Bread: Tiny Cheese, Onion and Olive Scones

posted by Lisa UK 11-24-99 5:34 AM

Tiny Cheese, Onion and Olive Scones

6oz/175g self raising flour
1 medium onion, diced really finely
1 tbs olive oil
1/2 tsp salt
1/2 tsp mustard powder
freshly milled black pepper
1/2 tsp cayenne pepper
1 oz/25g butter
1 1/2 oz/ 40g Parmesan cheese grated
1 1/2 oz strong Cheddar cheese grated
approx 2-3 tbs milk
1 egg
6 juicy black olives, stoned and chopped
1 baking sheet lightly greased and a 1 1/4 inch cutter

Preheat the oven to Gas 6, 400F, 200C.

Fry the onions in the oil over a medium-high heat for about 5 minutes or until they’re a nice brown caramel color and darkened at the edges. Keep moving them about so they don’t burn and then remove to a plate to cool.

Take a large mixing bowl, sift in the flour, salt, mustard powder, and cayenne and add a good grinding of black pepper (the scones need to have a piquant bite).

Now rub in the butter, throw in the onion, the olives and two thirds of the cheese, mixing them in well.

Beat the egg and pour this in, mixing first with a knife and then 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 and knead gently until smooth.

Roll it out to about 1/4 inch thick but no thinner. Using a 1 1/4 inch cutter, cut out the scones. The trimmings can be kneaded and cut again for more scones.

Brush the cut scones with milk, top them with the remaining cheese and bake near the top of the oven for 10-12 minutes then cool on a wire rack.

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