• Sarah L Samuels

Cheese, Pickled Onion & Mustard Scones

I have been trying out quite a few savoury scone recipes and this one is based on my Husband’s favourite flavours! Cheese, pickled onions and mustard. He is not a fan of sweet bakes but likes my savoury scones so this was a treat for him!



They are really tasty on their own with just butter or pair perfectly with some tomatoes, apple and cheese for a ploughman’s lunch.


When I had my cafe I was making scones every morning before we opened and 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, diced pickled onions and mustard.



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 evenly sprinkle over the 20g of remaining cheese.



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



Cheese, Pickled Onion and Mustard 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

8 x Silver-skin pickled onions (quartered)

1 tsp English mustard

75ml Cold Milk

1 large egg

Pinch of pepper and salt


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, pickled onions and mustard.

  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.

  10. Bake for 15-18 minutes.



Download recipe

CheesePickledOnionScones
.pdf
Download PDF • 123KB

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.


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.



314 views0 comments

Recent Posts

See All