Soft on the inside, crunchy on the outside, cheesy and packed with flavour! These rustic spring onion & veggie scones are the perfect addition to your afternoon tea, breakfast, a snack, or simply as a side dish to any meal.
December is here my friends. And that for us in New Zealand means it is the beginning of summer. However, summer is not yet to be found. All we have seen is grey clouds and rain. This has inspired me to create some comforting snacks such as these lovely rustic spring onion and veggie scones. These scones are a little bit unconventional. With a Serbian twist if you like. With the spring onion, red bell pepper, ham, cheese and the secret star (mayonnaise) these scones are something different.
You may ask why rustic? Well, because there are no rules in shaping the scones into their traditional shape here. These are really easy to make. You can whip up the recipe in one bowl, spoon them out onto a baking sheet and bake. So if you are a savoury fan, these scones are perfect for you.
Spring onion and veggie scones
This recipe makes a batch of 6 or 8 scones. This will depend on how big you choose your scones to be.
These scones are also very versatile as you can easily make ingredient swaps. I have decided to use spring onions and red bell peppers because they give the scones an amazing aroma and taste. You will be surprised how well spring onions work in this recipe. As for the ham and cheese, well they are just a standard for scone making 😊. This recipe also calls for mayonnaise. This is not quiet traditional in scones but trust me, it adds great flavour and allows the scones to be light and fluffy.
Some notes on making these rustic scones
Shaping the Scones – this recipe does not require that you shape the scones in any shape. Simply use a tablespoon to scoop out a heaped tablespoon of the mixture and place on a baking sheet. This gives them a unique “rustic” look.
Serving – these scones are really great when dipped in a side of mayonnaise or a relish.
Storage – these scones are best enjoyed the day they are made but can be wrapped and stored at room temperature for two days.
Freezing – Freeze leftover scones in an airtight storage container for up to one month. When you are ready to eat them, simply allow them to thaw and re-heat.
These delicious rustic spring onion & veggie scones are the perfect treat for any time. Honestly, I love their rustic, imperfect shape. The aroma and taste of spring onions really makes the scones a little extra special.
Did you make this recipe?
When you feel like a little something different, ditch the typical ways of making scones and welcome these rustic spring onions and veggie scones. These are my Serbian take on this easy and delicious savoury treat.
Please let me know how these RusticSrping Onion & Veggie Scones turn out for you! Leave a comment below or reach out and share a picture on Instagram.
250g all purpose flour
50gspring onion chopped
50gred bell pepper chopped
PREPARING THE SCONES
Preheat the oven to 200ºC & line a baking tray with baking paper.
In a large bowl add the flour, salt, baking powder and give that a stir.
To this add chopped spring onion, chopped ham, chopped red bell pepper and the grated cheese.
Add the mayonnaise and milk and combine the whole mixture with a spatula until all ingredients have combined.
Mark as complete
BAKING THE SCONES
With a tablespoon, scoop out a heaped tablespoon of the mixture and place on a baking sheet. The scones do not have to be a specific shape. This will give them a "rustic" look.
Bake in the oven on 200ºC for 20 minutes or until golden brown.
Mark as complete
Shaping the Scones - Use a tablespoon to scoop out a heaped tablespoon of the mixture and place on a baking sheet. This gives them a unique "rustic" look.
Serving - these scones are really great when dipped in a side of mayonnaise or a relish.
Storage - these scones are best enjoyed the day they are made but can be wrapped and stored at room temperature for two days.
Freezing - Freeze leftover scones in an airtight storage container for up to one month. When you are ready to eat them, simply allow them to thaw and re-heat.
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