I try not to be one of those parents that boasts about their children. But my big claim to fame is that my daughter spoke her first work before she rolled over. Unfortunately for her, (fortunately for me), this is not a reflection of her superior intelligence. She actually didn’t roll over until she was 7 months old, the standard age for babies to start saying “Da”.
I think of this now because my son has not followed suit. He is now at the stage where he rolls, grunts and groans, and flails about, because he can’t roll back onto his back. This is now taking up most of my time. The simple act of rolling him onto his back.
However, today, I was lucky enough to whip up a batch of scones! Woohoo! Celebrate the small wins!
I have a brilliant scone recipe that I claim to be MINE – but it’s hand-me-down from over the generations. Thank you, Mum (who should thank my Dad’s aunty). I know there are a few people around my community that also use the same recipe. So there are probably people from the wider community who also use it and we just don’t know about it. I will share this if I can manage to throw some lupins in it!
But for the meanwhile, I’ve found a little gem that is packed with flavour and only has the teeny-tiniest bit of sugar (rice malt syrup in the caramelised onion).
Caramelised Onion and Cheese Scone
Makes 9
75g plain flour
75g lupin flour
10g baking powder
150 g grated cheese
2 sprigs oregano, chopped
70g caramelised onion
3 eggs
80g milk
- Preheat oven to 210 degrees celsius.
- Combine the dry ingredients.
- Add the cheese, oregano and onion.
- Using a blunt knife, mix in the eggs and milk. Do not over beat your mixture, just make sure it is combined.
- Place the mixture on a well-floured surface and pat into a square.
- Cut the mixture into 9 portions, and using floured hands, spin each scone into a circle shape. (See image below).
- Place on a well greased tray and put in the oven (it must have reached 210 degrees celsius).
- Bake for 9 minutes.
- Place on a cooling rack to cool.
Tips
- The punchier the cheese, the punchier the scone.
- You can use most herbs – parsley or basil would give it a nice flavour.
- I make my own caramelised onion – (sauté one onion, add 1 tbsp rice malt syrup and 1 tbsp balsamic vinegar, reduce) – delicious on a steak sandwich but takes about 20 minutes on stovetop. Can be purchased.
- Using a blunt knife will help prevent over stirring the mixture.
- DO NOT put the scones in the oven until it is HOT HOT HOT! Otherwise they will not cook properly.
- These are best served on the day. However, I actually cut them in half, butter them, then freeze them in a zip lock bag. I use them for my husband’s lunch.
- You don’t need to use a scone cutter. This way, you are not playing with the mixture as much.