Cheese & Onion Scones
I must admit that these are THE most delicious cheese scones even though I say so myself! They are heavenly when cut in half and toasted under a grill and served with fresh butter.
Ingredients
- 450g of Self Raising Flour
- 115g of margarine or softened butter (I prefer Stork margarine for this)
- 2 teaspoons of baking powder
- 2 teaspoons of dried mustard powder
- 2 tablespoons of finely grated Parmesan or hard Italian cheese
- 2 tablespoons of grated mature cheddar
- 2 tablespoons of dried crispy salad onions.
- 1/2 level teaspoon of salt
- half a pint of milk or thereabouts (I usually use skimmed milk but you can use any milk)
Start by preheating your oven to 150 degrees C.
Weigh and place the flour in your mixer mixing bowl add the baking powder, mustard powder, Parmesan and salt then add the margarine.
Gradually mix until the mixture looks like fine breadcrumbs, add the cheese and the dried onions and then slowly add the milk as you are mixing.
If the mixture is too dry add more milk but do not add too much as the mixture will go all sloppy.
The mixture should come away easily from the side and bottom of the bowl as it’s mixing and go into a large ball.
When the mixture gets like that STOP adding milk.
Tip the sticky mixture out onto a floured surface and pat flatter until about 2 inches in height.
Use a cutter to cut down to make a scone shape. The mixture should be about the full height of your cutter.
Place on a baking tray with quite a good space between your scones.
Brush the tops of the scones with beaten egg.
Put in the center of the oven to cook.
The scones are ready when they are a lovely even golden brown.
Once you have taken them out of the oven, place on a baking rack to cool.
You will not need to grease the baking tray before you put the scones in the oven they will come away cleanly when cooked.