• Sarah L Samuels

Cheese, Crispy Onion and Paprika Scones

I went to IKEA recently and bought a pot of crispy onions and have been wondering what to use them for apart from hot dogs! So I decided to make some scones for lunch today and add the onions to my cheese scone recipe. Instead if the mustard I added a bit of sweet paprika for a slightly smoky taste.



They are really tasty on their own with just butter or pair perfectly with a delicious French onion soup.


When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers loved them. This is a variation on my cheese scones.

Jump to recipe


To start pre-heat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7 and line a baking tray with parchment.

In a large bowl weigh out the SR flour and butter then add the salt and pepper.



Rub the butter into the flour until you have a texture of fine breadcrumbs.


Add 60g of the cheese, crispy onions and sweet paprika.



In a measuring jug put the milk and egg and lightly whisk with a fork.



Add 3/4 of milk mixture into the dry ingredients and bring together with your hands. Add the remaining milk mixture as required until the dough comes together.


Tip the dough onto a lightly floured bench and roll gently to about 2cm/ 3/4” thick with a 5cm Cutter. Place on greased baking tray and brush with some milk or egg.



Then sprinkle over the 20g of remaining cheese and some more crispy onions.



Bake for 15-18 minutes - check the base of the scone is nice and brown which is a sign it is perfectly baked!



Cheese, Crispy Onion and Paprika Scones


Sarah’s servings: 6

Baking time: 15-18 minutes


Ingredients:

230g Self Raising Flour

65g Unsalted cold cubed butter

80g Grated mature cheddar cheese

30g Crispy onions

1 1/2 tsp Sweet Paprika

75ml Cold Milk

1 large egg

Pinch of pepper and salt

Extra tablespoon crispy onions for the tops.


Method:


  1. Preheat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7.

  2. Line a baking tray with parchment.

  3. In a large bowl weigh out the SR flour and butter then add the salt and pepper.

  4. Rub the butter into the flour until you have a texture of fine breadcrumbs.

  5. Add 60g of the cheese, crispy onions and paprika.

  6. In a measuring jug put the milk and egg and lightly whisk with a fork.

  7. Add 3/4 of milk mixture into the dry ingredients and bring together with your hands. Add the remaining milk mixture as required until the dough comes together.

  8. Tip the dough onto a lightly floured bench and roll gently to about 2cm/ 3/4” thick with a 5cm Cutter.

  9. Place on greased baking tray and brush with some milk and sprinkle over the 20g of remaining cheese and some more crispy onions.

  10. Bake for 15-18 minutes.




Download recipe

CheeseCrispyOnionPaprikaScones
.pdf
Download PDF • 137KB

Sarah’s extra slice......


When cutting out the scones do not twist the cutter as the scones will not rise evenly or straight.


Makes approx 6 scones -just double the recipe if you want more.


Crispy onions are readily available at most supermarkets as well as Ikea. You can make your own but cutting an onion, dip in some plain flour and fry.


You can use different flavours of cheese but I love a strong mature cheddar.


I prefer a silicone baking brush as they are easy to clean and don’t loose hairs.





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