A simple and easy recipe for onion and cheese scones. Made with spelt flour and fine-cut oats, cheddar cheese, sautéed red onions, dried basil and a touch of mustard. Delicious served with butter while they are still warm out of the oven.
For the onions:
1medium red onion,thinly sliced
For the scones batter:
1 1/2cupsspelt flour,Type 630 (180 g)
1 1/4cupsfine cut oats(125 g)
113gunsalted butter,frozen and grated with a box grater (see notes)
1/3cupmilk of choice(I like to use unsweetened soy or almond milk)(80 ml)
1teaspoonorganic apple cider vinegar(unfiltered)
125ggrated cheddar cheese
Melt 1 tablespoon butter in a non-stick frying pan on medium to medium-high. Saute onion 3-4 minutes, until beginning to turn golden in places. Remove from heat and set aside.
Preheat your oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, oats, baking powder, salt.
Mix the grated butter into the flour mixture until crumbs are formed (I use my hands to do this but a pastry cutter can also be used). Stir in the basil and 2/3 grated cheese.
In a medium bowl, lightly beat the egg. Add the grainy mustard, milk and apple cider vinegar.
Add the milk mixture to the dry ingredients. Stir, adding 1/2 of the sautéed onion, until JUST combined. Do not over mix. (the dough will be quite sticky).
Transfer the dough onto a well floured surface. With floured hands, work the dough into a round disc that measures about 20 cm across. With a sharp knife, cut the disc into 8 equal wedges.
Place the wedges onto the prepared baking sheet. Spread remaining onion over top as well as the remaining cheese.
Bake for 12 to 14 minutes, until scones are well risen and golden on the bottom.
Transfer to a wire rack to cool. Serve warm or cold with butter, if desired.
For best results, use frozen butter and grate it into the dry ingredients. If you don't have any already frozen, place the butter in the freezer for at least 30 minutes before grating. I like to grate on a box grater either right over the bowl of dry ingredients or over a sheet of parchment paper. If the butter is really cold and hard, this recipe also works well without freezing.
For this cheese scone recipe, I kept things traditional and used cheddar cheese (natural cheddar with no colouring added from carrot juice), but you could also choose another type of cheese such as Old Amsterdam, French Comte or your favourite type of hard cheese.