Recipes

Leek And Dubliner Scones

Catherine Fulvio|

Leek And Dubliner Scones
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Irish chef Catherine Fulvio shares her recipe for savory scones with wilted leeks, onions, and Dubliner cheese. Watch Fulvio's demo here.
Servings
15
Leek and Onion Scones
Ingredients
  • 2 tablespoon irish butter, preferably kerrygold, plus more for the baking sheet
  • 2 1/4 cup unsifted all-purpose flour, plus more for the baking sheet
  • 1 medium-sized onion, chopped finely
  • 1 medium-sized leek, sliced thinly
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold irish butter, preferably kerrygold, cut into pieces
  • 1 cup coarsely grated dubliner cheese
  • 7 ounce plain yogurt
Directions
  1. Preheat the oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
  6. Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.
 
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