Archive for November 11th, 2007

We had John’s sister, brother-in-law and dad over for a preview yesterday. We had coffee and Cheddar and Onion Scones (actually, it was French Shallot). The result was really yummy!

Savoury Cheddar Shortbread (click to print PDF)

Preheat oven to 425°F
Makes about 20 2″ diametre scones.


  • 2 cups cake and pastry flour
  • 1/4 cup granulated sugar (I used Splenda due to family health issues)
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold butter
  • 1/2 cup currents (I used chopped prunes)
  • 1/2 cup finely chopped shallot or sweet onion
  • 1 cup grated sharp cheese (I used old cheddar, red gives them nice colouring)
  • 1 Egg
  • 2/3 cup milk


  1. Sift the dry ingredients in a medium bowl.
  2. Cut in butter with a pastry knife until crumbly. Make a well in the centre.
  3. In a small bowl, beat egg and milk together until frothy.
  4. Stir with a fork to make a soft dough. Do not use your hands as it will warm the butter and make for a less flaky scone.
  5. Turn out to a slightly floured surface and roll out to about 1/2 Inch thickness and cut with you favorite round cookie cutter (mine was about 2 inches in diametre).
  6. Transfer to baking sheet (I used Silpat, but parchment would be fine). Brush with a little milk on top (being careful not to get on sides as it won’t allow the dough to rise as much).
  7. Bake for 10-15 minutes, until tops are golden.
  8. Serve hot or at room temperature with butter. YUM!

Rough Nutritional facts sourced from http://recipes.sparkpeople.com/recipe-calculator.asp

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