Onion Scones

This recipe is from a book I have which is called “Fit for Life II – Living Health – The Complete Health Programme” by Harvey and Marilyn Diamond.  They are as light as a feather and delicious and can be served with soup or a salad, or on their own.  I like them buttered with a sprinkling of cheese.

500 ml wholewheat flour (Nutty Wheat)

5 ml baking powder

5 ml bicarbonate of soda

2.5 ml salt

80 g butter

125 ml onion, minced or finely chopped

1 egg

5 ml honey

180 ml cream, plus a little for brushing

Sift the wholewheat flour.  Sift again with the baking powder, bicarbonate of soda and salt.  Rub in the butter until the mixture is like coarse breadcrumbs.  Stir in the onions.

In a separate bowl, beat together the egg and cream.  Add honey.  Make a well in the centre of the flour mixture and add the cream and egg mixture.  Stir with a knife until the dough forms a sticky but workable dough.

On a floured surface, knead the dough for 30 seconds and pat gently into a rectangle about 3/4 inch thick.  Cut into 12 squares.  Place on a baking tray and brush the tops with a little cream.  Bake at 200 C for 12 -15 minutes until golden.

Makes 12


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