Mellow Yellow x St Ewe Cheese & Spring Onion Scones
6
40 minutes
Golden, savoury, and irresistibly moreish—these cheese and spring onion scones are the perfect treat to tuck into this Autumn. Made with Mellow Yellow cold pressed rapeseed oil for a light, buttery texture and enriched with a beautiful golden-yolked St Ewes Original Large egg, each bite brings together wholesome ingredients and a delicious savoury flavour.
Enjoy them warm from the oven, slathered with butter, or served alongside a bowl of soup. Crumbled or melted cheese on top to finish: optional!
Method
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1
Preheat the oven to 200C/180c fan/6 gas mark.
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2
Heat the Mellow Yellow oil in a pan and fry the spring onions for 5 minutes, until soft. Remove from the hob and allow to cool.
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3
In a large mixing bowl, add the flour, baking powder and a generous pinch of salt and pepper. Drizzle in the oil and use your fingertips to rub the ingredients together.
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4
Crack the St Ewes egg into a jug and add 90ml of milk – whisking to combine.
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5
To the flour mixture, add 90g of grated cheddar and the spring onions. Slowly pour in the milk/egg, stirring until the dough comes together (you don’t want it to be too wet). Use your hands to bring the mixture together into a dough.
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6
Lightly flour a surface and roll or pat out the dough to around 2-3cm thick. Cut out the scones with a circular cutter, then put on a baking sheet lined with parchment, glaze with a little milk and sprinkle with the remaining cheese.
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7
Bake for 20-25 minutes, or until golden brown and cooked through.
Ingredients
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Bunch of large spring onions, finely sliced
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250g self-raising flour
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1 tsp baking powder
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Salt & pepper
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50g Mellow Yellow cold pressed rapeseed oil (+ 1 tbsp for frying)
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1 St. Ewe Original Large Free Range Egg
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90ml milk (+2 tbsp to brush the top)
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100g mature cheddar cheese, grated
