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Cheese and Onion Scone Bread (Loaf)

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A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

Cheese and Onion Scone Bread (Loaf)

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

I have been a little lazy on the baking front lately, I have just been so busy and also the diet has been high on the list this week, after an orgy of excessive boozing and scoffing last week.  So, when my random generator “widget thingie” landed on the Stork Cookery Service Heritage Cookbook, ” The Art of Home Cooking” for this month’s Random Recipe challenge hosted by dashing Dom over at Belleau Kitchen, I was a little worried……..I was even more worried when the random number “widget thingie” then indicated that I turn to a page with CHEESE on it. Not because I don’t like cheese, I LOVE it, but because I was taking a cheese sabbatical this week, having imbibed in kilos of it last week, as you can see here: Fromage Friday! A Simple French Cheeseboard for Al Fresco and Summer Dining. But, there it was in black and white, the recipe I must make was a “Cheese Loaf”. I love cheese in baking and cooking, as well as “au natural”, but a whole loaf seemed a little excessive for the two of us, until I realised that I could freeze most of it after the initial “dégustation”, and my waist would be saved to live and squeeze into a sexy little number for another day. 

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

I am a bit of a recipe tweaker, and although the recipe looked absolutely fine, I added some chopped spring onions and a smidge of Cayenne pepper for an extra kick. It was an easy loaf to make, a sort of “scone bread”, but baked in a bread tin, making it easy for slicing. We dutifully tried a slice each, with butter and more cheese, and then I wrapped the remaining loaf in foil and chucked it into the freezer for future enjoyment. Served sliced and warm, this cheese bread was DIVINE……it held together pretty well too, as quick breads have a tendency to crumble, but this one was fairly well-behaved on the crumble front. The spring onions were a bit if a culinary triumph, and REALLY added to the overall flavour and texture of the loaf, and I would definitely make my tweaked version again. This would be the ideal accompaniment to a big bowl of steaming soup, stew, chilli or a casserole as well as being perfect for picnics, lunch boxes and snacks.

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

It’s a rustic loaf with attitude, and would make a nice “pizza” base I think, with a few cherry tomatoes, olives and some smoky chorizo on top……..just an idea. My “prize-winning” leeks that you can see in the photos are in fact spring onions and you will just have to adjust the quantities if yours are the “wimpy” slender type.There’s not much else to say about this cheeky, cheesy loaf, other than you MUST bake it an eat it……trust me, it’s damn good. As this random recipe bake is made with cheese, I have just realised that I can enter this into another monthly blog challenge, namely Laura and Nazima’s One Ingredient, where the month of April’s theme is, yes you guessed it, CHEESE! I was going to show off my lovely new Mermaid loaf tin in this post, but, I stupidly used the WRONG tin, so look out for MORE bread very soon. That’s all for today, I am off back into the garden, and if you would like to see some photos of my spring garden, then please take a visit over to Garlic and Sapphire, where my latest article has just been published here: The Awakening: Spring lilac, violets and blossom……with cake! Please DO leave a comment if you visit, as it’s always nice to hear what people think if these articles I write. Bye for now, Karen

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

Cheese and Onion Scone Bread (Loaf)

Print recipe
Cheese and Onion Scone Bread (Loaf)
Serves 1 Loaf
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Bread, Breakfast, Lunch, Side Dish, Snack
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Easter
Region British
From book The Art of Home Cooking
A delicious yeast-free "quick bread" that is easy to make and is delectable when served warm with butter! Spring onions add a lovely flavour to this scone bread, which is perfect for picnics, lunch boxes and snacks. Adapted from the Stork Cookery Service book, "The Art of Home Cooking".

Ingredients

  • 75g Stork margarine
  • 225g S-R flour
  • 1 teaspoon baking powder
  • 1 teaspoon English mustard powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Cayenne pepper
  • 100g Cheddar cheese (grated)
  • 2 large spring onions, washed, trimmed and cut into small pieces
  • 1 large free-range egg (beaten with 120mls milk)

Note

A delicious yeast-free "quick bread" that is easy to make and is delectable when served warm with butter! Spring onions add a lovely flavour to this scone bread, which is perfect for picnics, lunch boxes and snacks. Adapted from the Stork Cookery Service book, "The Art of Home Cooking".

