Cheese and onion scone wedges
- Preparation and cooking time
- Total time
- Easy
Ingredients
- 200g self-raising flour
- 50g butter
- r 1/2 tsp English mustard powder
- 1/2 tsp paprika
- 100g cheshire cheese, grated
- 4 spring onions, finely chopped
- 100ml whole milk
- 1 egg
- any kind mustard, 1 tsp
Method
- STEP 1
Heat the oven to 220c/fan200c/gas7. Put the flour and butter into a food processor and pulse until the texture of breadcrumbs. Tip into a bowl and stir in the mustard powder, paprika, 75g of the cheese and the spring onions. Season really well and toss everything together.
- STEP 2
Add the milk gradually and bring together to a soft dough (add another splash of milk if it seems too dry). Tip onto a floured surface and gently pat into a round. Put on a buttered baking sheet and mark into 8 wedges (but don’t go all the way through). Beat the egg with the mustard and a splash of milk and glaze the top. Sprinkle over the rest of the cheese. Bake for about 20-22 minutes until golden and cooked through.
