The Little Milk Journal

Cheese & Spring Onion Scones

Cheese & Spring Onion Scones
  • 225 g self-raising flour
  • good pinch mustard powder or cayenne pepper
  • 100 g butter
  • 200 g The Little Milk Company Vintage or Mature Organic Cheese grated
  • 3 spring onions, trimmed and finely chopped
  • 2 small eggs or 1 large egg, beaten
  • 2 -4 tablespoons buttermilk or 2 -4 tablespoons plain yogurt
  1. Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
  2. Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
  3. Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghurt, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface. The KEY to lovely scones is NOT to mix the dough too much.
  4. Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
  5. Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
  6. Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
  7. Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer
  8. To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.

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