I really haven’t made scones for a while, but I got invited by Tandy from the Lavender and Lime blog to take part in the International Scone Week 2020 that she is organising. As it happens, the scone week is right now, so it’s time to get baking. If you like scones, you should definitely check the event out and take part!
I don’t know, why I haven’t made scones for such a long time, as they are very tasty, especially the homemade ones. I’m quite happy for the reminder of their existence. I usually prefer savoury scones, even though sweet ones are also very nice. But this time I chose to make savoury scones with a classic combination of cheese and onion, where you basically can’t go wrong. I used a seasonal fresh red onion with its green stalks, but you can use any type of onion for this recipe. The beauty of this recipe is that you can replace some of the components and even add other veg, nuts, herbs or leave the cheese out, if you prefer. So here is my easy recipe for cheese and onion scones.
Cheese and onion scones
Makes about 15 small scones
1 red onion
1 garlic clove
1 small sprig of thyme
½ tsp sea salt
¼ tsp ground black pepper
1 tbsp butter for frying
200 g wheat flour
25 g wholemeal wheat flour
1 tsp baking powder
1 tsp sea salt
55 g butter
50 g Cheddar cheese
150 ml oat milk
Chop the onion and garlic finely and cook them in butter until softened. Season them with salt, ground black pepper and thyme and let them cool.
Grate or crumble the Cheddar.
Mix the flour, baking powder and salt and rub the butter in.
Add the cheese, onion, garlic and oat milk to the mix and knead only lightly into an even dough.
Spread the dough on a baking paper about 2 cm thick and cut scones from it with a small round cookie cutter.
Brush the tops with a little oat milk and sprinkle some additional cheese on them.
Bake the scones for about 12-15 minutes at 220C until golden brown and enjoy.
International Scone Week everyone! I can’t wait to see your
creations and thank you Tandy for the great idea!