Spring Onion and Parmesan Cheese Scones

Spring Onion and Parmesan Cheese Scones | The Mother Cooker

Spring Onion and Parmesan Cheese Scones | The Mother Cooker

Savoury scones aren't a first choice for many I assume, but they really are delicious. These spring onion and Parmesan cheese ones are completely addictive. Especially warm straight from the oven. I imagine they'd be nice with a poached egg and some smoked salmon. I've always been a savoury over sweet girl, and when thinking of spring onion recipes, these came to mind straight away.

After the success of my blackberry scones, I hope you enjoy these ones just as much. I know a lot of you made them and enjoyed them. I'm really looking forward to these recipes. You can sow some spring onions now and they will be ready for spring. You can even grow them in pots if you don't have a lot of space. Simply sprinkle the seeds 0.5mm deep, cover lightly, water and wait. You'll know they are ready when the stems have thickened. But I always just pull one out to take a look. They are great to succession sow. I always have some growing, I especially like the red ones.

Spring Onion and PARMESAN Cheese Scones

Serves: 6Prep time: 25 minsCook time: 12-14 mins (for small) 14-16 mins (for large)Total time: 40 mins

INGREDIENTS

  • 8oz of self raising flour (250g)

  • 2oz Parmesan cheese (50g)

  • 2oz butter (50g)

  • Quarter pint of milk (1/4 cup)

  • 5 spring onions, chopped (50g)

  • 1 and a quarter tsp baking powder

  • Pinch of salt

METHOD

  1. Add butter to flour, salt and baking powder and rub together until crumbly.

  2. Add cheese and finely chopped onions.

  3. Slowly add your milk, a splash at a time (you might not need the whole amount).

  4. Mix together with a large knife until it just comes together, you don’t want it too sticky.

  5. Tip on to a floured surface, working as little as possible, push together until firm. Place in a bowl, cover with cling film and pop in the fridge for 15 mins.

  6. Once rested, flatten out on a floured surface to about 6cm in depth.

  7. Press your scone mould in firmly, remove scone on to a baking tray lined with non stick baking paper. Repeat until all mixture is used up. You can press left over bits together it means you can get another scone out of it.

  8. Brush the tops with a little milk or oil.

  9. Pop in the oven on 200/220c/gas mark 7/8 for allotted time ( see above).

Bakingbaking, Cheese, dairy, Eat March, March, scones, Spring, Spring Onion, POPULAR