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.