Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Mellow Yellow x St Ewe Cheese & Spring Onion Scones
Golden, savoury, and irresistibly moreish—these cheese and spring onion scones are the perfect treat to tuck into this Autumn. Made with Mellow Yellow cold pressed rapeseed oil for a light, buttery texture and enriched with a beautiful golden-yolked St Ewes Original Large egg, each bite brings together wholesome ingredients and a delicious savoury flavour.
Enjoy them warm from the oven, slathered with butter, or served alongside a bowl of soup. Crumbled or melted cheese on top to finish: optional!
Ingredients
Makes 6
Bunch of large spring onions, finely sliced
250g self-raising flour
1 tsp baking powder
Salt & pepper
50g Mellow Yellow cold pressed rapeseed oil (+ 1 tbsp for frying)
1 St. Ewe Original Large Free Range Egg
90ml milk (+ 2tbsp to brush the top)
100g mature cheddar cheese, grated
Method
Preheat the oven to 200C/180c fan/6 gas mark.
Heat the Mellow Yellow oil in a pan and fry the spring onions for 5 minutes, until soft. Remove from the hob and allow to cool.
In a large mixing bowl, add the flour, baking powder and a generous pinch of salt and pepper. Drizzle in the oil and use your fingertips to rub the ingredients together.
Crack the St Ewes egg into a jug and add 90ml of milk – whisking to combine.
To the flour mixture, add 90g of grated cheddar and the spring onions. Slowly pour in the milk/egg, stirring until the dough comes together (you don’t want it to be too wet). Use your hands to bring the mixture together into a dough.
Lightly flour a surface and roll or pat out the dough to around 2-3cm thick. Cut out the scones with a circular cutter, then put on a baking sheet lined with parchment, glaze with a little milk and sprinkle with the remaining cheese.
Bake for 20-25 minutes, or until golden brown and cooked through.
