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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