cheddar & onion scones

~ annika

Life isn’t about waiting for the storm to pass. It’s about learning to dance in the rain. -Vivien Greene

At this time of the year, I get really impatient with my herbs, checking every morning for signs of life on the surface of my herb garden. Despite my impatience though, they only come up when they they are good and ready to do so. My chives are always the first to make their debut and when they do, I am sure to make cheddar & chive scones to mark the long-awaited arrival. But while I wait, I make these cheddar & onion scones instead. They are equally delicious and loaded with the same allium goodness!

cheddar cheese and onion scones | conifères & feuillus
green onions | conifères & feuilluscheddar cheese and onion scones | conifères & feuilluscheddar cheese and onion scones | conifères & feuillus

Cheddar and Onion Scones (adapted from here)

(yields 16 wedges)

  • 400 g (about 3 cups) white whole wheat flour
  • 1 tbsp baking powder
  • 2 tsp salt
  • 1 1/2 tsp sugar
  • 1/2 tsp black pepper, freshly ground
  • 100 g (about 1 small) red onion, finely diced
  • 100 g (about 4-5 stalks) green onions, finely sliced (use both the white and green parts)
  • 100 g sharp cheddar cheese, shredded
  • about 500 mL 35% cream
  1. Preheat oven to 400 °F.
  2. Combine flour, baking powder, salt, sugar and pepper in a large bowl.
  3. Stir in onions and cheese.
  4. Add most of the cream and using your hands start to form a dough. Add the rest of the cream, 1 tbsp at a time, as required to incorporate all the flour. Knead the dough a few times, divide into two and and form each into a smooth round ball.
  5. Flatten each ball and roll into a disk of about 10 inches (about 25 cm). Cut each disk into 8 wedges. Place wedges on a baking sheet or cast iron skillet. (Alternatively, you can form small balls of about 1 inch diameter from the dough and bake as such… not very scone-like but just as yummy!)
  6. Bake for 18-20 minutes, until golden brown on top. Best eaten freshly baked and warm. Leftovers may be reheated in a toaster.

23 thoughts on “cheddar & onion scones”

  3. I’ve been waiting for this recipe! Gorgeous, Annika. I am such a lover of cheddar cheese – it always takes me back to my childhood. A nice cup of tea with a warm cheese scone is food heaven for me.

    Reply

    1. Thank you dear Tracey! I can see why… I just learnt in a comment above that cheddar gets its name from an English town… I had no idea! These are so easy to make… give it a try!

      Reply

    1. Oh I’m so envious… I don’t know why but my chives don’t seem to be coming out very strong this year. Thank you and I hope you enjoy them!

      Reply

      1. Oh no🤔 my chives are very nice again this year. I hope they do not all bloom already while I’m gone. I always cut finely and freeze a lot in May. And I find it just tastes the best now. I’m sure I will enjoy it☺😋

  10. I can almost taste their buttery goodness and the lovely combination of cheddar and chives. So I just passed through the village in England where cheddar gets its name from 😀 Isn’t that cute?

    Reply

    1. Oh my! That is so cool. I did not even know that the name cheddar comes from an English village! You should definitely share a post with us about this!

      Reply

      1. Sure Annika. I plan to go there one of these days because the other day it was too full to accommodate us. I can then do justice to sharing a post with you 🙂

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