Archive for January 30th, 2023

Hearty winter soups are a staple when we are in Canada and I just love to serve soups with scones. This recipe is an old favourite but I had run out of fresh onions so I used my handy dehydrated onion flakes in this easy recipe. There is just a little time to rehydrate the onions and you’re good to go. 

Cheddar Cheese and Onion Kefir Scones

A KitchenInspirations Original Recipe

Makes 9 large scones


  • 260 g AP flour
  • 15 g sugar
  • 15 g baking powder
  • 5 g salt
  • 2 g cream of tartar
  • 56 g cold butter
  • 155 g frozen, shredded sharp cheddar cheese, plus more for topping
  • 200 mL buttermilk, 15 mL for brushing the tops
  • 30 g dehydrated onion flakes


  1. Preheat oven to 450° F. Line a baking sheet with parchment paper.
  2. Rehydrate the onions flakes in the buttermilk for 5 minutes.
  3. Combine the dry ingredients in the large bowl of your food processor with the blades and mix well.
  4. Cut in the cold butter until it resembles a coarse meal. Replace the blade with the plastic dough blade.
  5. Add the buttermilk onion mixture and cheese to the flour and pulse to combine into a ball (cheese should still be frozen or at the very least, extremely cold).
  6. If it’s really warm in your kitchen, it’s best to refrigerate the dough for 30 minutes. With very little flour to prevent sticking, roll the dough into 1 cm thickness and use your favourite cookie cutter to cut even shapes (I used 5 cm squares with scalloped edges.
  7. Place each shape onto the prepared baking sheet about a centimetre apart and brush the tops with the extra buttermilk. Add a pinch of frozen shredded cheese to each top, if desired.
  8. Bake for 10 to 15 minutes or until lightly golden.

So flakey and delicious!


  • I buy my cooking/baking cheese on sale in 400 g logs and I grate them into zip-lock bags and freeze them. If you break up the shreds as they freeze, they won’t stick together in clumps.
  • The frozen cheese will help make these flakey.

These are the grey days that just kill me.

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