Cheese and onion scones

 

 

 

I really haven’t made scones for a while, but I got invited by Tandy from the Lavender and Lime blog to take part in the International Scone Week 2020 that she is organising. As it happens, the scone week is right now, so it’s time to get baking. If you like scones, you should definitely check the event out and take part!

I don’t know, why I haven’t made scones for such a long time, as they are very tasty, especially the homemade ones. I’m quite happy for the reminder of their existence. I usually prefer savoury scones, even though sweet ones are also very nice. But this time I chose to make savoury scones with a classic combination of cheese and onion, where you basically can’t go wrong. I used a seasonal fresh red onion with its green stalks, but you can use any type of onion for this recipe. The beauty of this recipe is that you can replace some of the components and even add other veg, nuts, herbs or leave the cheese out, if you prefer. So here is my easy recipe for cheese and onion scones.

 

Cheese and onion scones

Makes about 15 small scones

Ingredients

1 red onion

1 garlic clove

1 small sprig of thyme

½ tsp sea salt

¼ tsp ground black pepper

1 tbsp butter for frying

200 g wheat flour

25 g wholemeal wheat flour

1 tsp baking powder

1 tsp sea salt

55 g butter

50 g Cheddar cheese

150 ml oat milk

 

Method

Chop the onion and garlic finely and cook them in butter until softened. Season them with salt, ground black pepper and thyme and let them cool.

Grate or crumble the Cheddar.

Mix the flour, baking powder and salt and rub the butter in.

Add the cheese, onion, garlic and oat milk to the mix and knead only lightly into an even dough.

Spread the dough on a baking paper about 2 cm thick and cut scones from it with a small round cookie cutter.

Brush the tops with a little oat milk and sprinkle some additional cheese on them.

Bake the scones for about 12-15 minutes at 220C until golden brown and enjoy. 

Happy International Scone Week everyone! I can’t wait to see your creations and thank you Tandy for the great idea!

Your VegHog

 

 

Mini watercress and Cheddar scones

I have baked these watercress and cheddar scones a few times for parties or work and they have always been pretty popular. They are very easy to make, which is a plus when baking for a larger crowd. I like to make them smaller in size so that they are just bite-sized and also easier to eat. I personally think that they taste better the day after the baking. I would normally always want to eat everything fresh from the oven, but the flavours really come together in these when they have rested for a while.

This recipe makes about 16 small scones.

Ingredients

200 g watercress

225 g self raising flour

Pinch of salt

Pinch of cayenne pepper

55 g butter

50 g mature Cheddar cheese

150 ml milk

Method

Remove the larger stalks from the watercress and coarsely chop them into a little bit smaller pieces.

Mix the flour, salt and cayenne pepper, and rub in the butter. Add the cheese, milk and watercress and knead only lightly into an even dough.

Spread the dough about 2 cm thick on a surface and cut scones from it with a small round cookie cutter. Brush the tops of the individual scones with a little milk and sprinkle some additional cheese on them.

Place the scones on baking paper and bake them for about 15 minutes at 220C until the tops are golden brown. And they are already done! You can either enjoy them fresh or the next day.

Your VegHog

Spelt and cheese scones

I think now I have finally become English! On a couple of days I have been baking scones and then having them with TEA! However I still kept some individuality by making savoury scones instead of sweet ones, which might not please the English so much.

I really like baking savoury rolls and things, and at the moment I have loads of spelt flower in my cupboard. I made a panic buy when I heard people talking about a threatening spelt shortage! I'm not sure if it actually has come to pass, but at least I have my flour and pearls now.

These scones couldn't be much easier to make, there's no kneading involved, and my recipe makes about 10 scones Ø 6cm.

Ingredients

225 g spelt flour

1 tsp baking powder

½ tsp salt

A pinch of cayenne pepper

55 g butter

50 g mature Cheddar cheese

150 ml milk + a little for brushing

Method

Mix the flour, baking powder, salt and cayenne pepper, and rub in the butter. Add the cheese and milk and mix only lightly into an even dough.

Spread the dough about 2 cm thick and cut scones of it with a round cookie cutter.

Brush the tops with little milk and sprinkle some additional cheese on them.

Place the scones on baking paper and bake them at 220C for about 15 minutes until they have risen slightly and have nice golden brown tops.

I must say they were really good with tea, so maybe give it a go! They are best consumed on the same day, but are still okay on the next as well.

Your VegHog

Cheese scones

If you want a quick and easy savoury bakery, these basic cheese scones are the way to go. Even the ingredients are so basic that at least I am likely to have all of them in my cupboard most of the time. I just made these in a blink of an eye by using this recipe from the BBC Food as a guideline, and I only made a couple of alterations to the recipe. With these ingredient amounts I got 16 small scones, my cookie cutter's diameter being 5 cm.

225 g self raising flour

pinch of salt

pinch of cayenne pepper

55 g butter

50 g mature Cheddar cheese

150 ml milk

Mix the flour, salt and cayenne pepper, and rub in the butter. Add the cheese and milk and knead only lightly into an even dough.

Spread the dough about 2 cm thick and cut scones of it with a round cookie cutter. Brush the tops with little milk and sprinkle some additional cheese on them.

Place the scones on a greased baking sheet and bake them for about 15 minutes at 220C.

That's them done. Enjoy with a nice cup of tea!

Your VegHog

Watercress and cheddar scones

These hearty and savoury watercress and cheddar scones are a wonderful addition to any Christmas party. They are easy to bake, but are a bit more unusual snack.

I got this recipe from the British watercress web page, but I have slightly amended their original recipe. Here's how I made them.

Ingredients

Makes about 8 scones.

100g watercress

200ml buttermilk

225g flour

2tsp baking powder

50g butter

75g mature cheddar

1tsp salt

½tsp cayenne pepper

Method

Remove any thicker stems from the watercress and chop it small. Grate the cheddar. Mix the flour, baking powder and salt, and rub the soft butter in. Add the watercress and the grated cheese to the mix, also mix the buttermilk in. Save little buttermilk for later. Season with the cayenne pepper. Mix the ingredients into an even dough.

Place the dough into muffin cases, about 2cm high. Brush the surfaces with buttermilk and sprinkle little cheddar on the top.

Bake the scones at 220C for about 20-25 minutes until baked throughout. You can poke a cocktail stick in to test that the scones are fully baked.

Let cool slightly, but these are best to be enjoyed warm.

Stay hungry!

Your VegHog