Recipe: Leek And Onion Scones
Categories: Anton, Mosimann, Naturally
Yield: 15 servings
100 g Onions; peeled and chopped
50 g Leeks; trimmed and cut -- into fine rings 1 tb Olive oil Salt and freshly ground -- pepper
150 g Wholewheat flour
100 g Rye flour
2 ts Baking powder 15 ml Fresh thyme; chopped -- (optional)
150 ml Buttermilk or milk
Preheat the oven to 200C/400F/gas 6.
Sweat together the onions, leeks, oil and season to taste with the salt and freshly ground pepper.
Place the flour, rye flour and baking powder in a large mixing bowl along with 1/2tsp salt. Rub the butter into the flour.
Mix in the chopped thyme (optional) and buttermilk or milk along with the onion mixture, until a medium soft dough.
Turn out on to a floured board and pat to approximately 2cm thick. Cut with a 4 to 5cm round cutter and place on a baking sheet. Dust the scones with extra flour and bake in the preheated oven for about 15 minutes.
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