28 SERVES/MAKES COOKING TIME: < 30 min COOKING STYLE: Oven LANCEWOOD® MINI CHEESE SCONES WITH CARAMELISED ONION INGREDIENTS: Scones: 500 ml flour 10 ml baking powder 2.5 ml salt 80 ml cold butter, cubed 250 ml finely grated LANCEWOOD® Cheddar 250 ml LANCEWOOD® Sour Cream 1 extra large egg, beaten Milk and egg wash LANCEWOOD® Medium Fat Plain Cream Cheese or LANCEWOOD® Medium Fat Roasted Onion Cream Cheese Sliced strawberries Micro herbs for garnishing Caramelised Balsamic Onions: 60 ml sunflower oil 4 red onions, peeled and chopped 7.5 ml mustard seeds 30 ml soft brown sugar 30 ml balsamic vinegar Salt and freshly ground black pepper to taste METHOD: Scones: Combine the flour, baking powder and salt in a bowl. Add the butter. Use your fingertips and rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the cheddar cheese and mix through. Mix the sour cream and egg together. Add to the dry ingredients and use a knife to mix until just combined. Turn out on a floured surface and knead gently 3 – 4 times. Do not over knead, otherwise the butter will melt, resulting in a dense scone. Roll the dough out to about 2 cm thick. Use a 4 cm in diameter cookie cutter and cut out rounds. Place on a baking sheet lined with baking paper and brush with milk and egg Bake in a pre-heated oven at 180°C for 12 - 15 minutes. Transfer to a wire rack and cool. Page 1 of 2

LANCEWOOD® MINI CHEESE SCONES WITH CARAMELISED ONION · Scones: Combine the flour, baking powder and salt in a bowl. Add the butter. Use your fingertips and rub the butter into the

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Page 1: LANCEWOOD® MINI CHEESE SCONES WITH CARAMELISED ONION · Scones: Combine the flour, baking powder and salt in a bowl. Add the butter. Use your fingertips and rub the butter into the

28 SERVES/MAKES COOKING TIME:< 30 min COOKING STYLE:

Oven

LANCEWOOD® MINI CHEESE SCONES WITH CARAMELISED ONION

INGREDIENTS:Scones:500 ml flour10 ml baking powder2.5 ml salt80 ml cold butter, cubed250 ml finely grated LANCEWOOD® Cheddar250 ml LANCEWOOD® Sour Cream1 extra large egg, beatenMilk and egg washLANCEWOOD® Medium Fat Plain Cream Cheese or LANCEWOOD® Medium Fat Roasted OnionCreamCheeseSliced strawberriesMicro herbs for garnishing

Caramelised Balsamic Onions:60 ml sunflower oil4 red onions, peeled and chopped7.5 ml mustard seeds30 ml soft brown sugar30 ml balsamic vinegarSalt and freshly ground black pepper to taste

METHOD:

Scones:Combine the flour, baking powder and salt in a bowl. Add the butter. Use your fingertips and rub the butterinto the flour until the mixture resembles fine breadcrumbs. Add the cheddar cheese and mix through. Mixthe sour cream and egg together. Add to the dry ingredients and use a knife to mix until just combined. Turnout on a floured surface and knead gently 3 – 4 times. Do not over knead, otherwise the butter will melt,resulting in a dense scone. Roll the dough out to about 2 cm thick. Use a 4 cm in diameter cookie cutter andcut out rounds.

Place on a baking sheet lined with baking paper and brush with milk and egg Bake in a pre-heated oven at180°C for 12 - 15 minutes. Transfer to a wire rack and cool.

Page 1 of 2

Page 2: LANCEWOOD® MINI CHEESE SCONES WITH CARAMELISED ONION · Scones: Combine the flour, baking powder and salt in a bowl. Add the butter. Use your fingertips and rub the butter into the

Caramelised Balsamic Onions:Heat the oil and fry the onions and mustard seeds over low heat until soft and transparent. Add the sugarand stir until dissolved. Add the vinegar and seasoning and cook for 1 minute. Leave to cool.

To finish:Cut the scones in half. Spread each half with cream cheese, then top with onions, sliced strawberries andmicro herbs.

PRODUCTS USED:

Sour Cream

Medium Fat Plain CreamCheese

Cheddar

ENJOY!

Page 2 of 2