Cheddar and Spring Onion Scones

Cheddar and Spring Onion Scones

Cooking time


  1. 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.
  2. Preheat oven to 180°C.
  3. 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.
  4. Turn out onto a lightly floured work surface and bring together to form a dough. Use a rolling pin to roll until about 3 ½ cm thick. Use a 6 cm round cutter to cut out scones. Press leftover mixture together to form more scones until you have 12 in total.
  5. 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.

Ingredients Chevron Icon

2 tbsp Cobram Estate Robust 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