Leek onion and cheddar scone with walnuts

Name: Leek onion and cheddar scone with walnuts
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 4 spring onions (approx. 30 g each); 100 g Cheddar cheese; 80 g Walnut kernels; 170 ml cold buttermilk; 2 Eggs (size M); 500 g Flour; 1 package Baking Powder; 1 TEASPOON Baking soda; 1 TEASPOON Salt; 350 g cold butter; 16 thin slices of Black Forest Ham (approx. 13 g each); 7-10 Tbsp Flour; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

4 spring onions (approx. 30 g each)
100 g Cheddar cheese
80 g Walnut kernels
170 ml cold buttermilk
2 Eggs (size M)
500 g Flour
1 package Baking Powder
1 TEASPOON Baking soda
1 TEASPOON Salt
350 g cold butter
16 thin slices of Black Forest Ham (approx. 13 g each)
7-10 Tbsp Flour
baking paper

Directions

1
Leek onions clean, wash and in approx. 1/2 cm broad little rolls cut. Grate cheese roughly. Chop walnuts coarsely. Whisk buttermilk and eggs. Mix flour, baking powder, soda, cheese, nuts and salt in a mixing bowl.
2
Cut 250 g butter into cubes and add to the flour mixture. Mix quickly with your fingertips to a coarse crumbly dough. Stir in the buttermilk and egg mixture and spring onions briefly. Stir only until just enough to form a dough.
3
Pour the dough onto a floured work surface and shape into a round scone about 2.5 cm high. Put it on a baking tray lined with baking paper. Cut with a knife in such a way that 8 indicated "cake pieces" are formed.
4
Scone in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes until golden brown.
5
Remove the scone from the oven and let it cool on a cake rack for at least 10 minutes. Serve with ham and remaining butter.