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
Ingredients:
- 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
Directions:
- Preheat oven to 450° F. Line a baking sheet with parchment paper.
- Rehydrate the onions flakes in the buttermilk for 5 minutes.
- Combine the dry ingredients in the large bowl of your food processor with the blades and mix well.
- Cut in the cold butter until it resembles a coarse meal. Replace the blade with the plastic dough blade.
- 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).
- 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.
- 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.
- Bake for 10 to 15 minutes or until lightly golden.
So flakey and delicious!
Notes:
- 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.
Kitcheninspirations 