Leek and onion scones
15 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Onions; peeled and chopped |
| 50 | grams | Leeks; trimmed and cut |
| ; into fine rings | ||
| 1 | tablespoon | Olive oil |
| 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 |
Directions
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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