The Absolute Best Cheese and Onion Scones
These scones have been a huge hit in my old catering days. We used to make dozens every day. They have a soft texture, and you will enjoy every bite.
The recipe can also be used as a panty DIY mix, and you can find a post all about it HERE
I love to whip these scones up for my hard-working farmer husband and they are one of his most favourite treats for morning or afternoon tea.
Some other types I love to make are
- Date scones with jam and whipped cream
- Ham and Cheese
- Sundried Tomato and Feta
- Bacon and Spring Onions
The absolute best cheese and onion scones
Instructions
- Preheat oven to 180℃ fan bake.
- Place all ingredients except the milk in a bowl.
- Using your hands mix the flour through the cheese and butter to coat them. Do not rub the flour through the butter. Keep it as cold and unhandled as possible.
- Pour the milk into the dry mix.
- Use a knife to mix the dough until it comes together. Do not handle or over-mix. It should be a wet-looking dough. If the dough looks too dry, add more milk. If the dough looks too wet, add a little more flour.
- Turn the scone mix out onto a floured bench and bring it together to make a flat dough, that is roughly 2cm high.
- Using either a jar or glass, cut out round scones. Keep cutting out rounds until all the dough has been used, reforming the dough as needed.
- Place scones onto a lined baking tray.
- Brush with milk and pop into the oven for roughly 10-12 minutes, until golden.
More about the scones
Scones are best eaten on the day of cooking; however, you can freeze the uncooked scone dough.
Once frozen, transfer the scone dough into a zip lock bag and store in the freezer until ready to be cooked.
You can also bake them first and then freeze them.
I like to keep mine in an airtight container but trust me they never last more than 24 hours!
I have a YouTube video showing you how I make these scones, and it is a great way to see exactly how I have made them. You can find the video HERE
You can make these scones diary free by replacing the milk for any other type of non-diary milk and omitting the butter. Use diary free cheese if you have any.
The Absolute Best Cheese & Onion Scones
Ingredients
- 3 cups plain flour
- 6 tsp baking powder
- 1 tsp salt
- 50 g butter grated
- 1 cup cheese grated
- 1 1/4 cups milk
- fresh parsley or chives
Instructions
- Preheat oven to 180℃ fan bake.
- Place all ingredients except the milk in a bowl.
- Using your hands mix the flour through the cheese and butter to coat them. Do not rub the flour through the butter. Keep it as cold and unhandled as possible.
- Get a butter knife and pour the milk in. Using the knife, mix the dough until it just comes together. Again, do not handle or over-mix. It should be a wet-looking dough. Add more milk if needed or a little more flour if it is too wet.
- Turn the scone dough out onto a floured bench and bring it together to make a flat dough that is roughly 2cm high.
- Using either a jar or glass, cut out round scones. Keep cutting out rounds until all the dough has been used, reforming the dough as needed.
- Place scones onto a lined baking tray. Brush with milk and pop into the oven for roughly 10-12 minutes, until golden.
