I think the name of these scones says it all… I came up with this recipe a few years a go and it’s my families favourite though I rarely make them due to how fast they disappear. Cheesy, onion-y and tasty are the adjectives that come to mind when I think about these and brushes of milk before baking gives these scones the yummiest crust.
If they last long they can even be sliced in half reheated up to 2 days after but there are rarely any left.
Makes six greedy (the best kind) portions
- 2 small onions or 1 large onion – peeled
- 2 tbsp canola oil
- 200 g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 100 g feta
- 100 g parmesan
- 50 g sour cream
- 125 ml full fat milk + milk for the glaze
Preheat oven to 220 degrees Celsius and line a tray with baking paper, I use a cast iron pan for my scones so I just spray vegetable oil.
Once all the boring stuff is out of the way you can begin slicing your onions, I slice mine into strips as it’s quicker and the onion will shrink as it cooks. Once the onions have been sliced heat your oil in a pan on a medium to high heat. When the oil heats up add your onion and occasionally stir; take off the heat once the onions have browned (pictured above.)
In a separate bowl measure all your dry ingredients sieving them as you go and pop that bowl to side once you are finished. Get a chopping board and a grater and grate the parmesan then dice the feta into 1 cm x 1 cm cubes – set aside once again!
You want to add the sour cream, milk, parmesan and feta to the dry ingredients and mix together until you have a dough (don’t over mix!!!). Once the dough has formed add the onions until they are evenly distributed.
Shape the dough on a lightly dusted surface into an oval shape and cut into six (or more!) Place onto your tray/pan and brush the tops with milk. Bake for 10 minutes and enjoy!