Cheese and Onion Scone Bread (Loaf)
Print recipe
| Serves | 1 Loaf |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Easter |
| Region | British |
| From book | The Art of Home Cooking |
A delicious yeast-free "quick bread" that is easy to make and is delectable when served warm with butter! Spring onions add a lovely flavour to this scone bread, which is perfect for picnics, lunch boxes and snacks. Adapted from the Stork Cookery Service book, "The Art of Home Cooking".
Ingredients
- 75g Stork margarine
- 225g S-R flour
- 1 teaspoon baking powder
- 1 teaspoon English mustard powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon Cayenne pepper
- 100g Cheddar cheese (grated)
- 2 large spring onions, washed, trimmed and cut into small pieces
- 1 large free-range egg (beaten with 120mls milk)
Note
A delicious yeast-free "quick bread" that is easy to make and is delectable when served warm with butter! Spring onions add a lovely flavour to this scone bread, which is perfect for picnics, lunch boxes and snacks. Adapted from the Stork Cookery Service book, "The Art of Home Cooking".
Directions
| Step 1 | Add the baking powder, mustard powder, Cayenne pepper, salt and pepper to the flour and mix well. Rub in the margarine until it resembles breadcrumbs. |
| Step 2 | Add the grated cheese and chopped spring onion and then pour in the egg and milk mixture. |
| Step 3 | Beat with a wooden spoon until well mixed and then spoon mixture into a prepared 450g (1lb) loaf tin that has been buttered and lined. |
| Step 4 | Bake in pre-heated oven (190C/375F/Gas mark 5) for 40 to 45 minutes. |
| Step 5 | Remove from the oven and leave in the tin for 5 minutes before turning out to cool on a wire rack, |
| Step 6 | Serve sliced with butter. |
