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.
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 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 to the bowl and mix together.
Then add the egg and the milk into the dry ingredients and mix with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough.
Tip the dough onto a lightly floured bench and flatten gently with your hand to about 2cm/ 3/4” thick . Cut out 6 scones with a 5cm square cutter.
Place on the lined baking tray and brush the top of each scone with some milk.
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
Pinch of Pepper and Salt
80g Grated Mature Cheddar Cheese
8 x Silver-Skin Pickled Onions (quartered)
1 tsp English Mustard
1 large egg
75ml Cold Milk
Method:
Preheat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7.
Line a baking tray with parchment.
In a large bowl place the 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, pickled onions and mustard to the bowl and mix.
Then add the egg and the milk into the dry ingredients and mix with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough.
Tip the dough onto a lightly floured bench and flatten gently with your hand to about 2cm/ 3/4” thick.
Cut out 6 scones with a square 5cm cutter.
Place on the lined baking tray and brush with some milk and sprinkle over the 20g of remaining cheese.
Bake for 15-18 minutes.
Sarah’s extra slice......
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.