The Beach Blog
Cheese scones with onion jam
Our head chef Joe Simmonds has put together a wonderfully simple recipe for cheese scones and onion jam, a great combination that would be perfect for a quick but delicious lunch, or a mid-afternoon snack. This recipe makes 8 – 10 scones, and they’re best enjoyed fresh from the oven, with a chunk of butter and a healthy dollop of the jam.
For the scones:
225g self raising flour
pinch of salt
55g unsalted butter
40g mature cheddar, grated
For the onion jam:
Three large white onions
200ml balsamic vinegar
100g demerara suger
Splash of vegetable oil
- Pre-heat the oven to 200ºC (fan).
- Peel and slice the onions as finely as possible. Add a splash of vegetable oil to a heavy-based pan and put on a medium heat.
- Sweat off the onions very slowly until they are nice and golden and soft. Make sure this is done gently – this could take up to two hours, stirring occasionally.
- While the onions are cooking, work butter, salt and flour together in a mixing bowl with your fingers, until it reaches a breadcrumb consistency.
- Add 30g of the cheddar to the bowl.
- Slowly add the milk while working the mixture with your hands, until it comes together as a dough.
- Turn out onto a lightly floured surface and roll out until one inch thick.
- Use a circular cutter to cut out the scones. (A two inch cutter should give you 8-10 scones.) Transfer to a baking tray.
- Egg wash each scone using a pastry brush. Sprinkle the remaining cheddar on top.
- Place in the oven for 12-15 minutes until well risen and golden.
- Place on a wire rack to cool.
- While they are cooling and once the onions are cooked, add the balsamic vinegar and demerara sugar to the pan.
- Heat the mixture uncovered on a low heat until the liquid has reduced right down and become sticky. This will take around 30 minutes, and you’ll need to stir it every few minutes.
- Place the jam into a Kilner jar and store in the fridge. Spoon out the jam whenever you are ready to enjoy with the cheese scones!