As I've already mentioned (in my last post) right now is one of my favourite seasons ever - Soup Season! Cold days and steaming hot bowls of homely, filling and nourishing soup go hand and hand but when you really want to turn a piping hot bowl of soup into a meal, you can't beat a little something on the side! For me it's almost a necessity to have something to dip into my soup and favourites include things as simple as some thickly sliced fresh bread slathered with butter, an oozing Cheese Toastie or these Cheese and Spring Onion Scones. They are so easy to make and don't take long at all and really are the perfect accompaniment to a hot bowl of soup on a crisp Autumn day. They are also great on their own and would make a perfect accompaniment to an Afternoon Tea Party, Picnic or light lunch, filled with some good mature cheddar, chutney of your choice and some rocket. Either way they won't last long!
450g
all-purpose flour, plus extra for dusting
1 tbsp
baking powder
½ tsp
salt
150g
cold butter, cut into cubes
1 tsp
chilli flakes (optional)
4-6
spring onions (depending on how big they are), finely sliced
150g
strong cheddar cheese, grated
150-175ml
milk, plus extra for brushing
Preheat
the oven to 400F/ 200C and lightly dust a baking tray with some flour
then set aside.
Mix
the flour, baking powder and salt in a large bowl then add the cubes
of cold butter. Using your finger tips gently rub the butter into the
flour until you have coarse crumbs. Stir in half of the chilli flakes
(if using), the spring onions and 100g of the cheese. Mix it all
together then gradually add 150ml of milk until you have a soft
dough. If you need to add the remaining little bit of milk.
Dust a
large chopping board or other work surface with flour and turn the
scone mixture out onto the surface. Knead the mixture together gently
until it just comes together then roll out (or you can gently press
it out with the palm of your hand) until it is a thickness of roughly
2.5cm. Using a 6cm (2 ½ inch) round pastry cutter cut out the scones
until you have 12 (just re-roll the trimmings until you have 12).
Place
the scones on the prepared baking tray and brush each one with a
little milk. Sprinkle over a touch of the remaining chilli and the
last 50g of cheese then bake in the preheated oven for 12-18 minutes*
until golden.
Once
ready transfer to a wire rack and leave to cool slightly before
splitting and filling as you like (see above) or simply slathering
with butter and dipping into a hot bowl of soup!
*The
time needed will vary on your oven and where you live but for me it
takes longer. Start checking after 12 minutes and go from there until
they are raised, golden and covered in melted cheese!
