Ingredients:
- For the caramelised onions
- 1 tbsp cold-pressed Irish rapeseed oil
- A knob of SPAR butter
- 2 onions, sliced
- 2 garlic cloves, finely chopped
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp brown sugar
- Salt and black pepper
- For the Scones
- 300g SPAR self-raising flour, plus extra for dusting
- ½ tsp baking powder
- 75g SPAR cold butter, diced
- 1½ tbsp fresh thyme leaves
- 125g SPAR mature Cheddar, grated
- 1 egg
- 150ml SPAR milk
- To Serve - Butter, Cheese and Relish
Method:
- To make the caramelised onions, heat the oil with the butter in a large pan over a medium heat. Add the onions, reduce the heat to low and cook gently for about 30 minutes until soft and translucent, adding a splash of water if the onions begin to catch.
- Add the garlic, oregano, paprika and sugar and season with salt and pepper. Cook for 2-3 minutes longer. Add 30ml of water and cook until evaporated. Set aside to cool.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a large baking tray.
- Place the flour in a large mixing bowl and stir in the baking powder. Use your fingers to rub in the diced butter until the mixture resembles fine breadcrumbs.
- Stir in the thyme, onions and 75g of the Cheddar.
- Beat the egg in a small measuring jug, then add enough milk to make up to 150ml liquid.
- Make a well in the centre of the flour mixture and pour in the egg and milk. Use a butter knife to bring the mixture together into a soft dough.
- Transfer onto a lightly floured work surface and knead briefly until smooth. Roll the dough out until it is about 2cm thick. Using a sharp knife, cut out 8-10 triangular scones.
- Arrange the scones on the prepared baking tray, spaced well apart.
- Brush the tops with a little extra milk and then sprinkle with the remaining grated Cheddar.
- Bake for 10-15 minutes until risen and golden. Transfer to a wire rack to cool.
- Serve the scones warm or at room temperature, buttered, with slices of good cheese and dollops of relish.
