Leek and onion scones

15 servings

Quantity Ingredient
100 grams Onions; peeled and chopped
50 grams Leeks; trimmed and cut
\N \N ; into fine rings
1 tablespoon Olive oil
\N \N Salt and freshly ground pepper
150 grams Wholewheat flour
100 grams Rye flour
2 teaspoons Baking powder
15 millilitres Fresh thyme; chopped (optional)
150 millilitres Buttermilk or milk

Preheat the oven to 200C/400F/gas 6.

Sweat together the onions, leeks, oil and season to taste with the salt and freshly ground pepper.

Place the flour, rye flour and baking powder in a large mixing bowl along with 1/2tsp salt. Rub the butter into the flour.

Mix in the chopped thyme (optional) and buttermilk or milk along with the onion mixture, until a medium soft dough.

Turn out on to a floured board and pat to approximately 2cm thick. Cut with a 4 to 5cm round cutter and place on a baking sheet. Dust the scones with extra flour and bake in the preheated oven for about 15 minutes.

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Carlton Food Network

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