July 13, 2020
MAKES: 20 -22 SMALL SCONES
40g (11/2 oz) dillisk, toasted and crumbled in olive oil for frying
2 onions, chopped very finely
2 garlic cloves
450g (1lb) plain flour
1 tablespoon baking powder
2 level teaspoons mustard powder
1/4 teaspoon cream of tarter
1/4 – 1/2 teaspoon cayenne pepper
85g (3oz) butter, softened
225ml (8fl oz) milk
1 egg, beaten
85g (3oz) strong sheep or goats’ cheese or a strong cheddar, i.e. Mount Callan, grated
25g (1oz) strong cheddar, grated, as above or a smoked cheese, or Parmesan, for sprinkling
- Heat the oil in the pan, add the onions and garlic and fry gently over moderate heat for 3 minutes until softened and transparent. Add the crumbled dillisk towards the end and mix gently. Set aside to cool.
- Sift the our and baking powder into a mixing bowl. Stir in the mustard, cream of tartar and cayenne pepper. Dice and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well and pour in the milk and egg, reserving a little. Mix gently to combine. Stir in the cheese, and the cooled onion and dillisk mixture.
- Brush with the reserved milk and egg mixture and sprinkle cheese on top.
- Bake in the oven at 200C for 12 minutes until golden. Remove and cool slightly on a wire rack. Best served warm with butter.