I had been craving a scone ever since I had a delicious morsel across the road from work last week. It was warm, cheesy and slathered in butter. So so good.
This is a pretty simple recipe, I originally used close to 300ml of cream in it which creates a lovely short texture. Since making these a second time I tried using half cream half trim milk which I think actually gave a better, fluffier texture. I also added some crumbled feta that needed using up, it transformed it into a delicious savoury muffin-scone hybrid! As they are they got rave reviews including These are the best scones I’ve had in ages” and “Oh these are so moist”. With such totally unbiased comments from my parents you know you want to try these..
Savoury Cheese Scones
2 cups plain flour
2 teaspoons baking powder
1 red onion, diced and sautéed
1 teaspoon sugar
½ teaspoon salt
½ teaspoon smoked paprika
1/8 teaspoon cayenne pepper
2 cups grated tasty cheese
150ml + extra milk just in case
More milk to pat with and sprinkle
Preheat the oven to 200 degrees C and line a tray with baking paper.
In a large bowl mix together the flour, baking powder, suga, salt and spices. Stir through the cheese and the onion.
Make a well in the centre, pour in the cream and milk and use a butter knife to stir the dough together gently. Add a little more milk if the dough is too dry until a sticky but not wet dough forms. Do not over handle or over mix the dough.
Tip onto a floured bench top dusted with flour. Shape into a rectangle about 15cm wide and 25cm long. Cut this into 8 pieces. Arrange these pieces half a centimetre apart on the baking tray. Pat with milk or cream, sprinkle over a little more cheese. Bake for around 20 minutes where at this point they should be golden brown and just cooked through the middle.