Cheese and Onion Scone Recipe (2024)

Reviews

Average Rating

(44 reviews)

This is a fabulous recipe. Just a bit more milk required than stated.

Followed this recipe added little bit more milk scones were divine

Saw the comments on milk. Used 1 cup. Perfect, light and fluffy scones.

Needs a lot more milk

Cheese & Onion scones is just the best recipe, always make them to impress and always do. Grid Kiwi food

Absolutely delicious

definitely add more milk, great recipe tho turned out yum (added paprika and Cajun seasoning because why not haha)

Made these in my fan oven, Tasted really nice but they did not rise . Disappointed. Will try again.

Added 1/2 C Milk - really delicious and so easy

I saw the comments about the milk so made note of it when making these scones.
They were really nice. I added a bit of garlic and onion powder, which was quite tasty. Will make these again. They were nice and fluffy. Baked them on fan between 180 and 200 for the 15mins.

Very easy recipe to follow. But used half a cup of milk. Very delicious and didn't last long after they came out of the oven. Chose this recipe as my supermarket didn't have any baking powder available. Will definitely bake these again.

I made these gluten free with baking mix. Needed extra milk but came out delicious. My non coeliac husband was impressed.

Recipe is incorrect. There is no way 1/4 cup of milk is correct. I used 2-3 times more than this to make a dough. Enjoyed scones though.

Wasn't a huge fan of this recipe. Mine didn't seem to rise and my mixture was very sticky so had to add more flour to be able to knead and roll it out. If I tried again I'd try more baking powder and hope they rise.

Why no baking powder but all other scone recipes have baking power ????
CHELSEA SUGAR: Hi there, this recipe uses self-raising flour (which is a combination of plain flour and baking powder), so there is no need to add baking powder separately.

Very good recipe except for the milk. I about a cup and a bit of milk to make it more soft. Works well with spring onions. Yummy!

I thought it served 8 small rounds but I did have to make my own self-raising flour, so it could have been that. Else, I would have doubled mixture.

Good.

like everyone i added 1/2 a cup of milk, i also added 1/2 a cup of feta and 1/2 a cup of normal cheese, tsp of smoked paprika, a clove of garlic and put a little bit of parmasion on top so they have a nice crispy top. eat within 2 days for the best flavor. they are very crispy on the outside and thick on the inside, they defintly need the stronger cheese and garlic for flavor. enjoy!

Loved it but like everyone else I increased the milk to 3/4 cup, 1/2 onion, pinch cayenne p, put the baking tray in at the same time of heating the oven so to have a hot tray, left the temp at 220c. Baked 14 min. They turned out fantastic.

Mine turned out perfectly and looked like the one in the image. They were fluffy on the inside with a nice light crunch on the outside. I modified mine a little though. Like the others I also needed to use about a half-cup of (very cold) milk. I also used mozzarella and cooked them in the airfryer for about 10 mins at 180 degrees. They were very popular.

Very very dry and didn't rise. They are like little rocks with A LOT of onion. Also added some Cayenne pepper for a little heat.

Awesome

Ver tasty. Definitely 1 cup of milk not half and oven temp too high I would drop to 200c fan forced. But that's my oven.

These were delicious. I wanted to eat them all. Thanks

Definitely used at least twice the amount of milk for this scone recipe. They turned out great.

Very very dry, took a long time to cook and 1/4 milk wasn’t nearly enough.

Very easy to make and tasty. Definitely put more milk at least 1/2 cup. And bake at 220C.

Liquid milk completely wrong which can ruin the scones as you may over mix. I added 1/2 cup approx. also bake 220C.

Love this recipe always wanted for myself thanks for putting it up

The amount of liquid is wrong for the dry ingredients. I ended up putting in twice as much.

Great recipe, just doesnt say what temp to bake the scones at im guessing around 180 ?

FAQs

What is the secret to making scones rise? ›

Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

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What is the best flour for scones? ›

We recommend using all-purpose flour. There is some debate as to what flour one should use to go around achieving the perfect scone. This is because within different flours comes different levels of protein.

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How long should you rest scones before baking? ›

You want to avoid twisting until the cutter reaches the work surface, if you twist as you cut it can lock up the sides and prevent the scones from rising evenly. Place the scones, smooth side up onto a parchment-lined baking tray. Cover the scones with clingfilm and rest for an hour before baking.

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What is the correct way to prepare a scone? ›

Scoop out clotted cream and jams onto your plate, enough for one scone. Break apart a small bite-sized portion of scone with your hands or if using a knife, cut the scone horizontally. Use a knife to slather on cream and jam onto the broken-off piece of scone. The bite-sized piece of scone should be eaten in 1-2 bites.

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Why don't my cheese scones rise? ›

If the dough is too dry, the scones won't rise and will be crumbly. On the other hand, if the scones are too wet, they won't rise either, and will be too tough and chewy once baked. Don't hesitate to tweak the amounts and proportions to get the right texture.

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Why are my cheese scones grey inside? ›

The grey in the middle is where the dough has become much more dense because the gluten was overdeveloped. This tends to happen when a dough is overworked, handling it/mixing it less should help next time.

Why do you rub butter into flour for scones? ›

Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do).

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Is heavy cream or buttermilk better for scones? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

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Is baking soda or baking powder better for scones? ›

You can use baking soda if you've added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice). Use baking powder if you have not added anything acidic.

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Why do you grate butter for scones? ›

Although Chang cuts cubed butter into the dry mix with a stand mixer at Flour, she says that, with the grating method, “you ensure that some butter stays in small pieces, for the steam and puff; and some butter starts to soften and mix into the dough, for tenderness.”

How do you make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

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Why are scones bad for you? ›

They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

What went wrong with my scones? ›

My scones have spread and lost their shape

The mixture may have been too wet or the baking tray might have been too heavily greased. Twisting the cutter when cutting the scones can also have this effect.

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What are the qualities of a perfect scone? ›

Among the myriad baked goods in the breakfast pastry canon, scones are uniquely delicious in their humble simplicity. The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.

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Why aren t my scones light and fluffy? ›

Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.