Cheese and Onion Scone Recipe (2024)

Reviews

Average Rating

(44 reviews)

This is a fabulous recipe. Just a bit more milk required than stated.

Followed this recipe added little bit more milk scones were divine

Saw the comments on milk. Used 1 cup. Perfect, light and fluffy scones.

Needs a lot more milk

Cheese & Onion scones is just the best recipe, always make them to impress and always do. Grid Kiwi food

Absolutely delicious

definitely add more milk, great recipe tho turned out yum (added paprika and Cajun seasoning because why not haha)

Made these in my fan oven, Tasted really nice but they did not rise . Disappointed. Will try again.

Added 1/2 C Milk - really delicious and so easy

I saw the comments about the milk so made note of it when making these scones.
They were really nice. I added a bit of garlic and onion powder, which was quite tasty. Will make these again. They were nice and fluffy. Baked them on fan between 180 and 200 for the 15mins.

Very easy recipe to follow. But used half a cup of milk. Very delicious and didn't last long after they came out of the oven. Chose this recipe as my supermarket didn't have any baking powder available. Will definitely bake these again.

I made these gluten free with baking mix. Needed extra milk but came out delicious. My non coeliac husband was impressed.

Recipe is incorrect. There is no way 1/4 cup of milk is correct. I used 2-3 times more than this to make a dough. Enjoyed scones though.

Wasn't a huge fan of this recipe. Mine didn't seem to rise and my mixture was very sticky so had to add more flour to be able to knead and roll it out. If I tried again I'd try more baking powder and hope they rise.

Why no baking powder but all other scone recipes have baking power ????
CHELSEA SUGAR: Hi there, this recipe uses self-raising flour (which is a combination of plain flour and baking powder), so there is no need to add baking powder separately.

Very good recipe except for the milk. I about a cup and a bit of milk to make it more soft. Works well with spring onions. Yummy!

I thought it served 8 small rounds but I did have to make my own self-raising flour, so it could have been that. Else, I would have doubled mixture.

Good.

like everyone i added 1/2 a cup of milk, i also added 1/2 a cup of feta and 1/2 a cup of normal cheese, tsp of smoked paprika, a clove of garlic and put a little bit of parmasion on top so they have a nice crispy top. eat within 2 days for the best flavor. they are very crispy on the outside and thick on the inside, they defintly need the stronger cheese and garlic for flavor. enjoy!

Loved it but like everyone else I increased the milk to 3/4 cup, 1/2 onion, pinch cayenne p, put the baking tray in at the same time of heating the oven so to have a hot tray, left the temp at 220c. Baked 14 min. They turned out fantastic.

Mine turned out perfectly and looked like the one in the image. They were fluffy on the inside with a nice light crunch on the outside. I modified mine a little though. Like the others I also needed to use about a half-cup of (very cold) milk. I also used mozzarella and cooked them in the airfryer for about 10 mins at 180 degrees. They were very popular.

Very very dry and didn't rise. They are like little rocks with A LOT of onion. Also added some Cayenne pepper for a little heat.

Awesome

Ver tasty. Definitely 1 cup of milk not half and oven temp too high I would drop to 200c fan forced. But that's my oven.

These were delicious. I wanted to eat them all. Thanks

Definitely used at least twice the amount of milk for this scone recipe. They turned out great.

Very very dry, took a long time to cook and 1/4 milk wasn’t nearly enough.

Very easy to make and tasty. Definitely put more milk at least 1/2 cup. And bake at 220C.

Liquid milk completely wrong which can ruin the scones as you may over mix. I added 1/2 cup approx. also bake 220C.

Love this recipe always wanted for myself thanks for putting it up

The amount of liquid is wrong for the dry ingredients. I ended up putting in twice as much.

Great recipe, just doesnt say what temp to bake the scones at im guessing around 180 ?

FAQs

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones

Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
Only using all-purpose flour. ...
Overmixing the dough. ...
Not chilling the dough before baking. ...
Baking them ahead of time.

May 1, 2019

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Is heavy cream or buttermilk better for scones? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

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Why are my cheese scones GREY inside? ›

To bake, thaw them overnight in the refrigerator and then bake. (I've found that sometimes frozen scones can turn gray due to oxidization. The dough is still safe to consume but might not look very appealing).

What type of flour is best for scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

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Should you chill scone dough before baking? ›

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

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How to make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

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Why are scones bad for you? ›

ANY TYPE OF SCONE

Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

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What is the best temperature for baking scones? ›

The first batch into the oven was 'plain' Original Recipe. I preheated the oven to 405 degrees (it runs hot so this is the setting that gives me 425 degrees). The scones came out of the freezer, were set onto a parchment lined cookie sheet, placed into the oven. I set timer for 18 minutes and moved on.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

What is the difference between a scone and a shortcake? ›

Whereas a scone has a shorter, more biscuity crumb, a shortcake is almost half cake and half scone. (These shortcakes also have cream in the dough, to add a further layer of indulgence.

Why are my cheese scones heavy? ›

My scones have a dense, heavy texture and poor volume

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

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What to put on cheese scones? ›

Serve your scones with a chunk of local cheese, some ploughman's pickle, and some grapes.

How to tell when a cheese scone is cooked? ›

They should have browned slightly. Tap the scones. If they're baked, they will sound hollow. Use the top of your fingers for this.

Why do cheese scones not rise? ›

The longer you get the dough sit before baking it, the less your scones will rise. Try to bake the dough as soon as you finishing kneading and rolling it out. Letting the mixture sit too long will cause the gas bubbles from the leavening agent to disappear. These gas bubbles are what help the scones rise.

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How to get really high scones? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another.

Learn More Now ›

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

How do you make scones rise and not spread? ›

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

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Why do my scones spread out and not rise? ›

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

Cheese and Onion Scone Recipe (2024)

FAQs

What to avoid when making scones? ›

Why are my cheese scones heavy? ›

References