Best Scottish Cheddar Cheese And Spring Onion Tea Time Scones Recipes

SCOTTISH CHEDDAR CHEESE AND SPRING ONION TEA-TIME SCONES

Scottish Cheddar Cheese and Spring Onion Tea-Time Scones image

Another one of my Scottish grandmother's recipes! I have several cheese scone recipes posted on Zaar, but this one is one of my favourites. Spring onions are also called green onions or scallions. My mum still makes these regularly and serves them filled with cream cheese (Boursin is great!) and cooked ham, a tea-time scone sandwich! Try to use a mature Scottish cheddar - my favourite comes from the Isle of Mull, but any mature farmhouse cheddar cheese will work. Another idea is to make mini versions of these scones for delightful appetisers, spread them with a filling of your choice - very welcome with a chilled wine or sherry!

Provided by French Tart

Categories Scones

Time 35m

Yield 8 Cheese and Spring Onion Scones, 8 serving(s)

Number Of Ingredients 7

Ingredients

225 g self-raising flour
good pinch mustard powder or cayenne pepper
100 g butter
200 g cheddar cheese, grated
3 spring onions, trimmed and finely chopped
2 small eggs or 1 large egg, beaten
2 -4 tablespoons buttermilk or 2 -4 tablespoons plain yogurt

Steps:

Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
Add just over three-quarters of the cheese and the chopped spring onion, and mix well. Stir in the eggs and yogurt; I have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. The dough will be very soft. Knead very lightly on a WELL floured surface.
Pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. Knead the trimmings and pat out, then cut out another 2-3 scones. Put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
Tip: Use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. Bake them for slightly longer.
To freeze: cool and pack in polybag. Seal, label and freeze. Use within 2 months. Thaw at room temperature. Warm through in the oven for serving.

Nutrition Facts : Calories 306.5, Fat 19.6, SaturatedFat 12, Cholesterol 88.5, Sodium 619.8, Carbohydrate 21.9, Fiber 0.9, Sugar 0.6, Protein 10.5

SCOTTISH CHEESE SCONES

Scottish Cheese Scones image

A Sottish recipe that is a bit different than the others. Posted for ZWT6. I am guessing on the servings.

Provided by Elaniemay

Categories Scones

Time 35m

Yield 1 batch, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

250 g white flour
2 teaspoons baking powder
40 g cold butter
1 egg
1 teaspoon salt
1 1/2 deciliter milk
100 g grated cheese

Steps:

Rub the cold butter in the flour.
Add all other ingredients and knead until a nice dough is formed.
Roll the dough out until it is 1 cm thick.
Cut out circles, using a glass. Brush the top with some milk.
Sprinkle the grated cheese on top.
Bake 15 minutes at 180 degrees. Serve with butter.

SCOTTISH SCONES

Scottish Scones image

Make and share this Scottish Scones recipe from Food.com.

Provided by Millereg

Categories Scones

Time 30m

Yield 16 scones, 16 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup currants
1 egg, beaten
1/2 cup unsalted butter or 1/2 cup margarine, melted
1/3 cup milk

Steps:

Combine flour, oats, sugar, baking powder, salt, and currants in a large bowl.
Mix well.
Make a well in center.
Beat egg until frothy, and mix in melted butter or margarine and milk.
Pour into well.
Stir to make soft dough.
Pat dough into two 6- to 7-inch circles.
Transfer to greased baking sheet.
Score each top into 8 pie-shaped wedges.
Bake at 425 degrees F (220 degrees C) for 15 minutes, until risen and browned.
Serve warm with butter and jam.

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