Cheddar and Spring Onion Scones
Cook Time 45 minutes
Servings 12
Ingredients
2 tbsp extra virgin olive oil
6 spring onions, chopped
2 tbsp finely chopped thyme leaves
1-2 garlic cloves, crushed
3 ¼ cups self-raising flour
125g cold unsalted butter, chopped
1 ¼ cup (250ml) buttermilk
200g mature cheddar, coarsely grated
¼ cup finely chopped parsley
1 egg, lightly beaten
Salt and pepper
Method
Heat the extra virgin olive oil in a frypan over medium heat. Add the spring onions and cook for 2-3 minutes to soften. Then add thyme and garlic and cook for a further minute until fragrant then remove and set aside to cool completely.
Preheat oven to 180°C.
Place the flour and butter in the bowl and massage the butter into the flour to form a fine crumb. Add the buttermilk, ¾ of the cheddar, parsley and the spring onion mixture. Season with a little salt and pepper.
Turn out onto a lightly floured work surface and bring together to form a dough. Use a rolling pin to roll until about 3 ½cm thick. Use a 6cm round cutter to cut out scones. Press leftover mixture together to form more scones until you have 12 in total.
Place the scones onto a baking tray lined with baking paper then brush with egg and scatter with remaining ¼ cheddar. Bake for 40 minutes until golden and cooked through.