Ingredients
For the onions:
- 1 tablespoon butter
- 1 medium red onion, thinly sliced
For the scones batter:
- 1 1/2 cups spelt flour, Type 630 (180 g)
- 1 1/4 cups fine cut oats (125 g)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 113 g unsalted butter, frozen and grated with a box grater (see notes)
- 1 large egg
- 1 teaspoon grainy mustard
- 1/3 cup milk of choice (I like to use unsweetened soy or almond milk)(80 ml)
- 1 teaspoon organic apple cider vinegar (unfiltered)
- 125 g grated cheddar cheese
- 1 teaspoon dried basil
Instructions
- Melt 1 tablespoon butter in a non-stick frying pan on medium to medium-high. Saute onion 3-4 minutes, until beginning to turn golden in places. Remove from heat and set aside.
- Preheat your oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, baking powder, salt.
- Mix the grated butter into the flour mixture until crumbs are formed (I use my hands to do this but a pastry cutter can also be used). Stir in the basil and 2/3 grated cheese.
- In a medium bowl, lightly beat the egg. Add the grainy mustard, milk and apple cider vinegar.
- Add the milk mixture to the dry ingredients. Stir, adding 1/2 of the sautéed onion, until JUST combined. Do not over mix. (the dough will be quite sticky).
- Transfer the dough onto a well floured surface. With floured hands, work the dough into a round disc that measures about 20 cm across. With a sharp knife, cut the disc into 8 equal wedges.
- Place the wedges onto the prepared baking sheet. Spread remaining onion over top as well as the remaining cheese.
- Bake for 12 to 14 minutes, until scones are well risen and golden on the bottom.
- Transfer to a wire rack to cool. Serve warm or cold with butter, if desired.
Nutrition
Notes
- For best results, use frozen butter and grate it into the dry ingredients. If you don't have any already frozen, place the butter in the freezer for at least 30 minutes before grating. I like to grate on a box grater either right over the bowl of dry ingredients or over a sheet of parchment paper. If the butter is really cold and hard, this recipe also works well without freezing.
- For this cheese scone recipe, I kept things traditional and used cheddar cheese (natural cheddar with no colouring added from carrot juice), but you could also choose another type of cheese such as Old Amsterdam, French Comte or your favourite type of hard cheese.