Cheese and Spring Onion Scones

These scones are a delicious snack or lunch. They are packed with flavour, light and fluffy and healthier than your standard scones.

Cheese and Spring Onion Scones

Serves: 8

Ingredients

• 165g plain flour, plus extra for dusting

• 165g wholemeal bread flour, after sifted with husks removed

• 20g baking powder

• 1tsp demerara sugar

• 1/2tsp salt

• 80g butter, room temperature

• 60-100g mature cheddar cheese, finely grated

• 50g spring onions, finely sliced

• 1 large egg

• 170ml whole milk

Method

- Preheat the oven to 180 degrees Celsius, fan, gas 6.

- Place the flour, baking powder, sugar and salt in a food processor and pulse to combine.

- cut the butter into cubes and add to the flour mix, Pulse until combined. It should look like breadcrumbs,

- Pour this mixture into a large bowl and stir through the cheese and spring onions.

- In a separate bowl, combine the egg and milk. Set aside 2 tbsp for glazing.

- Make a well in the middle of the dry mix and pour in the wet - you may not need to use it all! You need enough liquid for all the dry and met to combine into a dough but you do not want the dough to be too sticky. Fold with a palette knife very gently until just combined. This stage is crucial for achieving the fluffy and light scone texture. You want to make sure you combine or knead the dough as little as possible!

- Tip the dough onto a lightly floured surface and knead lightly until the dough comes together. Roll into a disk, around 3cm thick.

- Dust a circular cutter with flour and press into the dough to cut out scones. Do not twists the cutter and make sure to re-flour the cutter every time. Gently gather the remaining dough together to press more scones.

- Transfer the scones to a tray lined with baking powder and lightly brush the surface of the scones with the remaining egg-milk mix. Place into the centre of the oven and bake for 25 minutes, or until risen and golden. The underside of the scone should sound hollow when tapped.

- Allow to cool before eating. Best eat fresh but can keep in an air-tight container for up to two days. Serve these beauties with some smoked salmon and cream cheese, a sprinkle of dill and a squeeze of lemon juice, if you're feeling fancy!