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Yorkshire Blue & Red Onion Mini Scones


These mini scones are delicious, light and incredibly moreish! These can be frozen and defrosted on the day and popped in the oven to warm through before assembling. Perfect for the busy host!

Makes 24


60g Yorkshire Rapeseed Oil

250g plain flour

¼ tsp salt

130ml milk, plus a little extra for glazing

100g Shepherds Purse Yorkshire Blue, grated – plus extra crumbled for topping

100g caramelised red onion chutney





 Preheat your oven to 180oC / 160oC Fan / 350oF / Gas Mark 4 and line a baking tray with baking paper. Mix the flour and salt together in a large bowl, and in another bowl mix together the Yorkshire Rapeseed Oil and milk, and then add the grated cheese.

Add the wet ingredients to the dry ingredients and gently bring the ingredients together without over mixing. Turn the dough out onto a floured surface and gently pat it out with your hands until it’s about 1.5cm in depth.

Using a flour coated 3cm small pastry cutter, cut out into 24 rounds and place them on the lined baking tray. Gather and re-roll trimmings to make all the scones you need. Be careful not to overhandle the dough at any time – this can make the scones heavy when baked.

Brush the top of each scone with a little milk and bake in the oven for up to 20 minutes, until risen and golden. Remove from the oven and place on a wire rack to cool.

To assemble, top with a generous teaspoon of caramelised red onion chutney and a crumbling of Yorkshire Blue. Serve cold or slightly warm.