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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.