Old Recipe for a Delicious Cheese Scone

What makes these cheese scones so delicious, is not only the scone itself, but more importantly, the topping.
I found this handwritten recipe amongst a very old cookbook which was gifted to me, and a few weeks ago I started making these at work.
The feedback was unanimous, they are delicious. I haven't tried them using gluten free flour as yet, but that's on my to do list.
I filmed this video late afternoon, and hurried my way through before I lost all-natural light. However, I made this again the next morning at work and snapped a few photos, of perhaps, more neater scones. Both batches disappeared. As for most scones, these are best consumed right out of the oven, however they reheat beautifully in the microwave, and are best served with lashings of salted butter. Tomato relish is also so good.
Everyone who tries these scones, loves them.
Here is the recipe:
Ingredients
4 cups of self-raising flour (or 4 cups of plain flour and 8 teaspoons of baking powder)
4 big tablespoons of soft butter
1 medium onion, finely chopped
3 to 4 tablespoons of minced parsley
1 cup of grated cheddar cheese (or more :) you could use half parmesan and half cheddar
2 cups whole milk
Topping:
3 tablespoons of melted butter
½ cup chopped parsley
1 teaspoon salt
1 teaspoon black pepper
1 cup grated cheddar cheese
Instructions:
Preheat the oven to 200°C (400°F).
In a bowl, sift the flour. Add soft butter, chopped onion, minced parsley, and grated cheese. Mix well.
Pour in the milk and mix until just combined. Avoid overmixing.
Lightly flour a workbench and turn the mixture onto the surface. Form a high circle about 2 inches high.
Use a sharp-edged tool, cut the scones, avoid twisting, just straight up and down. Place them on a baking tray lined with paper, ensuring they are touching each other.
In a small bowl, mix melted butter, chopped parsley, salt, pepper, and grated cheese for the topping.
Sprinkle the topping mixture evenly over the scones, pressing down slightly.
Bake for 20 to 25 minutes, or until golden brown.
Allow to cool slightly before serving. Enjoy with salted butter and maybe tomato relish.
‪@leescooking‬
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