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Cheesy Herb Scones with Creamy Onion Spread Recipe

Cheesy Herb Scones with Creamy Onion Spread recipe


These are yummy, fluffy scones with cheese and herbs inside. They are golden on the outside. You spread them with a creamy onion mix. It's good for a snack or with a meal.


120 g cold unsalted butter
200 g sharp cheddar cheese
15 g fresh parsley
430 g self-rising flour
1 tsp salt
1 tbsp baking powder
1/2 tsp sugar
1 tbsp dijon mustard
280 ml whole milk
200 g cream cheese
3 spring onions
10 g fresh dill


Cut the butter into small cubes and place in the freezer for 15 minutes. Grate the cheddar cheese and finely chop the parsley.
In a large bowl, mix together the self-rising flour, salt, sugar, and baking powder. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Make a well in the center of the flour mixture and add in most of the grated cheddar (reserve a small amount for topping), chopped parsley, dijon mustard, and milk. Gently fold everything together until just combined.
Turn the dough out onto a lightly floured surface and shape it into a rectangle. Roll the dough out to about 36 x 18 cm, then fold it in thirds like a letter. Rotate the dough 90 degrees and roll it out again to the same size. Repeat the folding process.
Cut the dough into 6 equal squares and place them on a baking tray lined with parchment paper. Chill in the fridge for 20 minutes.
Preheat the oven to 220°C (428°F).
Remove the scones from the fridge, brush the tops with a little milk, and sprinkle with the reserved cheddar cheese.
Bake for 25 minutes or until the scones are golden brown and cooked through.
While the scones are baking, finely chop the spring onions and dill. Mix the onions into the cream cheese and set aside, reserving the dill for garnish.
Once the scones are done, let them cool slightly before spreading with the onion cream cheese mixture and garnishing with dill.

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