Cheddar scones with onion jam

Instructions

1. Preheat oven to 170°C and line one baking tray with baking paper.
2. Sift flour, bicarbonate soda and cream of tartar into a bowl. Stir in sugar and salt. Grate the butter into the flour and rub together with your fingers so they are combined. Do not overwork. A few lumps are okay.
3. In a separate bowl, mix the cold yoghurt, milk, cheese and 20 ml of olive oil together and then mix into the flour mixture. Combine with a wooden spoon until it is only just mixed. Place on a floured bench, and spread to a thickness of 1.5 cm. Flour the top, and cut out either triangles, or traditional circles with a cookie cutter. Quickly place them on the oven tray, sprinkle with the cheese and bake for 15-20 minutes or until golden.
4. For the onion jam: Cook the onions in 10 ml of olive oil on medium heat, stirring constantly. Add the vinegar and sugar. Reduce heat to low, and simmer gently until the onions are cooked down to a jam-like consistency. Finish with some orange zest.
5. In a small food processor, whip the goat’s cheese with cream.
6. Cut the scones in half while still warm and serve with a dollop of onion jam and some whipped goat’s cheese cream.

• Scones go heavy if the gluten is too active. Keep butter, milk and yoghurt cold. This helps to temper the gluten.
• The flour matters – a lower protein flower, such as a biscuit or cake flour, gives a lighter texture and helps avoid a tough scone.
• Don’t mix too much and be gentle with the mixture.
• Be organised. You must work quickly.