These savoury scones are simple to make and freeze well once cooked, provided you defrost and re-heat them in a hot oven for about 4 minutes before serving.
Onion and Olive Scones, The Delia Collection: Baking
Makes about 10
1 tbs olive oil
1 medium onion
6 oz (175g) self-raising flour
½ tsp salt
½ tsp mustard powder
Freshly milled black pepper
1 oz (25g) butter
1½ oz (40g) Parmesan, grated
1½ oz (40g) strong Cheddar, grated
1 large egg
Approx 2-3 tbs milk
6 black olives, pitted and chopped
Pre-heat the oven to 200ᴼC, gas mark 8. Lightly grease a baking tray.
Fry the onion in the oil over a highish heat for about 5-6 minutes until it's a nice brown caramel colour and
darkened at the edges. Transfer to a plate to cool.
Sift the flour, salt, mustard powder and cayenne into a large mixing bowl and add a good grinding of black pepper (the scones need to have a piquant bite). Rub
in the butter, toss in the cooled onion, the olives and two thirds of the grated cheeses, forking them in evenly.
Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only
enough milk to make a soft dough. Turn the dough out on to a lightly floured surface, knead gently until smooth, then roll it out to about ¾ inch (2 cm) thick. Cut out the scones using a 2 inch (5 cm) plain cutter and place them on the greased baking
tray. Lightly knead together and re-roll any trimmings. Brush the scones with milk, top them with the remaining grated cheese and bake for 12-15 minutes. Remove them to a wire rack to cool.
Serve either warm or