Directions

Step 1 Add the baking powder, mustard powder, Cayenne pepper, salt and pepper to the flour and mix well. Rub in the margarine until it resembles breadcrumbs.
Step 2 Add the grated cheese and chopped spring onion and then pour in the egg and milk mixture.
Step 3 Beat with a wooden spoon until well mixed and then spoon mixture into a prepared 450g (1lb) loaf tin that has been buttered and lined.
Step 4 Bake in pre-heated oven (190C/375F/Gas mark 5) for 40 to 45 minutes.
Step 5 Remove from the oven and leave in the tin for 5 minutes before turning out to cool on a wire rack,
Step 6 Serve sliced with butter.
A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

A Quick and Easy Random Recipe: Cheese and Onion Scone Bread (Loaf)

The Art of Home Cooking

Cheese and Onion Scone Bread

Cheese and Onion Scone Bread

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Comments

  1. Dominic says

    what a beautiful loaf!… I too have done very little baking of late… must be something in the air. This loaf does look glorious though and inspiring me to bake!… What a great random recipe pick too, thanks as always for the entry x

    Reply

  2. Christine Lockley says

    Mmm sounds delish and will be definitely trying this during my weekend baking session – Thanks for sharing

    Reply

  3. Vohn says

    Looks yummy Karen. Serendipitously I had just been thinking to myself that I must use up the spring onions which have been sitting in the fridge for nearly a week now! I’m going to make this loaf tomorrow to serve with stuffed peppers. Vohn x

    Reply

  5. Cindy says

    Oh! This looks like a perfect picnic bread! And a great base that can be easily tweaked to adapt to the rest of the menu.
    I will make this one soon!

    Reply

  6. Vohn says

    Had this for supper on Thursday & it was delicious. I am so glad you mentioned freezing it Karen, otherwise I’d have polished it off by myself! Vohn x

    Reply

  8. Stacy says

    That is just my kind of loaf, Karen! I love everything about it. The cheese, the onions and especially the little kick of cayenne you added. I am thinking I might well turn this into muffins.

    Reply

  9. Choclette says

    Ooh yes, that sounds like my sort of loaf Karen and the spring onions are a lovely addition. As ever, your photographs are fantastic. The very first pizzas I used to make when growing up were scone based ones and I don’t know why I don’t do it any more, because they were jolly good.

    Reply

  18. Lisa Williams says

    this looks amazing I think my only problem with this would be trying not to eat the whole thing I love cheese scones 🙂

    Reply

  33. lyn burgess says

    this looks reallytasty, and perfect for something a bit different to take on a picnic – that is, if we ever get any sunshine!

    Reply

  35. Victoria John says

    Hi Karen, This looks great. If you have a wheat intolerance, can the flour be substituted. If so, what would you recommend? Thanks Vx

    Reply

    • Karen says

      HI Victoria, I am not a gluten-free expert, but I am sure that gluten-free flour will be perfect as a substitute, or even spelt flour, as it is better for those with wheat allergies. What do you usually substitute for wheat flour? I will have a little think and if I come up with any other ideas, I will get back to you! Karen

      Reply

  47. Linda Bird says

    This looks absolutely delicious. I tweak recipes in favour of my low calorie, low fat diet so I will be using low fat margarine and low fat cheese in mine. I’ll use finely chopped red onion in place of the spring onions. Can’t wait to try this although I will find it (very) difficult to just stop at one slice!

    Reply

  52. Mary Lou MacDonald says

    How many grams in a cup, you say 75 grams and 225 grams. I’m not sure is 75 grams 3/4’s of a cup. I have no idea what 225 grams are equal to. Thanks for helping me.
    Can I use enriched baking flour or does it have to be bread flour.

    Reply

  53. Tracy Nixon says

    A great bread recipe thanks – as the weather is not too good this weekend I am going to bake some bread to go with my pan of homemade broth!

    Reply

  59. Addie says

    Can I just say, I have been making this for some time now and it grew to be one of my all-time favourite recipes. I cannot be more grateful for having found the link to your website.

    Reply

  60. Sandie says

    I made this but I now put mixture into 12 muffin tins then freeze. I cook until quite brown on top so I get a nice crust. Then I take one as needed put in microwave for few seconds and then split and spread with butter. This way I get more of that crusty top and it stays that way. I make far too many if these!

    Reply

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