- 200g self-raising flour
- 100g butter
- 1 egg
- A splash of milk
- 100g strong mature cheddar, grated
- 1 handful of fresh basil
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 tbsp brown sugar
- 3 tbsp balsamic vinegar
- Preheat the oven to 200C. Mix together the butter, flour, and egg with a splash of milk, then bind in a food processor until you have a smooth, firm dough. Roll out the dough, mix in the cheese and basil, then roll again until combined and 2.5cm thick.
- Using a chef’s ring or cutter (or a water glass rim), cut out the dough in rounds, and place on a baking sheet. Brush with milk, and top with a little more grated cheddar. Bake for 15 minutes until risen and golden.
- Make the onions by heating some oil in a saucepan, adding the onions, and frying for 5 minutes until soft. Add the sugar to caramelise for 5 minutes, then stir in the balsamic and reduce until syrupy. Serve the scones with the onions and a selection of strong cheeses.
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