Tiny cheese, onion and olive scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
Ingredients1½ oz (40 g) Parmesan (Parmigiano Reggiano), grated (see recipe introduction)1½ oz (40 g) strong Cheddar, grated1 medium onion, diced6 black olives, pitted and chopped1 tablespoon olive oil6 oz (175 g) self-raising flour½ level teaspoon salt½ level teaspoon mustard powder½ level teaspoon cayenne pepper1 oz (25 g) butter1 large eggapproximately 2-3 tablespoons milkfreshly milled black pepper
Makes 28 (ish) scones:
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need a baking sheet, lightly greased, and a 1¼ inch (3 cm) plain pastry cutter.
Fry the onion in the oil over a highish heat for about 5-6 minutes or until it's a nice brown caramel colour and darkened at the edges. Keep it moving about so that it doesn't burn. Now transfer it to a plate to cool.
While that's happening, take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good grinding of black pepper (the scones need to have a piquant bite). Now rub in the butter, toss in the cooled onion, the olives and two thirds of the grated cheeses, forking them in evenly. Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough – it mustn't be too sticky.
Turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, being careful not to roll it too thinly. Next, use a 1¼ inch (3 cm) plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the scones. Lightly knead together and re-roll any trimmings. Then, when all the scones are cut, brush them with milk, top them with the remaining grated cheese and bake them near the top of the oven for 10-12 minutes. (I think you should do them for a little longer - mine were a bit doughy). Remove them to a wire rack to cool.
This recipe is taken from Delia Smith’s Christmas.
Number of Servings: 22
Recipe submitted by SparkPeople user BOUNCY_BUNNY.
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need a baking sheet, lightly greased, and a 1¼ inch (3 cm) plain pastry cutter.
Fry the onion in the oil over a highish heat for about 5-6 minutes or until it's a nice brown caramel colour and darkened at the edges. Keep it moving about so that it doesn't burn. Now transfer it to a plate to cool.
While that's happening, take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good grinding of black pepper (the scones need to have a piquant bite). Now rub in the butter, toss in the cooled onion, the olives and two thirds of the grated cheeses, forking them in evenly. Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough – it mustn't be too sticky.
Turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, being careful not to roll it too thinly. Next, use a 1¼ inch (3 cm) plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the scones. Lightly knead together and re-roll any trimmings. Then, when all the scones are cut, brush them with milk, top them with the remaining grated cheese and bake them near the top of the oven for 10-12 minutes. (I think you should do them for a little longer - mine were a bit doughy). Remove them to a wire rack to cool.
This recipe is taken from Delia Smith’s Christmas.
Number of Servings: 22
Recipe submitted by SparkPeople user BOUNCY_BUNNY.
Nutritional Info Amount Per Serving
- Calories: 65.8
- Total Fat: 3.2 g
- Cholesterol: 15.6 mg
- Sodium: 147.6 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.4 g
- Protein: 2.5 g
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