Cheese and Onion Scones

Ingredients for 1 servings:

• 300 g flour
• 1 ½ tbsp baking powder
• ½ tbsp mustard
• 50 g butter, soft
• 1 large onion(s)
• 200 g cheese, grated, ideally Cheddar
• 150 ml milk, possibly less
• 1 tsp, heaped salt
• n. B. Pfeffer
• e.g. nutmeg
• Oil for frying
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for about 8 cheese and onion scones according to a Scottish recipe

Preheat the oven to 225°C. Dice the onions and fry in a pan with a little oil until translucent. In the meantime, weigh the flour, baking powder, mustard, butter, cheese, and spices and place them in a bowl. Reserve about 50g of the cheese. Add the onion to the remaining ingredients and knead everything by hand into a smooth dough, taking care not to burn the onions. Add the milk a little at a time, making sure the dough doesn’t become too moist and sticky. I usually find 70ml of milk is sufficient. Then roll out the dough on a floured surface to about 3-4cm thick and cut out circles with a drinking glass; the “mustard jars” are a good size for this. Place on a wire rack lined with parchment paper and brush with a little milk. Sprinkle each scone with the remaining cheese crumbs and then bake at 225°C for 12-15 minutes, until the scones are golden brown. Let them cool slightly before eating. These scones taste delicious with a little (herb) butter and a bit of ham or any other sausage, and they also freeze very well. This recipe makes about 8 scones.