Name: Leek And Onion Scones
Ingredients: 100 g Onions; peeled and chopped; 50 g Leeks; trimmed and cut; ; into fine rings; 1 tb Olive oil; Salt and freshly ground pepper; 150 g Wholewheat flour; 100 g Rye flour; 2 ts Baking powder; 15 ml Fresh thyme; chopped (optional); 150 ml Buttermilk or milk

CATEGORY	CUISINE	TAG	YIELD
Dairy		Anton, Mosimann, Naturally	15	servings

INGREDIENTS

100	g	Onions; peeled and chopped
50	g	Leeks; trimmed and cut
		; into fine rings
1	tb	Olive oil
		Salt and freshly ground pepper
150	g	Wholewheat flour
100	g	Rye flour
2	ts	Baking powder
15	ml	Fresh thyme; chopped (optional)
150	ml	Buttermilk or milk

INSTRUCTIONS

Preheat the oven to 200C/400F/gas 6.
Sweat together the onions, leeks, oil and season to taste with the salt and
freshly ground pepper.
Place the flour, rye flour and baking powder in a large mixing bowl along
with 1/2tsp salt. Rub the butter into the flour.
Mix in the chopped thyme (optional) and buttermilk or milk along with the
onion mixture, until a medium soft dough.
Turn out on to a floured board and pat to approximately 2cm thick. Cut with
a 4 to 5cm round cutter and place on a baking sheet. Dust the scones with
extra flour and bake in the preheated oven for about 15 minutes.
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