Cheese and Spring Onion Scones

1.5 c. flour

2 t. baking powder

1/2 t. dry mustard 

4 T. butter

3/4 c. shredded cheese (I used Mexican Blend)

6 spring onions, finely chopped

1 lge egg mixed with 4 T. milk


Preheat oven to 400*.  Line a baking sheet with parchment paper.  


Mix together dry ingredients in a large bowl.  Cut in butter until the mixture looks like fine bread crumbs. (I used my food processor and then transferred the mixture to a large bowl).


Stir in the cheese and chopped onion.


Add most of the egg and milk mixture, gradually, until you have a soft dough.  I let my hands take over the mixing towards the end.


Turn onto a cutting board and pat into a round, approx. 1" thick.  Cut into eighths and transfer to the baking sheet.  Brush tops with remaining egg mixture.


Bake for 10-15 minutes, until risen and golden brown.  Cool on a wire rack.