Spring Onion Scones

Try this savoury scones recipe made with chopped spring onions and cut into scone triangles to avoid any waste. Quick to make, these scones will make a great addition to any afternoon tea, or food spread. 

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 8


6 Spring onions

150 g Self raising flour

110 ml Milk (milk of choice)

65 g Butter (or vegan if needed )

½ tsp Dijon mustard

Salt (to taste )

Black pepper (to taste)


  1. Prepare the ingredients: Preheat the oven to 200C/180 fan/6 gas mark. Finely chop the spring onions and chop the butter in small cubes. 
  2. Make the dough: In a mixing bowl, add the flour, butter, salt and pepper. Use your fingers tips to break up the butter in the flour. Keep going until you have a breadcrumb size mixture. Make a well in the middle, pour in the milk and mustard. Use a fork to bring all the ingredients together into a sticky dough. Add the spring onions and mix to combine.
  3. Cut the dough: Dust a clean surface or large board with a little flour. Place the dough on top and use your fingers to gently roll it until it is 2.5 cm thick. Cut the dough into 8 triangle scones. 
  4. Bake and serve: Place the scones on a prepared baking sheet and bake them in the oven for 15-20 minutes, until risen and golden brown. Serve with butter, or alternatively cream cheese.
plate of 7 spring onion scones garnished with spring onion

How to store

Store the scones in an airtight container at room temperature for up to 3 days.


Try making little scone sandwiches. Cut them open horizontally and stuff with hummus, beetroot dip, chutney or cream cheese.