The Absolute Best Cheese & 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
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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.
Notes
Covering the scones with a tea towel will slightly steam them and give you a nice fluffy texture on the outside of the scone. However, if you prefer a crunchy outer leave the tea towel off the scones.
Servings: 12