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Cheddar cheese scones with spring onion and paprika
28th November 2013
"The brown sugar scones with mascarpone from Baking Made Easy were rich and sumptuous to the extreme and something I still make often, however I have had repeated requests by way of tweets, Facebooks and yells from passing cars, to make some of my dishes a little bit lighter (so that people can have a choice of which one they want to make). I was challenged a little with these savoury scones due to my desire to get the cheese flavour strong enough, but I got there in the end. The wholemeal flour is naturally better for us and, funnily enough, the flour that I prefer. I implore you to eat these fresh from the oven with the teeniest bit of butter to moisten. Utterly delicious."
Makes 8 scones
Food processor or large bowl,
6cm fluted cutter,
5 spring onions, finely chopped
200g self-raising flour, plus extra for dusting
100g wholemeal flour
50g unsalted butter
50g low-fat cream cheese
1 tsp baking powder
2 tsp paprika
Big pinch of salt
100ml skimmed milk
1 small egg, lightly beaten or 1 egg yolk, mixed with 1 tbsp cold water
25g Cheddar cheese, finely grated
Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6. Line a large baking sheet with baking parchment and set aside.
Heat a medium frying pan over a medium heat and spray in a little oil. Gently fry the spring onions for 4–5 minutes until softened, but not coloured.
Put both flours, the butter, cream cheese, baking powder, paprika and salt into a food processor and pulse until they form fine crumbs. Add the milk and the cooked spring onions and pulse again briefly until they come together into a soft dough ball.
If you don’t have a food processor, then put the ingredients into a large bowl and use your thumb and forefingers to pick up bits of the butter and cream cheese along with the flour mixture and rub them all together. Keep doing this until the mixture resembles fine breadcrumbs, then add the milk and cooked spring onions. Mix everything together quickly with a table knife before getting your hands in and squidging it all together to form a smooth, soft dough. Make sure you get all the dry bits in the bottom of the bowl and really squidge them into the dough.
Dust a clean surface with a little flour and roll the dough out to about 2cm in thickness. Use a 6cm fluted cutter to stamp out rounds and arrange them on the baking sheet as you go. Make sure that when you cut them out, you don’t twist the cutter as this will result in the scones not rising straight up. Re-squidge the leftover dough pieces together and re-roll out to give eight scones in total. Brush the tops with the egg, avoiding letting any drip down the sides, which could prevent a good rise. Finally, sprinkle a little cheese over the top of each.
Bake for about 10–12 minutes or until the scones are cooked through, nicely risen and are golden brown. These are delicious served warm.