Leek and onion scones recipe

Leek and onion scones recipe

This recipe comes from Souter Lighthouse on the rugged Northumbrian coast. At Souter, the leeks are grown in the lighthouse garden which is managed by volunteers. A leek scone is served with a steaming bowl of vegetable barley broth to keep out the cold.

1 tbsp olive oil 1 large leek, cleaned and chopped fine (you can use the whole leek) 1 small onion, finely chopped Pinch of salt 450g (1lb) self-raising flour Salt to taste 110g (4oz) butter 250ml (9fl oz) milk

1 Pre-heat the oven to 230C or 450F. Grease a baking tray.

2 Heat the oil in a pan and saut� the chopped leek and onion with a pinch of sugar until soft.

3 In a bowl, sift the flour with salt and rub in the butter until the mixture resembles fine breadcrumbs.

4 Stir in the leek and onion, and sufficient milk to form a soft dough.

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5 Turn out on to a floured surface and knead lightly. Roll out approximately 2.5cm (1 inch) thick. Stamp out 5cm (2 inch) rounds.

6 Place on the baking sheet and brush the tops with milk. Bake for approximately 12 minutes, or until golden brown.

This year, the doors of National Trust places will be open for longer, giving you more time to enjoy them. Join us to celebrate Sconefest! Log on to www.nationaltrust.org.uk for more information about what there is to see and do, and opening times in 2010.