These scones are just so tasty that you couldn’t
survive on just one. They are very easy to make and freeze extremely
well once cooked, provided you defrost and re-heat them in a hot oven
for 4 minutes before serving.
If you're make them on the day of serving, cut them open
once they're cooled and spread with a little herb cheese or a creamy blue
cheese. Warm them in a hot oven just before serving.
1 medium frying pan
2½ inch (6 cm) pastry cutter
Lightly greased baking sheet.
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).
In a large mixing bowl, sift the flour, salt, mustard powder and
cayenne, 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