Cheese, Red Onion & Rosemary Scone

And so to something simple.  Well that was the intention before I started playing with the recipe.  Instead I’ve tarted up this savoury classic into a lunchtime masterpiece!

This recipe makes a single large scone which can be cut – this isquick & easy, but introduces a risk that it won’t cook through properly.  Alternatively, roll out and cut into individual scones with a pastry cutter – these smaller scones may not need such a long cooking time…

Adapt with any savoury flavour combinations you like, but this one works a treat.

Feeds 6-8



  • In a bowl, add the flour, salt and baking powder, then start to rub in the butter with your fingertips until you have a fine breadcrumb-like texture
  • Mix in the onion, garlic and rosemary, then the Cheddar until evenly distributed
  • Beat the eggs in a jug, then make the volume up to 300ml with milk
  • Add the milk into the flour mix to make a dough – stir through with a knife to combine before tipping out onto a lightly floured surface
  • Knead very lightly until everything is combined and an even consistency achieved – this should only take a minute.  Form the dough into a ball
  • Drop the ball onto a baking tray lined with parchment and flatten out into an even round, about 25-30 cm across and 3cm thick
  • Score the top of the round with a sharp knife and brush the top with a little of the milk/egg mixture left over in the jug, then bake in the preheated oven, 210oC for 15 minutes
  • Remove from the oven and sprinkle parmesan over the surface before returning for another 10 minutes
  • Once baked, the scone will be golden and well risen, and sound hollow when tapped.  Transfer carefully to a wire rack to cool



2 Comments Add yours

  1. Very interesting and intriguing, I just may need to try this!

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