Cheddar Scones with Onion Jam

Cook Time 1 hour

Servings 12 scones


250g of yoghurt
60ml milk
25g caster sugar
400g of Lighthouse Biscuit, Cake and Pastry Plain flour
2.5 tsp. cream of tartar
2 tsp. bicarbonate of soda
90g unsalted butter, frozen
1.5 tsp. of salt
20ml olive oil
30g cheddar cheese, finely grated

Onion Jam
4 medium brown onions, thinly sliced
4 tbs. balsamic vinegar
4 tbs. brown sugar
Zest of 1 orange
100g soft goats
3 tbsp cream


Preheat oven to 170°C and line one baking tray with baking paper.

Grate the butter into the flour and rub together so they are combined. Do not overwork. A few lumps are ok. Now sift in the bicarbonate soda and cream of tartar. Add the salt.

In a separate bowl, mix the cold yoghurt, milk, cheese and 10mls 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 1.5cm. Flour the top, and cut out either triangles or traditional circles with a cookie cutter. Quickly place them on the oven tray, and bake for 15-25 minutes. or until golden.


Onion Jam

Cook the onions in 10mls 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.

In a small food processor, whip the goats cheese with cream.

Cut the scones in half while still warm and serve with a dollop of onion jam and some whipped goats cheese cream.


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