Cheese Onion scones

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It’s Saturday ! Time flies, isn’t it. What do you do on weekends ? If you are planning to stay at home to try out some new recipes, here’s one that you might like to try. I made this a few days ago and it’s really good. It’s originally called Russian Cheese Onion Scones. The recipe is taken from a book by our local Chef, William Tan.


500 g self-raising flour

1 tablespoon double action baking powder

1 teaspoon salt

1/2 teaspoon pepper

60 g soft margerine or butter

100 g grated cheddar cheese

1 tablespoon finely chopped parsley or dried parsley

1 finely chopped red onion

1 egg, beaten

100 g dairy whip cream

170ml fresh milk

Method :

Sift the flour, baking powder, salt & pepper. Rub margerine or butter into the mixture. Add cheese, parsley, onion and mix. I just do this by hand, not using my mixer. Make a well in the centre and then add the egg, cream and milk. Knead until you get the dough as in the picture below. If it’s too soft, add in a little bit more flour. Roll to 1 cm thickness and cut into round shapes. Glaze with egg yolk. Bake at 200C for 15 minutes.

This recipe makes quite a lot ( I forgot to count how many scones !). Maybe you can divide the dough into two and keep the extra in the freezer, to be baked later. Or you can halve this recipe.

Enjoy this scones on its own, or with garlic butter. It’s really delicious, please try !




Yasmin says:

Hi Simonne, I havent bought that book yet. But I’m sure the recipes are great, good luck to you in trying them.

Simonne says:

I just try William Tan’s “Baking Index” Durian Cake. I wonder do u have this book? Have u try any recipe from this book ?

Pixie says:

I feel like I really need to spend today, going back to reading your first post and then continue on. I’m loving all these baking tips- thank you. I’m just not ‘there’ yet though as I’m so so very new to it all!

Min says:

Hai Zai, I hv also added your blog here. Thanks for visiting. Lama tak update your blog ?

zaitgha says:

looked so yummy…btw would like to link yours to mine? hope you dont mind….your step by step tutor really helps he he

Min says:

Sorry Fabmom, lambat balas. I think you can substitute the whip cream with just milk or evaporated milk (susu cair). I rasa susu cair is better, sebab pekat sikit. Anyway, here’s an article from Yahoo :

heavy cream = heavy whipping cream (at least 36% fat) Substitutes: creme fraiche (for making cream sauces) OR 1 C heavy cream = ¾ C milk + 1/3 C butter (will not whip) OR light cream (will not whip) OR evaporated milk (especially in cream sauces) OR milk (will not whip; makes cream sauces much less flavorful) OR blend equal parts milk and cottage cheese (Warning: Substituting light cream or milk for heavy cream lowers the amount of fat in a dish, but it makes ice cream and sauces less rich and creamy.) OR pureed cottage cheese OR pureed ricotta cheese OR silken tofu (especially for ice cream–for directions, see the Tofu Ice Cream recipe posted by Veggie Unite!) Notes: Unlike heavy cream, lower-fat substitutes like half-and-half and evaporated milk tend to “break” or curdle when added to sauces. To prevent this from happening, heat the sauce over low or medium heat, or reduce the cream substitute before adding it to the sauce. Don’t let the sauce boil. Cream sauces made with lower-fat cream substitutes also tend to have less body; to correct for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch to the sauce for every cup of evaporated milk substituted. Stir the thickener into a paste first to prevent lumps. Ultra-pasteurized whipping cream is harder to whip and has some unpleasant flavor notes.

fabmom says:

Min, this look appetising. I hv all the ingredients xcept dairy whip cream. What I hv is non-dairy whip cream. Is it too much different? Would it affect?

Min says:

Val, dia fluffy macam scones biasa. Cecah la dengan sos, belasah je ! Macam cucur tapi ni lagi sedap sebab ada telur dgn cream semua..

val says:

min, mcm cookies ka the onion tu? boleh cecah dgn sos ke