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LANCEWOOD® MINI CHEESE SCONES WITH CARAMELISED ONION

28

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

Ingredients

Scones:

500 ml flour

10 ml baking powder

2.5 ml salt

80 ml cold butter, cubed

250 ml finely grated LANCEWOOD® Cheddar

250 ml LANCEWOOD® Sour Cream

1 extra large egg, beaten

Milk and egg wash

LANCEWOOD® Medium Fat Plain Cream Cheese or LANCEWOOD® Medium Fat Roasted Onion Cream

Cheese

Sliced strawberries

Micro herbs for garnishing

 

Caramelised Balsamic Onions:

60 ml sunflower oil

4 red onions, peeled and chopped

7.5 ml mustard seeds

30 ml soft brown sugar

30 ml balsamic vinegar

Salt and freshly ground black pepper to taste

Method

Scones:

Combine the flour, baking powder and salt in a bowl. Add the butter. Use your fingertips and rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the cheddar cheese and mix through. Mix the sour cream and egg together. Add to the dry ingredients and use a knife to mix until just combined. Turn out on a floured surface and knead gently 3 – 4 times. Do not over knead, otherwise the butter will melt, resulting in a dense scone. Roll the dough out to about 2 cm thick. Use a 4 cm in diameter cookie cutter and cut out rounds.

Place on a baking sheet lined with baking paper and brush with milk and egg Bake in a pre-heated oven at 180°C for 12 - 15 minutes. Transfer to a wire rack and cool.

Caramelised Balsamic Onions:

Heat the oil and fry the onions and mustard seeds over low heat until soft and transparent. Add the sugar and stir until dissolved. Add the vinegar and seasoning and cook for 1 minute. Leave to cool.

To finish:

Cut the scones in half. Spread each half with cream cheese, then top with onions, sliced strawberries and micro herbs.

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Cheddar FSI

Cheddar FSI

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Sour Cream FSI

Sour Cream FSI

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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Sour Cream

Sour Cream

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Cheddar

Cheddar

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