Cheese and Onion Super Scones

Cheese and Onion Super Scones | Vagabond BakingSummer is finally here! Get those picnic blankets out and throw an impromptu picnic in the garden on a lush lawn or pick a lovely sunny day and pack a basket with goodies and go for an adventure.

Cheese and Onion Super Scones | Vagabond Baking

These super cheese and onion scones are perfect packable picnic fodder, easy to make and absolutely delicious with a generous spread of butter and a tangy heap of fruity chutney. Not only that, you can serve them warm for an indoor lunch with soup or serve them with a chilli to mop up those spicy tomato-ey juices. Damn, I love these scones!

Cheese and Onion Super Scones | Vagabond BakingI made them while we did a one night house sit to look after darling Howie last week, we spent a wonderful evening taking in the glorious sunlight of the {nearly} midsummer evening and took Howie for some fun in the woods at the back of the house. The sun streamed through the windows the following morning, waking me at 6 am. I rose and pottered round the kitchen for an hour or so in the blissful light, while the birds chorused outside. These scones were the magnificent result.

I’ve made them heaps since, to the point that I’m craving them as I’m typing this! You don’t need any special equipment for this bake, the most technical tool is probably the cheese grater. I used sour cream but you could substitute it for plain, natural yoghurt or even buttermilk. For this batch I used a cutter to cut out round scones but I have also patted the dough into a rough square and cut triangles with a sharp knife for subsequent batches which is even easier. I have also made them with replacing a third of the plain flour for wholemeal, this stopped them being quite as light but was still delicious. Use a good, tasty strong cheddar for this recipe, the better the cheese, the better the scones.

Cheese and Onion Super Scones | Vagabond Baking

Cheese and Onion Super Scones

1 baking sheet lined with parchment, makes 8 scones

oven 220 C / gas 7 / 425 F / Aga roasting oven rack on floor, cold shelf on top set of runners

  • 300 g { 2.4 cups ) plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper , plus more to dust
  • 75 g { 7/10 stick } cold unsalted butter, cubed
  • 100 g { 3 + 1/2 ounces } strong cheddar cheese, grated
  • 1-2 spring onions, finely sliced and chopped a bit
  • 1 free-range egg, beaten
  • 100 ml { 2/5 cup } sour cream

Place the flour, baking powder, salt and cayenne pepper into a large mixing bowl and use your fingers to mix it all up well to distribute the baking powder into the flour.

Add the cubes of butter and use your fingertips to rub the butter into the flour mixture until in resembles breadcrumbs. Stir in most of theย grated cheese, reserve a tablespoon or so to sprinkle on at the end,ย and the chopped spring onions.

Add the beaten egg and the sour cream. Use a knife the ‘cut’ the wet ingredients into the dry, once it starts to come together switch to your hands to finish it. It should become a soft dough that leaves the side of the bowl clean. If you still have some flour that won’t join the party, add a spot of milk or sour cream, but don’t add too much as you don’t want a wet dough.

Place the dough onto a lightly floured work surface and flatten it to approximately 2.5 {1 inch} thick, try not to overwork the dough. You can roll it if you like but I never bother. Use a 5 cm { 2 inch } tin cutter to sharply press scones out of the dough. Be sure not to twist the cutter as this can affect the rise of your scone. Cut as many as you can then remould the dough and cut out the rest.

Transfer the scones to the baking sheet. Take the jug you measured the sour cream in and use a pastry brush to wipe around the remnants of cream left in the jug to paint on top of each scone. You could add a drop of milk if you liked. Sprinkle a little bit of cheese on top, not too much though, if it melts down the side it will affect the rise.

Bake in the hot oven for 12 to 15 minutes until risen and golden. Transfer to a wire rack to cool.

As with most scones, these are best eaten the day they are baked.

Cheese and Onion Super Scones | Vagabond Baking

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23 Responses

  1. jacqui says:

    hi ! just baked your fabulous scones in fact i’m eating them as i’m typing how greedy is that! i’ve got out of the way of baking but your recipes are an inspiration best scones ever thankyou jax

  2. Matt says:

    I love my Howie! The kids will be delighted he’s now a minor online celebrity. Glad he’s still doing ok. Lovely, lovely dog. His name came from my then 2 1/2 year old son, who named his imaginary gorilla friend Howie!

  3. Sophie33 says:

    What a lovely post this was! I love savoury home-made scones a lot & yours look absolutely tasty!!!!! Waw!!!! Beautiful Pics too! That dog looks cute too!

  4. Sarah says:

    LAWD, i love savoury scones. It’s fairly ridiculous. Cheese and onion scones, a little ham, a little chutney? Pass me a cider. I’m done.

  5. Crista says:

    that is one adorable little picnic you have going on there….

  6. kerrycooks says:

    SUPER SCONES are conjuring up images of scones with little red capes. My imagination is too vivid, I think it must be all the sugar.

  7. God those photos make me jealous, depths of winter here. Maybe the scones will help.

    • Ah, winter. Our British winter lasted all through spring. Thank goodness it went to let summer arrive! Scones and soup will warm you through and through. There is a wee bit of heat in the scones with the cayenne ๐Ÿ™‚

  8. chef mimi says:

    I’m in London and was looking at cookbooks at Waterstones and there was a cookbook called the Camper van Cooking or something like that and it looked just like you vw bus on the front cover! But the author wasn’t you, but it should have been!

  9. mmmarzipan says:

    They sound like perfection!!! ๐Ÿ™‚

  10. Megan says:

    The scones look faaabbbulous, but I’m really loving Howie. I need a dog fix. You did share one or two with him, right? Where to next? Any plans?

    • I didn’t share any with him, he is a little overweight due to a horrid illness so I’m sure a couple of cheese scones would not have helped matters!
      We’re back up in Scotland now for the next two weeks, cuddling with my favourite Dog, Bo { I know her the best, that’s why she’s my fav. She knows me! }

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