Cheese & Onion Scone Loaf – It’s such a lovely way to have a cheese scone, but served like bread, so you can slice it and serve it buttered.
The Perfect Quick Bread Recipe for Thanksgiving and Christmas
I shared today’s recipe for Cheese & Onion Scone Loaf on Instagram a few days ago, and I have to say that the recipe was hugely popular!
I’m not surprised to be honest, as it’s a fabulous marriage of a cheesy scone, but in a loaf shape, which slices like a dream, and is amazing when buttered.
I have shared a similar recipe before on Lavender & Lovage in 2013, but today’s version of an updated version of that original recipe.
This recipe for Cheese & Onion Scone Loaf is extremely easy to make, and it also freezes well, so if you want to get ahead for Christmas or Thanksgiving, you can make it now.
It’s such a lovely way to have a cheese scone, but served like bread, so you can slice it and serve it buttered, as I mentioned before.
It has a light, moist and buttery crumb which is rich with cheese and is studded throughout with spring onions.
I add English mustard powder, cayenne pepper and cracked black pepper for a little fiery kick – but don’t worry it’s just a small kick!
Serve this in thick slices, buttered of course, as part of any family tea time or supper. I served this on Sunday as part of my weekly Sunday Tea Tray Supper, by the fire.
The recipe is shared below in a printable recipe card, and I hope that you enjoy it as kuch as we did if you make it – Karen
Substitutions and Cooking Notes
- Use any strong cheese you have to hand.
- Use a finely chopped red or white onion in place of the spring onions if that is more convenient.
- Use chopped chives in place of the spring onion, or wild garlic when it is in season.
- If you really don’t want to slight kick to this loaf, then omit the cayenne pepper or the mustard powder.
- Freeze once baked in slices, with greaseproof paper between each slice. Defrost and reheat in the toaster or in a low oven.
- Add chopped red peppers, olives or bacon lardons for a different flavour profile; if adding bacon lardons you may need to bake it for 5 to 10 minutes longer.
- Add chopped red peppers, olives or bacon lardons for a different flavour profile; if adding bacon lardons you may need to bake it for 5 to 10 minutes longer.
More Quick Bread Recipes on Lavender & Lovage
- Zuri’s South African Picnic Bread
- Milk Fadge: Emergency Bread (No Yeast) Recipe
- Apple & Dorset Blue Vinny Scone Bread Recipe
More Cheese Scone Recipes on Lavender & Lovage
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Recipe for Cheese & Onion Scone Loaf
Cheese & Onion Scone Loaf
I shared today's recipe for Cheese & Onion Scone Loaf on Instagram a few days ago, and I have to say that the recipe was hugely popular!
I'm not surprised to be honest, as it's a fabulous marriage of a cheesy scone, but in a loaf shape, which slices like a dream, and is amazing when buttered.
I have shared a similar recipe before on Lavender & Lovage in 2013, but today's version of an updated version of that original recipe.
This recipe for Cheese & Onion Scone Loaf is extremely easy to make, and it also freezes well, so if you want to get ahead for Christmas or Thanksgiving, you can make it now.
It’s such a lovely way to have a cheese scone, but served like bread, so you can slice it and serve it buttered, as I mentioned before.
It has a light, moist and buttery crumb which is rich with cheese and is studded throughout with spring onions.
I add English mustard powder, cayenne pepper and cracked black pepper for a little fiery kick - but don’t worry it’s just a small kick!
Serve this in thick slices, buttered of course, as part of any family tea time or supper. I served this on Sunday as part of my weekly Sunday Tea Tray Supper, by the fire.
It's also amazing when served with a cheese board, or soup and stew - again, serve in slices liberally buttered.
The recipe is shared below in a printable recipe card, and I hope that you enjoy it as kuch as we did if you make it - Karen
Ingredients
- 75g butter
- 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
- 160g Cheddar cheese (grated)
- 6 large spring onions, washed, trimmed and cut into small pieces
- 1 large free-range egg (beaten with 120mls milk)
Instructions
Step 1: Add the baking powder, mustard powder, Cayenne pepper, salt and pepper to the flour and mix well. Rub in the butter 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 with greaseproof paper.
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
Notes
Use any strong cheese you have to hand.
Use a finely chopped red or white onion in place of the spring onions if that is more convenient.
Use chopped chives in place of the spring onion, or wild garlic when it is in season.
If you really don't want to slight kick to this loaf, then omit the cayenne pepper or the mustard powder.
Freeze once baked in slices, with greaseproof paper between each slice. Defrost and reheat in the toaster or in a low oven.
Add chopped red peppers, olives or bacon lardons for a different flavour profile; if adding bacon lardons you may need to bake it for 5 to 10 minutes longer.
Cooked ham can also be added if you want a cheese, onion and ham scone loaf.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 214Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 51mgSodium 423mgCarbohydrates 19gFiber 1gSugar 1gProtein 7g
sherry says
this looks very delicious. i make a very similar sort of thing but with cornmeal. i love it with lots of vintage cheese and chilli flakes.