Light, fluffy and savoury with a gentle onion sweetness. Prep everything first so the mix comes together quickly - no overworking - and enjoy!
Ingredients
(Makes 6–8)
For the scones
- 175g self-raising flour
- 50g strong white flour, plus extra for dusting
- ¼ tsp onion salt
- 55g unsalted butter, cold and diced
- 25g Red Leicester, grated
- 2 spring onions, finely diced
- 150ml whole milk, plus extra for glazing
For the chilli, chive & lemon butter
- 100g soft butter
- 1 tbsp fresh chives, finely chopped
- ½ small red chilli, very finely diced
- Zest of ½ lemon
- Pinch sea salt
Method
Make the scones
- Preheat oven to 220°C / 200°C fan / Gas 7. Add both flours and onion salt to a bowl.
- Rub in butter. Add diced butter and rub in quickly with fingertips until it resembles fine breadcrumbs. Keep it light - don't overwork.
- Add flavour. Stir through grated Red cheddar and diced spring onions.
- Bring together. Make a well in the centre. Pour in the milk and bring together gently with your hands. Do not knead just press until it forms a soft dough.
- Shape. Lightly flour your surface. Press out to about 2cm thick (use your hands, no rolling pin needed).
- Cut. Use a 5cm cutter. Gently bring offcuts together and repeat.
- Bake. Place on tray, brush tops with milk. Bake for 12–15 minutes until golden and well risen. Cool slightly on a wire rack.
Make the Chilli, Chive & Lemon Butter.
- Mix soft butter with chives, chilli, lemon zest and a pinch of salt.
- Spoon onto cling film and roll into a sausage shape.
- Chill until firm, then slice to serve.
