Cheese & Red Onion Scones

Sarah L Samuels
Sep 18
2 min read

This recipe is based on my cafe cheese scone recipe but with the addition of some red onions as I thought they would go well with my butternut squash and red onion soup recipe.

We always made fruit and cheese scones in my cafe every morning and they were always good sellers. They were always freshly made every day and to me this is when scones are definitely at their best!

They were one of the best sellers in the cafe and some days I would have to make an extra batch as they had all sold out.

It took many tries to get a recipe I was happy with and my customers loved them and I always made them with a square cutter - not sure why but I always did!

They are lovely with a bowl of soup for lunch or warm from the oven with lots of butter!

Jump to recipe

Start by pre-heating the oven to 220°C (200°C fan), then line a baking tray with parchment.

Then in a large bowl weigh out the self raising flour, butter, salt and pepper.

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

Add 60g of the cheese, onions, mustard, egg and milk.

Mix everything together with a knife until all the ingredients are fully combined.

Use your hands to bring it together.

Then place the dough onto a lightly floured bench and flatten gently to about 2cm/ 3/4” thick.

Cut the scones out with a 5cm square cutter.

Place on the lined baking tray and brush with some milk and sprinkle over the 20g of remaining cheese. Add some extra onion for decoration (optional).

Bake for 12-15 minutes.

Cheese & Red Onion Scones

Sarah’s servings: 6

Sarah's Skill: Easy

Baking time: 12-15 minutes

INGREDIENTS

230g self raising flour

65g unsalted butter, cubed

½ tsp pepper

½ tsp salt

80g mature cheddar cheese, grated

1 red onion, finely chopped

1tsp English mustard

1 large egg

75ml cold milk

METHOD

Preheat the oven to 220°C (200°C fan).
Line a baking tray with baking parchment.
In a large bowl weigh out the self raising flour, butter, salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add 60g of the cheese, onions and the mustard.
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 to about 2cm/ 3/4 inch thick.
Cut the six scones out with a 5cm square cutter.
Place on the lined baking tray and brush with some milk and sprinkle over the 20g of remaining cheese evenly between the scones. You can add some extra onion for decoration (optional).
Bake for 12-15 minutes.