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Sage and Onion Scones
To be enjoyed at their best, eat these scones on the day of making. They are delicious thickly buttered and topped with cheese.
Ingredients
40 g margarine or butter
1 large onion, finely chopped
100 g wholemeal flour
125 g self-raising flour
1 teaspoon baking powder.
pinch of salt
1 tablespoon chopped fresh sage, or 1 1/2 teaspoons dried sage
1 large egg
4-5 tablespoons milk
vegetable oil, for greasing
Method
Heat the oven to 220C / 425F / Gas 7.
Grease a baking sheet.
Melt 15 g margarine in a frying-pan
Add the onion and fry gently for 10 minutes, until soft and browned.
Remove the onion from the pan with a slotted spoon and reserve.
Sift the flours, baking powder and salt into a large bowl.
Tip the bran left in the sieve into the bowl and stir well to mix.
Dice the remaining margarine, then rub it into the flour mixture with your fingertips.
Stir in the sage and fried onions, mixing well.
Make a well in the centre.
Beat the egg with 4 tablespoons milk; add to the flour mixture and, using a round-bladed knife, mix to a soft dough, adding more milk if necessary.
Form the dough into a ball, turn out on to a lightly floured surface and knead briefly until smooth.
Roll out the dough until 2 cm thick, then cut into as many rounds as possible with a 6.5 cm round cutter.
Knead the trimmings lightly together, roll out again and cut into more rounds.
You should make about 8 altogether.
Brush the tops of the scones lightly with milk, then transfer to the prepared baking sheet.
Bake on the top shelf of the oven for about 20 minutes, until risen and browned.
Cool on a wire rack
Makes about 8
Preparation Time 40 minutes
Cooking Time 20 minutes
Cooks Tips
Mix the dough quickly and handle it lightly; overworking and heavy handling produces tough, heavy scones. Bake the scones as soon as they are ready or they will not rise well.
Variation: Omit the wholemeal flour and baking powder and increase the selfraising flour to 225 g.
Per scone 190 calories / 790kj