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

Bacon and Onion Scones

I made these scones using Scone Mix.  It is a good breakfast alternative if you have the mix already in the fridge.  I made them without the cheese but they would have tasted much better with cheese so I have included it in the list of ingredients.


2 x 250 Scone Mix

5 ml baking powder

4 rashers of bacon, cooked

half a chopped onion

125 ml cheddar cheese

5 ml crushed garlic

pinch hot English mustard powder

pinch paprika

125 ml milk

Blend all the dry ingredients together.  Add the milk and mix with a knife until the mixture just comes together.  (You might need a little more milk.)  Do not overmix.  The less handling the lighter the scone.

Put the ball of dough on a floured board and press until about 18 mm thick.  Using a 5 cm cutter cut out scones, place on a baking tray and bake at 220 C for about 10 minutes.

Serve warm with butter and cheese.

Makes about 9 or 10.


Cheese Puffs with Scone Mix

I make these cheese puffs using Scone Mix which I keep in the fridge.  They are therefore very quick and easy to prepare.  Check out the Fruit Scones using this mix as well.  These two variations are the ones I use the most but I will try out a few more variations in due course.

Cheese Puffs 2

Cheese Puffs

375 ml Scone Mix

pinch salt

5 ml baking powder

pinch cayenne pepper

pinch mustard powder

250 ml cheddar cheese, grated

150 ml milk

Heat oven to 220 C.  Spray a muffin tin with non-stick spray or grease well.  Mix the scone mix, salt, baking powder, cayenne and mustard powder.  Add the cheese and mix.  Add the milk and mix with a knife to form a soft dough.  Drop spoonfuls of the dough into the prepared tins.

Bake for 10 – 12 minutes until the crust is golden brown.

Serve hot with cheese.

Makes 10

Fruit Scones

I make these fruit scones using Scone Mix which I keep permanently in the fridge.  Just add these extra ingredients and you will have fresh scones in a very short time.

Fruit Scone


Fruit Scone DoughFruit Scones

2 x 250 ml  (2 cups) Scone Mix

5 ml baking powder

45 ml sugar (optional)

90 g currants

125 ml milk

Blend the scone mix, baking powder, sugar and currants together.  Add the milk and mix with a knife until the mixture just comes together.  (You might need a little more milk.)  Do not overmix.  The less handling the lighter the scone.

Put the ball of dough on a floured board and press until about 18 mm thick.  Using a 5 cm cutter cut out scones, place on a baking tray and bake at 220 C for about 10 minutes.

Serve warm with butter and jam.

Makes about 9 or 10.

Scone Mix

I usually have a container of scone mix in the fridge so I can whip up a batch of scones in less time than it takes to heat the oven.  This is a basic mix to which you can add a variety of different ingredients.  My favourite scones using this mix are fruit scones and the recipe will follow in the next post.  I make the mix in a food processor but because it makes a lot I usually do it in two batches as my processor cannot accommodate so much at a time.

Scone Mix in processorScone Mix to be processedScone mix in processor 2

Scone Mix

7 x 250 ml flour (7 cups)

10 ml salt

45 ml baking powder

350 g butter or margarine, cut into pieces

Sift the dry ingredients into a mixing bowl and transfer to the food processor.  Add the butter or margarine and process well until the mixture resembles fine breadcrumbs.

Transfer to an airtight container and store in the fridge until needed.

Use to make Fruit Scones.