- 200g/7oz self-raising flour
- 100g/3½ butter
- 1 free-range egg
- milk to bind
- 100g/3½oz cheddar, grated
- 1 large handful fresh basil
- 1 tbsp olive oil
- 1 red onion, thinly sliced
- 2 tbsp brown sugar
- 3 tbsp balsamic vinegar
- