Poppy seed, cheese and onion scones Recipe

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30 min


12 min
(may need an extra 5 mins)

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.

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Top Tip

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.