This recipe is based on a savoury scone recipe from a booklet booklet by Patricia Sullivan for Odlums. I adjusted the recipe to make these tasty cheese and onion scones.
The Original Recipe
Unfortunately I cannot find the original recipe for these particular savoury scones online to link it for you. It is an Irish book and has a £ price tag, so it must be pre 2001 making it 20 years old at least. I have linked the Odlums website where you will find lots more fantastic recipes. The original recipe uses dill and black pepper and does not use buttermilk.
With the ingredients I had in the kitchen on the day, I improvised and came up with these tasty cheese and onion scones. You could if you wished, just use a half a pint of buttermilk, if you don’t have yogurt available. Don’t be afraid to improvise and come up with your own flavour combinations. We are going to see if we can add pepperoni the next time we bake them.
We like to serve this with ham salad and of course real butter. These cheese and onion scones can be made with fresh onion if you prefer, and are also delicious with soup or a mixed grill. They are a great idea for lunch boxes and picnics too.
Score the dough about half way down before baking. Don’t cut it the whole way through. Once it is baked, you should be able to tear sections off it (see pic below)
Cheese and Onion Flavoured Scones
- Mixing bowl
- Wooden spoon
- weighing scales
- Baking sheet
- Parchment paper or greaseproof paper
- 350 g self raising flour
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp bi-carbonate of soda/bread soda
- 1 tsp onion powder
- ⅓ cup Cheddar cheese Use your favourite hard cheese
- ¼ pint Natural yogurt
- ¼ pint buttermilk
- Pre-heat the oven to 220°C, 425°F, Gas 7
- Line a baking sheet with greaseproof paper or parchment
- Mix the flour, bi-carb, onion granules, salt and pepper in a bowl combining well.
- Add the cheese and mix
- Add the yogurt and the buttermilk and pull the mixture together taking care to not over work the dough
- Turn the mixture out onto a floured surface and make into a round flat cake about 20cm diameter
- Place onto the lined baking sheet and score the dough into 8 parts but don't cut all the way the way through.
- Bake for 15 to 20 minutes in a preheated oven
- Allow to cool a little before serving