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Nutrition Facts
Serving Size 1 (87g) Recipe makes 8 servings
Calories 319
Calories from Fat 186		(58%)
Amount Per Serving		%DV
	Total Fat 20.7g	31%
	Saturated Fat 12.7g	63%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 95mg		31%
Sodium 622mg		25%
Potassium 99mg		2%
Total Carbohydrate 21.9g		7%
	Dietary Fiber 0.9g	3%
	Sugars 0.6g
Protein 11.3g		22%
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A Scottish Tea-Time Table

French Tart

Scottish Cheddar Cheese and Spring Onion Tea-Time Scones

Recipe #359844 | 35 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: French Tart
Mar 8, 2009

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!

SERVES 8 , 8 Cheese and Spring Onion Scones (change servings and units)

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, beaten or 1 large egg, beaten
2-4 tablespoons buttermilk or plain yogurt

Directions

1
Preheat oven to Gas Mark 6, 400F or 200C Grease or butter a large baking/cookie tray.
2
Sift flour and mustard powder, or cayenne pepper, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
3
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.
4
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.
5
Bake for 20 - 25 minutes until golden brown and risen. Remove from oven and allow to cool for 15 to 30 minutes.
6
Best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
7
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.
8
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.

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Featured Reviews for This Recipe

From: Chef #1431896

On Oct 31, 2009

I was disappointed with the dough mix, was too wet and oven for me, was too hot ending with dry scones. This time i only put one egg and two tablespoons of yogurt in the mix, baked at 175c for 18 mins., in a convection oven, and they turned out perfect, light, risen and delicious. Hope that is helpful. Must say tho, i think French Tart,love that name,lol, has some interesting recipes, well done to you, from Scottish Crab!

0 people found this review helpful

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From: Caroline Cooks

On Sep 1, 2009

WOWSER, darlink!! Another winner for sure--Your Scottish Grand really knew her scones!! Made into small appie-sized and only half of the recipe. (my first attempt at scone-making was a disaster!) Baked on a cast iron griddle for a crispy delicious bottom. Rose up so beautifully that when I peeked in the oven--I yelled--hurray!! (Scared the cat!.) Love the blend of flavors in these. They are being added to my hard drive CB for my sons. Made for the British Isles tour in the British/Scottish/Irish Forum.

1 person found this review helpful

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From: Mia #3

On Mar 24, 2009

Oh FT. I must say these are the best scones Ive ever had, followed your advice and did miniture ones and served them as appetisers, with my own spreads, everyone lovethem. thank you so much for sharing this lovely receipe, its one I'll be repeating, and SOON!!!

2 people found this review helpful

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From: ByNDii

On Sep 2, 2009

This is my very first time making scones and I think I may have done something wrong, though I followed the instructions very carefully.. I think I might just have put too much yoghurt in - but I didn't get a doughy mixture I could actually knead. So I just scooped it and plopped it on the sheet lol. Either way - they rose beautifully and taste delicious! I'll definitely be making these again and next time I won't use so much yoghurt lol!

1 person found this review helpful

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