Camembert scones

A delicious and simple alternative to your normal scones - tempting at any time of day!

• Preparation: 30 mins
• Cooking: 15 mins
• Serves: 8

What you need:

• 225g/8oz self-raising flour
• Pinch salt
• 55g/2oz butter
• 25g/1oz Coeur de Lion Camembert - chopped into small chunks
• 150 ml milk plus a little extra for glazing
• 1/2 tbsp poppy seeds
• 1 small red onion
• 1/2 tbsp sugar
• 1 tbsp red onion vinegar
• 1 tbsp Dijon mustard

What you do:

1. Oven temperatures in 220ºC/425ºF/Gas Mark5
2. Preheat oven and lightly grease a baking tray.
3. Mix together the flour and salt, then rub in the butter.
4. Finely slice the red onion and cook over a medium heat along with the sugar and red wine vinegar until soft, this should take about 5 mins.
5. Stir in the Camembert, poppy seeds, Dijon mustard, milk and red onions to the flour mixture and form a soft dough.
6. Turn out on to a floured surface and lightly knead. Pat the dough out to form a round 2cm thick circle. Using a 5cm cutter stamp out the scones until all the mix is used.
7. Place scones on baking tray, brush with milk and bake for 12-15mins
8. Best served slightly warm

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