Catherine Fulvio of Ballyknocken House and Cookery School was there and she made these wonderful Onion Scones and filled them with our Smoked Organic Salmon.
Here’s the recipe she sent me:
Ballyknocken Onion Scones
2 tbsp butter / olive oil (for frying)
1/2 large Spanish onion (or 2 medium onions), finely chopped
2 tbsp leek, finely sliced
225g / 8 oz plain flour
2 tsp baking powder
1/2 tsp / 2 ½ ml bicarbonate of soda
1/2 tsp / 2 ½ ml salt
1 tbsp / 15 ml sugar
50g / 2 oz butter, cold, cut into pieces
40g / 1 ¾ oz grated Parmesan
200g / 7 oz natural yogurt
Preheat the oven to 250?C / 400?F / Gas 6
Heat the butter / olive oil in a frying pan and cook the onion over medium heat, stirring often, until lightly browned. Remove the onion to a small bowl and cook the leek for 5 minutes without browning. Add to the onion.
Sieve together into a large bowl the flour, baking powder, bicarbonate of soda, salt and sugar. Transfer to a food processor and add the butter. Run the motor for 3 – 4 seconds (or blend the butter by hand until the mixture resembles oatmeal). Transfer back to the bowl and stir in the onion and leek mixture together with the cheese. Mix in the yogurt but keep a little back and only add it if the mixture is very dry – the dough should be a bit sticky but not wet. Transfer to a floured surface and lightly knead for a few seconds. Pat it out until it is about 2 ½ cm / 1 inch thick. Using a pastry cutter cut out 5 cm / 2 inch rounds and place in the oven. Bake for about 15 minutes.