Roasted Onion and Cheese Scones
Time for October’s Secret Recipe Club recipe – which was originally going to be the final post on this blog (at least for the near future. However, it was announced yesterday that next month will be the final month for the Secret Recipe Club, so there will be at least one most post! When it was time for me to pick my recipe I thought it was going to be my last so I decided to go BIG. I wanted a recipe that was going to push me and WOW was I assigned the right blog! Baking Fanatic is a blog stuffed with delicious baked goods that I tend to avoid for fear of destroying my kitchen. Based out of Surrey, Philip is a math teacher with a passion and INSANE talent for baking. Reading his blog posts I couldn’t help but hear them in the voice of Mary Berry and Paul Hollywood (RIP GBBO) due to his use of “bakes” as a noun. This was one of the hardest picks ever as every deliciously amazing bake seemed better than the last – at one point I had over 20(!!!!) recipes marked to try.
In the end reason, and having a nine month old, won out and I went with a recipe that was somewhat familiar in that I had worked with each of its “parts” before. Philip’s Roasted Onions (done that) and Smoked Cheese Scones were my first attempt to ever make a savory scone and oh my goodness were they worth all the dirty pans. The original recipe is gluten free but I went the gluten way using the direction provided in the original post. I did debate caramelizing the onions on the stove for fear of overheating the kitchen but fall has finally decided to arrive – so was able to open the windows and get a nice cross breeze going.
1 medium onion, peeled and chopped – about 200g chopped weight
3 tbsp of olive oil
1 tsp fresh rosemary
salt and freshly milled black pepper
2 1/2 cups all purpose flour (250g)
3 tsps baking powder
1 tsp kosher salt
1/3 cup unsalted butter, softened
1/4 cup smoked Cheddar grated- plus extra (2 tbsp) for topping
1 large egg, at room temperature, beaten
1/2 cup milk
2 tsps grain mustard
- Preheat oven to 320. Coat the onions in the olive oil along the rosemary and toss into a roasting pan. Bake for 45, stirring halfway thru to make sure onions are browning and not burning. Remove to a plate and place in fridge to cool.
- Turn oven to 360 and place parchment paper on a large cookie sheet.
- Sift the flour, baking power, and salt into a large bowl.
- Cut in the butter until the dough resembles bread crumbs then stir in the cheese along with the chopped (cooled) onion.
- In a small bowl mix together the mustard, milk, and egg before quickly mixing with the dry ingredients until just combined. Kneed until smooth, adding more milk if needed.
- Break dough into 15 balls of roughly the same size and place on cookie sheet leaving at least 2 inches around. Bake for 15 minutes, or until golden brown in color.
- Remove to a wire cooking rack then enjoy!
My scones are not nearly as pretty as the originals since I had to do a drop method for lack of a biscuit cutter. The end result however was fantastic, beyond fantastic even. The sweetness of the onions partnered so well with the smokeyness of the cheese – every bite was just packed with flavor. Since I went grated the cheese was pretty evenly melted but every now and then there was a pocket of gooey “nuggets” of awesome.