Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Cheese and Onion Scone Recipe
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Cheese and Onion Scone Recipe


These scones are just so tasty that you couldn’t survive on just one. They are very easy to make and freeze extremely well once cooked, provided you defrost and re-heat them in a hot oven for 4 minutes before serving.

If you're make them on the day of serving, cut them open once they're cooled and spread with a little herb cheese or a creamy blue cheese. Warm them in a hot oven just before serving.

Recipe by .

KEY POINTS

 Preparation Time:    Cooking Time:  
 How Difficult Easy  Freeze?   Yes
 Servings

9 Scones


INGREDIENTS
Ingredients

Imperial

Metric

Parmesan Cheese Grated 1½ ounce 40 grams
Strong Cheddar Cheese Grated 1½ ounce 40 grams
Medium onion diced 1
Olive oil 1 tablespoon
Self raising flour 6 ounces 175 grams
salt ½ level teaspoon
Mustard powder ½ level teaspoon
Cayenne pepper ½ level teaspoon
Butter 1 ounce 25 grams
Large egg 1
Milk 2 -3 tablespoons
Pepper to taste

COOKING EQUIPMENT
1 medium frying pan
2½ inch (6 cm) pastry cutter
Lightly greased baking sheet.

PREPARATION

Finely chop the onion
Finely grate the cheddar cheese
Finely grate the parmesan cheese
Lightly whisk the egg

Pre-heat the oven to gas mark 6, 400°F (200°C).

Method

In a large mixing bowl, sift the flour, salt, mustard powder and cayenne, add some black pepper to taste. Now rub in the butter and mix well to a crumbly texture. 

 
Fry the onion in the oil for about 5-6 minutes or until it's a nice brown colour and a bit darker at the edges. Keep stirring it about so that it doesn't burn. Now transfer it to a plate to cool.

 
Mix in the cooled onion and two thirds of the grated cheeses, mix them together evenly. Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough – it mustn't be too sticky.

 
Tip the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, don't roll it out too thin. 

 
Next, use a 2½ inch (6 cm) plain cutter or fluted for cutting: place it lightly on the dough and cut out the scones. Knead together any trimmings and re-roll them, till all the mixture is used up.


Dish up and enjoy with creamed cheese or simply spread some butter on them to taste. We enjoy them just as they are.

MORE CAKE RECIPES


Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.