Cheddar & spring onion scones
A American bake for the galley that best on calm days or at anchor, about 25 min hands-on.
- Bread & bakes
- American
- ⏱ 25 min
- 🌊 Sea tolerance 1/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- All-purpose / plain flour280 g (70 g)
- Cheddar / hard cheese120 g (30 g)
- Butter60 g (15 g)
- UHT milk160 g (40 g)
- Baking powder12 g (3 g)
- Spring onion / scallion20 g (≈ 1.5 spring onions) (5 g)
Method
- Rub butter into flour and baking powder; stir in cheese and spring onion.
- Add milk to a soft dough; pat 2 cm thick and cut.
- Bake 15 minutes at 210 °C.
In the galley
- Best on calm days or at anchor — 1/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 511
- protein
- 16 g
- fat
- 24 g
- carbs
- 58 g
- sugar
- 2 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes