These easy, homemade light, and fluffy cheese and onion scones come together quickly, from a few simple ingredients.
These savory scones are flavored with sauteed onions and cheddar cheese. And this particular cheese and onion scones recipe is based on my cheese scones and English scones.
Savory scones are popular in New Zealand, Australia, the UK, and South Africa. And are similar to North American biscuits.
Serve these savory cheese and onion scones for a celebration brunch, either fresh from the oven or at room temperature with some extra butter, grated cheese, or jam.
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Ingredient Notes & Substitutions
Here are notes on the ingredients used, please refer to the recipe card for full quantities.
- Plain flour (standard-grade or all-purpose flour) is used for this scone recipe. However, you can also use self-raising flour, but you will still need to add ½ teaspoon of baking powder.
- Baking powder gives these scones lift. Make sure your baking powder is fresh by placing a ¼ to ½ teaspoon into a heat-proof container, then pouring some boiling water into it. If it fizzes when the water is added then the baking powder is still fresh.
- Cold butter adds flavor and gives a flakey tenderness to the scones. As the scone bakes, steam is released from the butter which helps the scones rise (with the baking powder). This leads to soft, flakey, and fluffy cheese and onion scones. You can use salted or unsalted butter.
- Cheddar cheese - I like to use vintage or mature cheddar cheese when making scones. You can use regular cheddar, or tasty cheese (in New Zealand). If you want an even more pronounced flavor, substitute some of the cheddar with parmesan or similar hard cheese.
- Milk adds moisture to the scones. I like to use whole milk or full-fat milk, but a lower fat percentage can also be used. Milk can also be substituted with cream for a richer onion and cheese scone.
- Onions - white onions, yellow onions, or red onions work well in these scones. Alternatively, you can also use spring onions or chives as per my cheese and chives scones recipe.
- Salt brings out the flavor of the ingredients. You can skip the salt if using salted butter and feel the cheeses are salty enough.
★★★★★
Community Comment
Joy says "These scones are so good! And this recipe is easy and logical. Thank you so much "
Step-By-Step Instructions
Note - Cold ingredients are a must for the best cheese and onion scones. Measure out and prep your ingredients, then pop them back into the fridge while working through the recipe.
Step 1 - Finely dice and saute the onions until soft, and translucent with a bit of browning in about 2 teaspoons of olive oil. Allow to cool. Pop the cooked onions into the fridge to make sure they are really cold before moving on to the next step.
Step 2 - Preheat the oven to 220°C/425F/Gas Mark7. Line a baking tray or baking sheet with parchment paper or baking paper. Set aside.
Step 3 - Grate the cheddar cheese, keeping aside approximately 40 grams to place on top of the scones before baking. Grate the butter or cut it into small blocks and set aside. You can keep the cheese and butter in the fridge while you continue.
Step 4 - In a large mixing bowl, whisk together the flour, baking powder, salt and black pepper.
Step 5 - Add in the butter and rub it into the flour until the flour resembles fine breadcrumbs. Then add in the cheese and cold onions. Mix through with a form until evenly distributed.
Step 6 - Pour the cold milk into the flour mixture, and stir through to make a rough shaggy scone dough.
Step 7 - Lightly flour a dough board or kitchen counter. Place the dough in the middle of the floured surface and bring the dough together into a rectangle. Using a knife or bench scraper, cut the dough into thirds and fold the outer edges on the middle section then press down using your hands or a rolling pin until the dough is about 3cm thick. Repeat the process twice more. This laminates the dough.
Step 8 - Either using a cookie cutter or knife, cut 6 to 8 large scones. If using a round cookie cutter, bring together the left-over dough, gently knead the scraps together, laminate once or twice, press down to 3cm thick, and continue cutting out scones until all the dough has been used.
NOTE - for mini cheese and onion scones, simply divide the dough into 12-16 smaller pieces. Bake for 8 to 12 minutes.
Step 9 - Place the scones onto the prepared baking sheet, about 2 to 3cm apart. Using a pastry brush, brush the tops of the scones with the milk and sprinkle the leftover cheddar over the tops of the scones.
Step 10 - Bake the cheese and onion scones in the preheated oven for 15 to 20 minutes. The scones would have risen, and be golden brown in colour. Remove from the oven and place on a wire cooling rack to cool down slightly before serving warm with butter, cheese, or jam.
Expert Tips for This Recipe
- I highly recommend weighing ingredients, as this is the most accurate way to bake and ensure consistent results.
- Fully preheat your oven (this will take about 20 minutes), the hot oven is crucial to the rise of the scone.
- If using a fan-assisted oven or air-fryer, reduce the temperature by 20 to 25 degrees.
- Cold ingredients are the secret to the perfect cheese and onion scones.
- If it is feeling warm, prepare your butter, cheese, and milk, then pop them back into the fridge to chill while you gather the rest of the ingredients.
- Try to hand the scone dough as little as possible - this will result in a delightfully tender scone.
- I like to handle my scone dough with a bench scraper and laminate it together. The dough becomes cohesive during the laminating process without handling the dough too much with my hands.
