Leek and Dubliner Scones (Biscuits) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From the Daily Meal. I haven't yet made these, but I don't believe the recipe calls for enough baking powder - you be the judge! Watch a demo video at /video/related/1141 Ingredients:
2 tablespoons butter (preferably kerrygold) |
2 1/4 cups unsifted all-purpose flour |
1 medium onion (chopped finely) |
1 medium leek (white and tender green parts, sliced thinly) |
1 tablespoon sugar |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/4 cup cold butter (preferably kerrygold, cut into pieces) |
1 cup kerrygold dubliner cheese (coarsely grated) |
7 ounces plain yogurt (see directions below, all the yogurt may not be needed!) |
Directions:
1. Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
2. Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
3. Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
4. Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
5. Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
6. Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.
|
|