Red Onion & Cranberry Picnic Scone
Perfect for sharing at your summer picnics, this giant scone is packed full of flavour, with a little sweetness from the Yorkshire Wensleydale & Cranberries, one of the most loved cheeses from Wensleydale Creamery.
Serves 6-8
INGREDIENTS
For the scone
500g plain flour
1 tsp baking powder
1 tsp dried mixed herbs
¼ tsp salt
Freshly ground black pepper
200ml water
200g Yorkshire Wensleydale & Cranberries
A little milk for glazing
For the caramelised red onions
1 tbsp Yorkshire Rapeseed Oil
1 red onion, finely sliced
2 tbsps balsamic vinegar, we love Burren Balsamics Roast Onion Infused Balsamic Vinegar
1 tsp sugar
A twist of salt
METHOD
Preheat your oven to 180oC / 160oC Fan / 350oF / Gas Mark 4 and line a baking tray with baking paper.
In a frying pan, heat the tbsp of Yorkshire Rapeseed Oil and cook the red onions on a low heat until they soften. Add the balsamic vinegar, sugar and a little salt to the onions and continue to gently cook the onions until they are caramelised. Remove from the heat and cool.
For the scone, in a large mixing bowl, mix the flour with the baking powder, dried mixed herbs, ¼ tsp of salt, twist of black pepper, and then add the water and oil, along with 100g of the cheese, grated. Gently bring the mixture together, and then add the caramelised red onions, lightly incorporating them so the dough is handled as little as possible. Turn the dough out onto a lightly floured surface, shape into a round and gently pat it out with your hands until it’s about 3cm in depth.
Place on the baking tray. Brush with a little milk and pop in the oven for 25 minutes. If the top is browning too much, cover with foil. After this time, top with the remaining cheese, crumbled, and bake for a further 5 minutes. It should be risen and golden brown. Remove from the oven and place on a wire rack to cool, before popping into your picnic basket! Serve buttered.
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Kitchen Collection£25.00 -
Sweet Cranberry Dressing£4.00
