Cheese and Spring Onion Scones

Serves	6 to 8 scones
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Side Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party, Easter, Halloween
Region	British
By author	Karen S Burns-Booth

Delicious freshly baked cheese and spring onion scones are not only wonderful for the tea-time table, but make great alternative sandwiches for the lunch box, or to accompany soups and stews.

Ingredients

180g self-raising flour
Salt and pepper to taste
½ teaspoon dried English mustard powder
50g butter (or margarine)
100g Red Leicester cheese, grated (or cheese of your choice)
6 spring onions, trimmed and finely chopped
1 large free-range egg mixed with 4 tablespoons of milk

Note

Delicious freshly baked cheese and spring onion scones are not only wonderful for the tea-time table, but make great alternative sandwiches for the lunch box, or to accompany soups and stews.

Directions

Step 1	Pre-heat oven to 200C/400F/Gas Mark 7. Grease a large baking tray with a little butter or oil.
Step 2	Mix the flour, salt, pepper and mustard powder together in a large mixing bowl and add the butter; rub the butter into the flour mixture until it resembles fine breadcrumbs.
Step 3	Stir in the cheese and chopped spring onions and mix well.
Step 4	Add the egg and milk mixture, gradually, until you have a soft dough. (Reserve a little of the egg mixture for the glaze)
Step 5	Roll or pat the scone mixture out on a floured board and shape into a large round – then cut into 6 or 8 triangles. Carefully place the triangles onto the prepared baking tray and brush the egg glaze over them.
Step 6	Bake for 10 to 15 minutes, until the scones are well risen and golden brown.
Step 7	Allow to cool on a wire rack and serve warm or cold with butter.