Dillisk 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

  1. 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.
  2. 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.
  3. Brush with the reserved milk and egg mixture and sprinkle cheese on top.
  4. Bake in the oven at 200C for 12 minutes until golden. Remove and cool slightly on a wire rack. Best served warm with butter.