Piquant Cheese Scones
Ingredients
- 350 gr. (12 oz.) self raising flour
- 2 medium onions, diced small
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. mustard powder
- 1 tsp. cayenne pepper
- Freshly milled black pepper
- 50 gr. (2 oz.) butter
- 75 gr. (3 oz.) parmesan cheese,
- grated
- 75 gr. (3 oz.) cheddar cheese,
- grated
- Approx. 4-6 tbsp. milk
- 2 large eggs
- 12 black olives, stoned and chopped
- Preheat oven to 190°C.
- Lightly grease a baking sheet
- You need a small 3 cm. (1¼") cutter
Method
Use a mini chopper to chop the onions, it saves so much time!
Leave to one side ⅓ of the cheeses - 25 gr. (1 oz.) of the parmesan and 25 gr. (1 oz.) of the cheddar, mix them together. You will use this for topping the scones.
Fry the onion in the oil on quite a high heat for about 5-6 minutes, until nicely browned, keep stirring so it doesn't burn. Leave to one side.
Sift flour, salt, mustard powder, cayenne and a good grinding of black pepper into a large bowl. Rub in butter and toss in cooled onion, olives and the remaining two-thirds of the cheeses. Fork in.
Beat eggs and pour this in, mixing with a knife and finally with the hands. Add enough milk to make a soft dough. Turn onto a floured surface and knead until smooth. Roll out to about 2 cm. (¾") thick. Cut into rounds. Mould into shape with hands to make them taller and not so flat.
Brush with milk and taking about a teaspoon of the mixed cheese between your fingers, press firmly down to give a good topping, shake off any excess gently. Place on a lightly greased baking sheet.
Bake at 190°C for 10-12 minutes. Cool on a wire rack.
Freeze well. Reheat in a hot oven before serving.