250g self-raising flour

1 tsp baking powder

1 tsp salt

1 tsp onion powder

1 tsp coarse black pepper

1⁄4 tsp turmeric

70g butter, chilled

100g mature cheddar, grated

80g whole milk

1 egg, beaten

3 spring onions, trimmed and sliced

For the egg brush:

1 Purely Organic yolk

1 tsp water

To serve:

Fried eggs


Sliced avocado




1. Preheat the oven to 200*C/180*C fan. Line a baking tray with baking parchment.

2. Start with sifting all the dry ingredients, except the black pepper. Add the dry ingredients and butter to a mixer bowl and pulse, using a paddle attachment, until the mixture resembles breadcrumbs. Add the grated cheddar and pulse again. Pour in the milk, egg and spring onions and bring all the ingredients together with your hands.The dough should be still crumbly.

3. Roll the dough out on a floured surface to 5cm thick disc. Using a medium size cutter, cut out the scones and shape the leftover dough gently, without kneading it.

4. Place the scones on the lined baking tray and brush with the egg yolk mixed with water. Bake the scones until the tops are brown, for about 20-25 minutes.

5. Serve warm with fried eggs, butter, avocados or other breakfast favourites.

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

Get in touch with our team

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
egg box