Scones are great thrifty lunchbox filler in this house. The kids take them to school, halved with a spreading of butter and a slice of cheese. The adults take them to dunk in their soups, although I also like them with some cream cheese and slices of cucumber and cherry tomatoes.
I blitz the ingredients in a processor so the dough literally take 5 minutes to make but if you didn't have a processor just use the rubbing in method in a large bowl, adding the liquid once breadcrumbs are formed.
I've just found a huge stash of wild garlic in our new garden and plan to make some cheddar and wild garlic scones next time...and some wild garlic pesto to stir into pasta. Can't wait!
Cheddar, Spring Onion and Smoked Paprika Scones
A thrify lunchbox filler
- 200g Self Raising Flour
- 100g Plain Flour
- 2 TSP Smoked Paprika
- 1 TSP Baking Powder
- 50g Cream Cheese
- 50g Butter
- 100ml Milk
- 3 Spring Onions, chopped
- 50g Cheddar, grated
- 1 Egg, beaten
Step 1: Preheat oven to 200c and fry the spring onions for a few minutes to soften. Put to one side.Step 2: In a processor blitz together the flours, baking powder, smoked paprika, cream cheese and butter with a large pinch of salt.Step 3: Add in the milk and spring onions and 25g of cheddar and pulse until dough forms.Step 4: Turn the dough out onto floured surface and roll to 2cm thick. Cut 9 scones with 6cm fluted cutter and place on baking tray.Step 5: Brush with beaten egg and then sprinkle with remaining cheese. Bake for 12 minutes.
DetailsPrep time: Cook time: Total time: Yield: 9