cheese, onion and olive sconesrating:
1½ oz (40 g) Parmesan, grated
1½ oz (40 g) strong Cheddar, grated
1 medium onion, diced
6 black olives, pitted and chopped
1 tablespoon olive oil
6 oz (175 g) self-raising flour
½ level teaspoon salt
½ level teaspoon mustard powder
½ level teaspoon cayenne pepper
1 oz (25 g) butter
1 large egg
approximately 2-3 tablespoons milk
freshly milled black pepper
pre-heat the oven to gas mark 6, 400°F (200°C).
you will also need a baking sheet, lightly greased, and a 1¼ inch (3 cm) plain pastry cutter.
fry the onion in the oil over a highish heat for about 5-6 minutes or until it's a nice brown caramel colour and darkened at the edges. Keep it moving about so that it doesn't burn. Now transfer it to a plate to cool.
take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good grinding of black pepper (the scones need a good "bite"). Now rub in the butter, toss in the cooled onion, the olives and two thirds of the grated cheeses, forking them in evenly. Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough – it mustn't be too sticky.
turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, being careful not to roll it too thinly. Next, use a 1¼ inch (3 cm) plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the scones. Lightly knead together and re-roll any trimmings. Then, when all the scones are cut, brush them with milk, top them with the remaining grated cheese and bake them near the top of the oven for 10-12 minutes. Remove them to a wire rack to cool.