March 30, 2026

Mini Cheese Scones with Caramelised Onion

Serves:

Cooking Time:

< 30 min

Ingredients:

Scones:
500 ml flour
10 ml baking powder
2.5 ml salt
80 ml butter
cold & cubed
250 ml LANCEWOOD® Cheddar, finely grated
250 ml LANCEWOOD® Sour Cream
1 extra large egg(s), beaten
Egg & milk wash
LANCEWOOD® Medium Fat Plain Cream Cheese
strawberries, sliced
micro herbs for garnishing

Caramelised balsamic onions:
60 ml sunflower oil
4 red onion(s), peeled & chopped
7.5 ml mustard seeds
30 ml soft brown sugar
30 ml balsamic vinegar
salt & freshly ground black pepper to taste

Method

Scones:

Preheat the oven to 180°C. Line a baking sheet with baking paper.
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 the baking sheet and brush with milk and egg.
Bake 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.