Sourdough Cheese & Onion Scones
Inspired by a recipe in the wonderful Honey & Co cookery book; these scones are wonderful eaten warm for breakfast or lunch but they are also lovely served alongside a cold starter or a hot winter soup.
The recipe below will make around 10-16 scones. The mixture is quite sticky and wet, but don’t be tempted to add more flour; the flour used for rolling-out will suffice. The recipe will scale-up easily- just double the quantities for a big batch. The uncooked scones can be sandwiched between two sheets of baking parchment and refrigerated for up to 24 hours before cooking.
100g Frisky Sourdough Culture
75g Stoneground Plain Flour (I use Fosters Mill Cambridge White, but Rebecca uses Shipton Mill No.4)
30g Extra Virgin Olive Oil
50g Creme Fraiche
1g Malden Sea Salt
2g Nigella Seeds
2 Spring Onions (trimmed and finely chopped, including the fresh green bits)
40g Feta (crumbled)
40g Gruyere or Comte (grated)
Stir together the culture, flour oil, creme fraiche, and salt to form a sticky dough. Don’t over-mix the dough at this stage. Stir in the seeds, onion, and the cheeses then refrigerate for one hour.
Preheat the oven to 225C and cover a baking sheet with baking parchment.
Sprinkle the work surface with flour and drop the scone dough onto it. Sprinkle over a little flour and at the dough to an even 2cm thickness using your hands. Sprinkle a little flour over a knife or your cutters then cut out your scones And carefully place them onto the baking sheet.
Bake the scones in the centre of the oven for about 12-15 minutes. Turn the tray if necessary to give an even colour, and bake until golden.