Cheddar scones with balsamic onions
Makes about 6
For the scones
200g/7oz self-raising flour
2 free-range eggs
milk to bind
100g/3½oz cheddar, grated
1 large handful fresh basil
For the balsamic onions
1 tbsp olive oil
1 red onion, very thinly sliced
2 tbsp brown sugar
3 tbsp balsamic vinegar
I tend to make these into small bite size scones rather than the large ones and serve them with the balsamic onions as a side dip and grated cheese.
Preheat the oven to 200C/Gas 6.
mix together the flour, butter, eggs and add a little milk in a food processor to form a smooth but firm dough, when this is done roll out the dough onto a flat surface. Mix in the cheese (keeping back a little) and basil and roll out the dough to 2½cm/1in thickness or the bite size.
Using a medium-sized chefs' ring or cutter, cut out rounds and place onto a place on a baking sheet and brush with milk and top with the remaining cheese.
Place into the preheated oven for 15 minutes, or until risen and golden.
heat the oil in a saucepan and add the onions and fry them until soft then add the sugar and let the onions caramelise for 2-3 minutes.
Add the balsamic vinegar and reduce till thick and syrupy. Serve in a bowl next to the scones