Cheddar onion scones! My very favorite.
Before we bought and opened the bakery, we were renting the kitchen on Friday nights to bake endless amounts of scones to sell Saturday morning at our farmer’s market. We baked all of the sweet ones first and then ended the night with cheddar onion scones. By the time everything was cooled and packaged and the kitchen was clean, it was around midnight or 1 am. We’d drag our butts to our SUV, load it up and head home for 4 hours of sleep before heading to the market.
Cheddar onion scones were always my midnight snack, my early morning breakfast on the way to the market and usually another one for lunch with a coconut chocolate chip scone for a snack.
We ate a lot of scones.
These cheddar onion scones are still my favorite. It doesn’t matter how many I’ve eaten or continue to eat. There’s just something about them that makes me so, so happy. I melt every time I eat one. If I’m not sharing them with a bunch of people, After they cool and we eat what we want to eat, I freeze them in individual baggies that way I can just take one out of the freezer whenever I fancy one. I simply pop them in the oven at 350F for a few minutes and BAM, a hot, fluffy scone is ready to be devoured.
Actually, though, I prefer them room temperature. So if I have the patience to wait, I let it cool first. It really just depends on the degree of my hanger and scone needs.
Cheers guys! Enjoy!
- 2 C all purpose flour + more for dusting
- ¼ C granulated sugar
- ¼ tsp salt
- 1 TBSP baking powder
- ¼ C cold salted butter, cut in to cubes
- 1 large egg, cold
- ⅔ C cold buttermilk or milk*
- 1 C lightly packed shredded cheddar cheese
- 4 green onions, chopped small
- Preheat oven to 375F
- In the bowl of your stand mixer, sift together flour, sugar, baking powder and salt.
- Add cubed butter and beat with the paddle attachment on medium-low until the butter resembles coarse crumbs.
- Meanwhile, combine milk and egg in a small bowl and beat well with a fork.
- When the flour mixture is ready, add cheese and green onion, mix briefly to incorporate.
- On medium-low, slowly add milk and egg mixture.
- Mix only until just combined.
- Turn dough out on to a floured section of your counter, knead lightly for 6-10 turns, just until the dough comes together in a ball. Do not be heavy handed and try not to over work the dough. If the dough is too sticky, add a little extra flour until it no longer sticks to the counter or your hands.
- Press in to a 1½ inch thick circle then cut in to 8 triangles.
- Arrange scones on a parchment paper lined baking sheet and bake on the center rack for 20-25 minutes.
- Serve warm with butter