Poppy seed, cheese and onion scones recipe

Click to rate
(67 ratings)
Sending your rating
makes: 8
Skill: easy
Prep: 30 min
Cooking: 12 min
(may need an extra 5 mins)
  • We earn a commission for products purchased through some links in this article.
  • Have these savoury Camembert cheese and red onion scones with a nice hot soup like French onion. They only need to bake for 12 minutes to come out soft and golden


    • 225g (8oz) self-raising flour
    • Pinch salt
    • 55g (2oz) butter
    • 25g (1oz) Camembert cheese, chopped into small chunks
    • 150ml milk plus a little extra for glazing
    • ½ tbsp poppy seeds
    • 1 small red onion
    • ½tbsp sugar
    • 1tbsp red wine vinegar
    • 1tbsp Dijon mustard


    • Preheat oven to 220ºC (425ºF, gas mark 5) and lightly grease a baking tray.

    • Mix together the flour and salt, then rub in the butter.

    • Finely slice the red onion and cook over a medium heat along with the sugar and red wine vinegar until soft. This should take about 5 mins.

    • Stir in the Camembert, poppy seeds, Dijon mustard, milk and red onions to the flour mixture and form a soft dough.

    • Turn out on to a floured surface and lightly knead. Pat the dough out to form a round 2cm thick circle.

    • Using a 5cm cutter stamp out the scones until all the mix is used.

    • Place scones on baking tray, brush with milk and bake for 12-15 mins. Best served slightly warm.

    Top tip for making Poppy seed, cheese and onion scones

    Top tip: Camembert cheese works best in these scones, but you can use any leftover cheese you have in this recipe like Cheddar or Stilton.

    Click to rate
    (67 ratings)
    Sending your rating

    Related Recipes