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Makes 6-8 sconesAllergens - gluten, mustard, dairy and egg


  • 180g self-raising flour
  • 1⁄2 teaspoon mustard powder
  • 50g butter
  • 100g grated cheese
  • 6 spring onions, finely chopped
  • 1 large free-range egg mixed with 4 tablespoons of milk
  • Salt and pepper to taste

To Serve:
Cream cheese

“You can pick a bunch of
wild garlic from the woods,
wash it well, and add to this recipe!

What to do

Pre-heat oven to 200°C/400°F/Gas Mark 7.

  1. Grease a large baking tray with a little butter or oil.
  2. Mix the dry ingredients in a mixing bowl and add the butter; rub it
    into the flour until it looks like breadcrumbs.
  3. Add the grated cheese to the flour with the chopped spring onions
    and mix well.
  4. Add the egg and milk mixture, gradually, until you have a soft dough.
    (Reserve a little of the egg for the glaze)
  5. Pat the scone mixture out on a floured board and shape into a large
    round and cut into 6 or 8 triangles. Place the triangles onto the baking
    tray and brush with the egg glaze.
  6. Bake for 10 to 15 minutes until the scones are well risen and golden
    brown. Cool on a wire rack and serve warm or cold with butter or
    cream cheese and chives.