Cheese and Onion Scone
Cheese and Onion Scone
Ingredients
40 grams Parmesan Cheese Grated
40 grams Strong Cheddar Cheese Grated
1 Medium onion diced
1 tablespoon olive oil
175 grams self raising flour
½ level teaspoon salt
½ level teaspoon mustard powder
½ level teaspoon cayenne pepper
25 grams butter
1 large egg
2 -3 tablespoons milk
Pepper to taste
Cooking Equipment
1 medium frying pan
2½ inch (6 cm) pastry cutter
Lightly greased baking sheet.
Preparation
Finely chop the onion
Finely grate the cheddar cheese
Finely grate the parmesan cheese
Lightly whisk the egg
Pre-heat the oven to gas mark 6, 400°F (200°C).
Method
In a large mixing bowl, sift the flour, salt, mustard powder and cayenne pepper, add some black pepper to taste. Now rub in the butter and mix well to a crumbly texture.
Fry the onion in the oil for about 5-6 minutes or until it's a nice brown colour and a bit darker at the edges. Keep stirring it about so that it doesn't burn. Now transfer it to a plate to cool.
Mix in the cooled onion and two thirds of the grated cheeses, mix them together evenly. Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough – it mustn't be too sticky.
Tip the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, don't roll it out too thin.
Next, use a 2½ inch (6 cm) plain cutter or fluted for cutting: place it lightly on the dough and cut out the scones. Knead together any trimmings and re-roll them, till all the mixture is used up.
Dish up and enjoy with creamed cheese or simply spread some butter on them to taste. We enjoy them just as they are.