| 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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