Sometimes life calls for savoury in amongst the sweet.

These are perfect served with cream cheese and sprinkled with chives.

This recipe will make about 6 x 65mm scones or 4 x 75mm scones

You will need:

• 230g Plain Flour (plus extra for dusting)
• 1tsp Cream of Tartar
• ½ tsp Bicarbonate of Soda
• 1 tsp Mustard Powder
• 60g Butter
• I Small Red Onion finely chopped and caramelised
• 7-8 tbsp Cold Milk
• 1 egg beaten for glazing (optional)

Method:

• Pre heat the oven to 180 degrees
• Grease the baking sheet.
• Sift the flour, cream of tartar, bicarbonate of soda and mustard powder together.
• Mix in the butter into the flour until the mixture resembles breadcrumbs.
• Add the caramelised red onion and stir until well distributed.
• Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
• You do not want to over handle the dough or it will go hard and tough.
• Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter. (if you are going for mini scones then the dough will need to be pressed out thinner or use a rolling pin)
• Place your scone on the baking sheet, reform the dough scraps and repeat until all the dough has been used.
• Brush the beaten egg over each scone to glaze.
• Bake for about 10mins or until golden brown.
• These are best on the day of cooking but will keep for 2-3 days in an air tight container.