If I remember correctly, it was Christmas break 1990– we went to Thames and it rained every day. The most memorable part of that trip was eating cream and jam filled scones straight from the oven with a cup of tea. I know some scones are just so stodgy and tough – this could be because of overmixing. My daughter is somewhat of an expert in scone making and she reckons I taught her but I’ve never made scones until now. In fact, my daughter kind of showed me her technique which I will share with you.
Cheese and onion is a classic combination if you ask me. I always like to add a touch of cayenne to make them extra savoury. Use a sharp tasting cheese like cheddar. You can easily double the recipe if you are making for a crowd.
INGREDIENTS
3 onions, thinly sliced
2 tablespoons oil, for frying the onions
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cayenne pepper
3 cups grated cheddar or tasty cheese, plus extra for topping
300ml milk plus extra for brushing on top
METHOD
Pre-heat oven to 180 degrees C on fan bake. Sauté onions in oil on medium heat until soft and caramelized, stirring as needed to prevent them from sticking. Takes about 20 minutes.
Sift flour, baking powder, and salt and cayenne powder into a large bowl. Use your fingers and mix well. Make a well in the centre and pour the milk a little at a time. Use a table knife to cut through the flour incorporating the milk but ensuring you don’t over work the flour. It does look a bit lumpy but that is okay.
Turn out onto a floured surface and using the side of your palm, gather the flour and shape into two equal sized rectangles.
Spread one rectangle with the caramelized onion. Carefully lift the other rectangle and place on top. Cut into 8 even sized pieces. Place on baking paper lined baking sheets and brush the top with milk. Sprinkle with a little grated cheese. Bake for 15 – 18 minutes. Turn oven to grill mode and cook for a further minute until golden brown. Let cool for five minutes. Makes 8 scones.