- If preparing the scone dough the night before, place the cutout scones in an airtight container, or on a baking tray lined with parchment paper and cover with cling film or plastic wrap. Bake directly from the fridge in a fully preheated oven.
Storage and Freezing
Scone dough can be stored in an airtight container for a day or two before baking. The scone dough can also be frozen for up to 3 months.
Baked scones can be stored at room temperature in an airtight container for 3 days. Baked scones can also be frozen for up to 3 months.
Cheese and Onion Scones FAQ
Yes. Allow the scones to cool completely before wrapping them in plastic wrap and in an airtight container. Scones can be frozen for up to 3 months. Defrost overnight in the fridge. Scones can also be baked directly from frozen, add 5 minutes to the baking time.
A mature or vintage cheddar adds a nice flavor to scones. Tasty Cheese in New Zealand is perfect for savory scones.
Pope them in the microwave for 10-20 seconds next to a small bowl of water. Or heat at 150°C/ 300F/Gas Mark 2 for 5 minutes with a bowl of water.
The scone dough was probably overworked. Scone dough should be handled as little as possible.
Definitely! Store cut scones in an airtight container overnight for super fresh scones the next day. Bake them directly from the fridge in a fully preheated oven.
Other Scones Recipes You May Like
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Recipe Card
Cheese and Onion Scones
Equipment
- Baking Tray
- Mixing Bowls
- Bench Scraper
- Cookie Cutters
- Pastry brush
Ingredients
- 1 onion (medium, finely diced)
- 2 teaspoons olive oil (vegetable oil)
- 60 grams butter (cold)
- 160 grams cheddar (grated)
- 300 grams plain flour (all-purpose/standard grade)
- 3 teaspoons baking powder
- ¼ - ½ teaspoon table salt (if using unsalted butter)
- ½ teaspoon cracked black pepper
- 200 mL milk
- 3 tablespoons milk
Instructions
- Finely dice and saute the onions on a medium-high heat until soft, and translucent with a bit of browning in about 2 teaspoons of olive oil. Allow to cool. Pop the cooked onions into the fridge to make sure they are really cold before moving on to the next step.1 onion, 2 teaspoons olive oil
- Preheat the oven to 220°C/425F/Gas Mark7. Line a baking tray or baking sheet with parchment paper or baking paper. Set aside.
- Grate the cheddar cheese, keeping aside approximately 40 grams to place on top of the scones before baking. Grate the butter or cut it into small blocks and set aside. You can keep the cheese and butter in the fridge while you continue.60 grams butter, 160 grams cheddar
- In a large mixing bowl, whisk together the flour, baking powder, salt and black pepper.300 grams plain flour, 3 teaspoons baking powder, ¼ - ½ teaspoon table salt, ½ teaspoon cracked black pepper
- Add in the butter and rub it into the flour until the flour resembles fine breadcrumbs. Then add in the cheese and cold onions. Mix through with a form until evenly distributed.
- Pour the cold milk into the flour mixture, and stir through to make a rough shaggy scone dough.200 mL milk
- Lightly flour a dough board or kitchen counter. Place the dough in the middle of the floured surface and bring the dough together into a rectangle. Using a knife or bench scraper, cut the dough into thirds and fold the outer edges on the middle section then press down using your hands or a rolling pin until the dough is about 3cm thick. Repeat the process twice more. This laminates the dough.
- Either using a cookie cutter or knife, cut 6 to 8 large scones. If using a round cookie cutter, bring together the left-over dough, gently knead the scraps together, laminate once or twice, press down to 3cm thick, and continue cutting out scones until all the dough has been used.
- Place the scones onto the prepared baking sheet, about 2 to 3cm apart. Using a pastry brush, brush the tops of the scones with the milk and sprinkle the leftover cheddar over the tops of the scones.3 tablespoons milk
- Bake the cheese and onion scones in the preheated oven for 15 to 20 minutes. The scones would have risen, and be golden brown in colour. Remove from the oven and place on a wire cooling rack to cool down slightly before serving warm with butter, cheese, or jam.
Notes
- Plain flour (standard-grade or all-purpose flour) is used for this scone recipe. However, you can also use self-raising flour, but you will still need to add ½ teaspoon of baking powder.
- The butter, cheese, and milk must be cold for the perfect tender flakey scones.
- A hot preheated oven is crucial for a tender, flakey scone.
- Handle the dough as little as possible.
- For mini scones, divide the dough into 12-16 pieces and bake for 8 to 12 minutes.
Storage and Freezing
Scone dough can be stored in an airtight container for a day or two before baking. The scone dough can also be frozen for up to 3 months. Baked scones can be stored at room temperature in an airtight container for 3 days. Baked scones can also be frozen for up to 3 months.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
Joy says
These scones are so good! And this recipe is easy and logical. Thank you so much 😋
Mary-Lou says
It's a pleasure! I'm so happy you enjoyed them 🙂
Nina Christians says
Good morning from Cape Town, South Africa 🙂
I made these this morning and they were 😋 I used spring onions instead and used a vintage Scottish cheddar. Yummy 😋
My previous scones were always a flop,but these ones were perfect,thank you.
Mary-Lou says
That's great! a vintage Scottish cheddar sounds right up my alley!