Life isn’t about waiting for the storm to pass. It’s about learning to dance in the rain. -Vivien Greene
At this time of the year, I get really impatient with my herbs, checking every morning for signs of life on the surface of my herb garden. Despite my impatience though, they only come up when they they are good and ready to do so. My chives are always the first to make their debut and when they do, I am sure to make cheddar & chive scones to mark the long-awaited arrival. But while I wait, I make these cheddar & onion scones instead. They are equally delicious and loaded with the same allium goodness!
Cheddar and Onion Scones (adapted from here)
(yields 16 wedges)
- 400 g (about 3 cups) white whole wheat flour
- 1 tbsp baking powder
- 2 tsp salt
- 1 1/2 tsp sugar
- 1/2 tsp black pepper, freshly ground
- 100 g (about 1 small) red onion, finely diced
- 100 g (about 4-5 stalks) green onions, finely sliced (use both the white and green parts)
- 100 g sharp cheddar cheese, shredded
- 1 2/3 cups 35% cream
- Preheat oven to 400 °F.
- Combine flour, baking powder, salt, sugar and pepper in a large bowl.
- Stir in onions and cheese.
- Add about 11/3 cups of cream and using your hands start to form a dough. Add the rest of the cream, 1 tbsp at a time, as required to incorporate all the flour. Knead the dough a few times, divide into two and and form each into a smooth round ball.
- Flatten each ball and roll into a disk of about 10 inches (about 25 cm). Cut each disk into 8 wedges. Place wedges on a baking sheet or cast iron skillet. (Alternatively, you can form small balls of about 1 inch diameter from the dough and bake as such… not very scone-like but just as yummy!)
- Bake for 18-20 minutes, until golden brown on top. Best eaten freshly baked and warm. Leftovers may be reheated in a toaster.