I went to IKEA recently and bought a pot of crispy onions and have been wondering what to use them for apart from hot dogs! So I decided to make some scones for lunch today and add the onions to my cheese scone recipe. Instead of the mustard I added a bit of sweet paprika for a slightly smoky taste.
They are really tasty on their own with just butter or pair perfectly with a delicious homemade soup.
When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers loved them. This is a variation on my cheese scones.
To start pre-heat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7 and line a baking tray with parchment.
In a large bowl weigh out the SR flour and butter then add the salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add 60g of the cheese, crispy onions and sweet paprika.
Then add the egg and the milk into the dry ingredients and mix with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough.
Tip the dough onto a lightly floured bench and flatten gently with your hand to about 2cm/ 3/4” thick. Cut out 6 scones with a square 5cm cutter.
Place on greased baking tray and brush with some milk or egg. Then sprinkle over the 20g of remaining cheese and some more crispy onions.
Bake for 15-18 minutes.
Cheese, Crispy Onion and Paprika Scones
Sarah’s servings: 6
Sarah's skill: Easy
Baking time: 15-18 minutes
Ingredients
230g Self Raising Flour
65g Unsalted Cold Cubed Butter
Pinch of Pepper and Salt
80g Grated Mature Cheddar Cheese
30g Crispy Onions
1 1/2 tsp Sweet Paprika
1 large Egg
75ml Cold Milk
Extra tablespoon crispy onions for the tops.
Method
Preheat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7.
Line a baking tray with parchment.
In a large bowl weigh out the SR flour and butter then add the salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add 60g of the cheese, crispy onions and paprika.
Then add the egg and the milk into the dry ingredients and mix with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough.
Tip the dough onto a lightly floured bench and flatten gently with your hand to about 2cm/ 3/4” thick.
Cut out 6 scones with a square 5cm cutter.
Place on the lined baking tray and brush with some milk and sprinkle over the 20g of remaining cheese and some more crispy onions.
Bake for 15-18 minutes.
Equipment Used
Sarah’s extra slice......
Makes 6 scones -just double the recipe if you want more.
Crispy onions are readily available at most supermarkets as well as Ikea. You can make your own but cutting an onion, dip in some plain flour and fry.
You can use different flavours of cheese but I love a strong mature cheddar.
I prefer a silicone baking brush Like this one as they are easy to clean and don’t loose hairs.
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