This recipe comes from an old friend, Helen - a great cook. I am often asked for the recipe when friends taste these scones.
• 1 onion, chopped
• 1 carrot, grated
• ½ cup (125g) mature cheese
• 1 egg
• 1 Tbs butter
• 2 cups SR flour
• ½-1 tsp Salt and cracked pepper to taste
• ½ cup milk
- Rub butter into flour until like breadcrumbs.
- Mix in all other ingredients with a knife – no need to knead this mixture.
- Spoon mix onto greased tray and bake in hot oven (200 celsius) 12 minutes. Makes approx 12 big scones. They freeze well.
Kay’s variation on recipeI add herbs, like oregano and lemon thyme, and even the tops of celery, including the leaves – a handful, and substitute the salt for garlic salt. Capsicum, sundried tomatoes, chopped bacon, etc can be added too, but you may need to adjust the amount of flour/butter – I just throw a bit more in if the mix looks like it needs it.
- Put the flour and butter into the food processor and process till like breadcrumbs
- Add the cheese (cheese may be omitted – the flavour of the scones is still great) onion, carrot and herbs, and process until chopped to desired size.
- Add the egg and milk and process on slow-medium until mix comes together, adding more milk if necessary. The dough should be fairly moist, but able to be shaped.
- Empty mix onto a scone tray and spread out to an even height. With a knife, cut through the dough to score it into squares (the number depends on the shape/size of your tray).
- Bake in hot oven (200º C) 12 minutes. They freeze well.