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
- 1 medium diced onion
Instructions
- Preheat oven to 180℃ fan bake.
- Place all ingredients except the milk in a bowl.
- Use a butter knife mix the flour through the cheese and butter to coat them. Do not rub the flour through the butter with your hands. 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.
