1 medium onion, diced small; 1 tablespoon olive oil
½ teaspoon salt; ½ teaspoon mustard powder(optional)
½ teaspoon cayenne pepper (optional); freshly milled black pepper
25g butter
40g Parmesan cheese, grated
40g strong Cheddar cheese, grated
2-3 tablespoons milk
1 medium egg
6 black olives, stoned and chopped
Method:
Preheat the oven to 200°C/400°F/ gas mark 6. Lightly flour a large baking sheet.
Fry the onion in the oil for 5-6 minutes until it's turned a nice caramel colour. Transfer the onion to a plate to cool.
Sift flour, salt, mustard and pepper (if using) into a large mixing bowl. Rub in the butter and then add the cooled onion, olives and 2/3 of the grated cheeses. Mix well with a round edged knife.
Beat the egg and pour this in, still mixing with the knife. When sufficiently blended, use your hands to form a soft dough, adding some milk if necessary.
Place the dough on a floured surface and knead till smooth. Roll out to about 2cm thick and then cut into rounds using a 3cm plain cutter. NB If the dough is sticking to the cutter, flour the cutter regularly.
Place the scones on the baking sheet, brush with milk and sprinkle on the remaining grated cheeses.
Bake near the top of the oven for 10-12 minutes. Cool on a wire rack.
NB
These are best served slightly warm, however, they freeze superbly once cooked. Just remove from the freezer when you want them and re-heat in a hot oven for about 4 minutes before serving. They can be eaten as they are or you could split them horizontally and add a cheesy spread topping.
