Blue Cheese Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 115g (plus 2 tablespoons for the onions) cold butter, divided
  • 2 medium onions, finely diced
  • Salt and black pepper to season
  • 255g all-purpose flour
  • 1½ teaspoon baking powder
  • ½ Teaspoon baking soda
  • 90g Blue Cheese (crumbled)
  • 180ml Buttermilk (they sell it in M&S, only place I’ve found in Leeds center that does)
  • 1 egg, beaten
Instructions
  1. Preheat oven to 220°C(200°C fan assisted) and line a baking tray with greaseproof paper.
  2. Melt the two tablespoons of butter in a pan and fry the onions over a medium to high heat until the start to brown at the edges. Reduce to a low heat and cook for a further 25-30 minutes, stirring frequently so they don’t cash. They’ll be soft and caramelised by the time it’s done. Set aside and allow to cool.
  3. While the onions are cooking whisk together the flour, baking powder and soda. Incorporate the butter in to the flour mixture, do this using your fingers, a fork or an electric mixer. Combine until it resembles coarse bread crumbs/meal.
  4. Once the onions are done and cooled slightly, add them, along with the blue cheese and buttermilk to the flour mixture and fold to form a dough. If it’s too sticky add a little more flour.
  5. Turn the dough out on to a lightly floured surface and roll out into a square that’s roughly 20cm x 20cm. Divide in to 8 matching portions and transfer them to prepared baking tray. Brush the top of each one with the beaten egg, this will help them glaze.
  6. Place in the middle of the oven and cook until they are golden brown. This should be around 15 minutes. Remove and transfer to a rack. Best served fresh but they’ll last a couple of days after in a sealed container.
Recipe by The Bearded Bakery at https://www.thebeardedbakery.com/baking/bread/blue-cheese-scones/