LEEK AND DUBLINER SCONES (BISCUITS)

Leek and Dubliner Scones (Biscuits) image

Provided by KerfuffleUponWincle

Categories Breads

Time 20m

Yield 15 2-inch scones, 15 serving(s)

Number Of Ingredients 11

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2 tablespoons butter (preferably Kerrygold)
2 1/4 cups unsifted all-purpose flour
1 medium onion (chopped finely)
1 medium leek (white and tender green parts, sliced thinly)
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter (preferably Kerrygold, cut into pieces)
1 cup kerrygold dubliner cheese (coarsely grated)
7 ounces plain yogurt (See directions below, all the yogurt may not be needed!)

Steps:

Preheat oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.

Nutrition Facts : Calories 152.5, Fat 7.1, SaturatedFat 4.4, Cholesterol 18.9, Sodium 253.3, Carbohydrate 18, Fiber 0.7, Sugar 2, Protein 4.1