Cheese and Onion Scones

Ingredients

• 1 onion ((medium, finely diced))
• 2 teaspoons olive oil ((vegetable oil))
• 60 grams butter ((cold))
• 160 grams cheddar ((grated))
• 300 grams plain flour ((all-purpose/standard grade))
• 3 teaspoons baking powder
• 1/4 - 1/2 teaspoon table salt ((if using unsalted butter))
• 1/2 teaspoon cracked black pepper
• 200 mL milk
• 3 tablespoons milk

Instructions

1. 1

   Finely dice and saute the onions on a medium-high heat until soft, and translucent with a bit of browning in about 2 teaspoons of olive oil. Allow to cool. Pop the cooked onions into the fridge to make sure they are really cold before moving on to the next step.

2. 2

   Preheat the oven to 220°C/425F/Gas Mark7. Line a baking tray or baking sheet with parchment paper or baking paper. Set aside.

3. 3

   Grate the cheddar cheese, keeping aside approximately 40 grams to place on top of the scones before baking. Grate the butter or cut it into small blocks and set aside. You can keep the cheese and butter in the fridge while you continue.

4. 4

   In a large mixing bowl, whisk together the flour, baking powder, salt and black pepper.

5. 5

   Add in the butter and rub it into the flour until the flour resembles fine breadcrumbs. Then add in the cheese and cold onions. Mix through with a form until evenly distributed.

6. 6

   Pour the cold milk into the flour mixture, and stir through to make a rough shaggy scone dough.

7. 7

   Lightly flour a dough board or kitchen counter. Place the dough in the middle of the floured surface and bring the dough together into a rectangle. Using a knife or bench scraper, cut the dough into thirds and fold the outer edges on the middle section then press down using your hands or a rolling pin until the dough is about 3cm thick. Repeat the process twice more. This laminates the dough.

8. 8

   Either using a cookie cutter or knife, cut 6 to 8 large scones. If using a round cookie cutter, bring together the left-over dough, gently knead the scraps together, laminate once or twice, press down to 3cm thick, and continue cutting out scones until all the dough has been used.

9. 9

   Place the scones onto the prepared baking sheet, about 2 to 3cm apart. Using a pastry brush, brush the tops of the scones with the milk and sprinkle the leftover cheddar over the tops of the scones.

10. 10

    Bake the cheese and onion scones in the preheated oven for 15 to 20 minutes. The scones would have risen, and be golden brown in colour. Remove from the oven and place on a wire cooling rack to cool down slightly before serving warm with butter, cheese, or jam.