Ingredients
- 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
Directions
- 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 taste.com.au
Serving size 4