Air Fryer Onion Scones with Caramelised Onion Jam
Ingredients
Method
Heat the olive oil in a large fry pan over medium to high heat.
Add the onion and cook for a few minutes until soft and translucent. Allow to cool slightly.
Place the flour and salt in a large mixing bowl and make a small well in the middle. Add the cream, lemonade and onion and gently fold using a wooden spoon to form a sticky dough.
Turn the dough onto a lightly floured surface and gently knead. Flatten dough into a 2.5cm thick round and cut out scones using a 6cm cutter.
Place a sheet of baking paper in an air fryer basket or spray with oil.
Place 6 scones on the tray closely together. Brush tops with milk.
Cook at 160°C for 15 minutes until golden and cooked through. Allow to cool on wire rack slightly.
Repeat until all the scones are made.
Serve when warm with onion jam, sour cream and savoury thyme.
VARIATION - NO AIR FRYER
- Preheat the oven to 180°C fan forced. Line a large baking tray with baking paper.
- Heat the olive oil in a large fry pan over medium to high heat.
- Add the onion and cook for a few minutes until soft and translucent. Allow to cool slightly.
- Place the flour and salt in a large mixing bowl and make a small well in the middle. Add the cream, lemonade and onion and gently fold using a wooden spoon to form a sticky dough.
- Turn the dough onto a lightly floured surface and gently knead. Flatten dough into a 2.5cm thick round and cut out scones using a 6cm cutter.
- Place scone rounds on the baking tray nearly touching each other. Brush tops with milk.
- Bake for 15 minutes until golden and cooked through. Allow to cool on wire rack slightly.
- Serve when warm with onion jam, sour cream and savoury thyme.
Recipe created by Lisa Holmen for Australian Onions.
Ingredients
Directions
Heat the olive oil in a large fry pan over medium to high heat.
Add the onion and cook for a few minutes until soft and translucent. Allow to cool slightly.
Place the flour and salt in a large mixing bowl and make a small well in the middle. Add the cream, lemonade and onion and gently fold using a wooden spoon to form a sticky dough.
Turn the dough onto a lightly floured surface and gently knead. Flatten dough into a 2.5cm thick round and cut out scones using a 6cm cutter.
Place a sheet of baking paper in an air fryer basket or spray with oil.
Place 6 scones on the tray closely together. Brush tops with milk.
Cook at 160°C for 15 minutes until golden and cooked through. Allow to cool on wire rack slightly.
Repeat until all the scones are made.
Serve when warm with onion jam, sour cream and savoury thyme.