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.

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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. I use these cutters available on Amazon

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

Sarah's skill: Easy

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.

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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.