Caramelised onion and thyme scones

Caramelised onion and thyme scones

40 mins



  • 80g butter, chopped, chilled
  • 3 cups self-raising flour
  • 1/2 cup grated parmesan
  • 1 tablespoon fresh thyme leaves
  • 1 cup milk
  • 1/3 cup caramelised Wilcox onion relish
  • Milk, for brushing


  • Step 1

    Preheat oven to 200C/180C fan-forced. Using fingertips, rub butter into flour until mixture resembles breadcrumbs. Stir in parmesan and thyme. Season with salt and pepper.

  • Step 2

    Make a well in mixture. Add milk. Using a butter knife, stir until dough just comes together. Add caramelised onion. Fold into mixture. Turn dough onto a lightly floured surface. Knead gently to form a 2cm-thick round. Using a 5cm round cutter, cut rounds from dough, re-shaping scraps to cut more rounds. Place rounds, just touching, on a lightly greased baking tray.

  • Step 3

    Brush rounds lightly with milk. Bake for 20 to 25 minutes or until golden and scones sound hollow when tapped. Transfer to a wire rack. Cover with a tea towel. Serve warm.

Recipe courtesy of

Serving size 4

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