Tom Kerridge's Cheese and Onion Scones
I'm a big fan of savoury scones and the combination of cheese and onion here is an absolute winner. Serve them warm from the oven, cut in half, and the mustard and herb butter will melt beautifully.
Ingredients
For the Scones:
Mustard and herb butter:
Method
- Place 20g of the butter and the olive oil into a medium-sized frying pan. Place the pan over a medium-high heat, add the onions and stir well. Cook for 5 minutes or until the onions have softened then add the garlic and cook for another minute or two. Remove from the heat, then leave to cool completely.
- Next, put the plain flour and baking powder into a large bowl, add the remaining 120g cold butter and work the butter into the flour with your fingertips until you are left with flatter pieces of butter, which will create flaky layers in the scones.
- Add the herbs, half of the cheddar, the cooled onion and garlic, and some salt and pepper. Next add the buttermilk, mix briefly then tip out onto a flat, floured surface. Bring the dough together with your hands and roll out to around 30cm in length by 12cm wide. Sprinkle half of the remaining cheese over the top and cut the dough into 3 even pieces. Stack these 3 pieces one on top of the other.
- Turn the dough 90 degrees and roll out to 30cm x 12cm again. Sprinkle the remaining cheese on top of two thirds of the dough, cut and repeat the same layering process but this time the top layer should not have any cheese on it. Roll this out again to around 15cm x 20cm then rest in the fridge for at least an hour or in the freezer for 15 minutes.
- While the dough is chilling, preheat the oven to 200C fan.
- Take the dough out of the fridge, trim all the edges neatly using a sharp knife and cut into 6 even-sized squares. Trimming will help the scones rise evenly, so don't skip this stage!
- Brush the top of each scone with a little of the egg and transfer to a baking tray. Put the scones into the oven on the middle shelf for 12 minutes, then turn the temperature down to 170C and cook for a further 12 minutes.
- To make the herb butter, put the softened butter into a medium mixing bowl and whip it up for a minute or so with a whisk or a fork. Add the mustard, parmesan and herbs to the bowl and continue to whisk. Season with a little salt and pepper and stir well. Set aside.
- Remove the scones from the oven, halve them and spread liberally with the herb butter to serve.
Rate this recipe
Overall Rating:
4.00
()