Cheese & Onion Scones
- Spelt -
Before you begin
These cheese & onion scones are a scrumptious addition to a lunch, packed box or as snack anytime of the day. On its own or with some butter spread in the centre they are tasty and just the right size to stop that hungry rumble.
Get Ready
Use a flat oven tray, lightly greased and dusted with flour.
Pre-heat the oven to 180 C
For the Scone mix: - 12 scones
225 g White Spelt flour
(or wholemeal or 50/50)
2 1/4 tsp. baking powder
a pinch of salt
1/4 tsp cayenne pepper/ or black pepper
25 g butter/plant based margarine
100 g grated cheese
2 tbsp chopped onion
1 egg & milk to measure 150 ml
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Click here for the sweet traditional scone recipe.
Mix and Bake
Mix
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Measure the flour, salt, pepper and baking powder into a mixing bowl
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Add the butter or margarine and rub in by hand or low mixer setting until the mixture resembles fine breadcrumbs.
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Stir in the cheese and the onion. Keep some of the cheese back to use as topping.
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Weigh and mix the egg and milk in a cup or bowl and stir most of it into the dry ingredients, leaving enough to brush the scones before placing them into the oven.
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Mix until a soft ball of dough is formed.
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Turn out onto a lightly, floured surface and knead gently.
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Roll out or press out the dough into a 1 cm thick slab.
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Cut into rounds or squares using a cutter or a knife, whatever you prefer and place evenly spaced on the prepared oven tray.
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Brush lightly with the leftover milk & egg mixture and sprinkle the rest of the cheese on top.
Bake
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Bake in the pre-heated oven for about 15 minutes or until golden brown and firm to touch.
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Remove from the oven and place the scones on a cooling rack.
Store
Once cooled scones are best stored in an airtight container or frozen to keep them fresh for another day.
