These delicious treats are quick and easy to make and require minimal fuss – great with soup!
- 80g (3oz) Mature cheese
- 1 medium red onion, diced
- 1 tbsp flat leaf parsley, chopped
- 1 tbsp olive oil
- 175g self-raising flour
- 1/2 level tsp salt
- 1/2 level tsp mustard powder
- 1/2 level tsp cayenne pepper
- 25g (1oz) butter
- 1 large egg
- 2-3tbsp milk
- Black pepper
Pre-heat the oven to 200°C / 400°F / Gas 6. You will also need a baking sheet, lightly greased, and a 6cm (2 1/2in) plain pastry cutter.
Fry the onion in the oil on medium heat for about 5-6 mins or until it’s a nice brown. Transfer to a plate to cool.
Take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne pepper, and add a good grinding of black pepper. Rub in the butter, toss in the cooled onion, chopped parsley and two thirds of the grated cheese, forking them in 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.
Turn the dough out onto a lightly floured surface, knead it gently till it’s smooth. Roll it out to about 2cm (3/4 in) thick, being careful not to roll it too thinly. Next, take the cutter, place it lightly on the dough and give a sharp tap to stamp out the scones.
Lightly knead together and re-roll any trimmings. Then, when all the scones are cut, brush them with milk, top them with the remaining grated cheese and bake them near the top of the oven for 10-12 mins. Place them on a wire rack to cool.