used a biscuit cutter to cut my scones into rounds.
You can use a larger size cutter or cut into triangle scones, but you might need to adjust the baking times.
This cheese scone recipe will certainly not disappoint. They come together in minutes, bake quickly, and yields so much flavour and taste in one bite.
Use cold butter for scones and Do Not over mix the dough. The less you mix, the better. Mix until the liquid is just incorporated. If you have leftover liquid, do not add it in. Use it for another purpose.
STORAGE TIPS
We love serving them warm but you can also store them in an airtight container for up to 3 days if you have any leftovers.
If freezing, let the scones cool completely, then place in a re-sealable bag or airtight container before placing in the freezer. Freeze the scones for up to 3 months. Thaw completely at room temperature before serving.
Makes 15 scones (depending on size of cutter)
CHEESE & SPRING ONION SCONES
Ingredients
- 3 cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- ½ tsp crushed red pepper flakes
- 1 cup sharp white cheddar cheese, shredded
- ½ cup cold butter
- ½-¾ cup green onions, thinly snipped.
- 1 cup buttermilk (I used inkomaas)
- ¼ cup milk or 1 egg beaten with 1 tablespoon water for the egg wash
- 1 tsp salt
Instructions
- Preheat the oven to 180 degree celcius.
- You can line a baking sheet with parchment but I didn’t. I sprayed the baking sheet with cook ‘n spray.
- In a large clean bowl whisk together the flour, baking powder, salt, and crushed red pepper. Add the cheese and incorporate it into the flour with your fingers.
- Add in the cold butter into the bowl. Use your fingers to incorporate the butter into the dough until mostly crumbles form.
- Add in the green onions and combine them into the dough until you have those beautiful green flecks distributed all over.
- Pour in the buttermilk and gently incorporate it, bringing the dough together.
- The less you mix the better, yet you want the dough to come together.
- Turn the dough out onto a floured surface and pat out to about 2.5 cm thick. Cut the dough using a biscuit cutter. You should have about 15 scones, (depending on the size of the cutter, you could have more or a little less).
- Place them on the baking sheet about 2 cm apart.
- Brush the tops with milk or egg wash.
- Bake for 10-12 minutes. The tops will be a golden colour and the scones will have puffed up.
- Scones are best served warm but will keep in an airtight container for 2 to 3 days.
- Swathe with thick butter whilst warm and devour.
