Sift the flour, baking powder, salt and mustard powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the onion and cheese, then mix in enough milk to make a soft dough.
Roll out on a lightly floured surface to about 1cm thick.
Cut out 16 rounds using a 6cm cutter, re-rolling as necessary.
Place on greased baking trays and brush with a little egg or milk.
Bake for 12-15 minutes or until well risen and golden.
Cool on a wire rack.
Freezer Tip: For a delicious cobbler topping for casseroles, remove the scones from the oven when they are two-thirds cooked, cool and freeze. Arrange the frozen scones on the casserole and cookfor 15-20 minutes.
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
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We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.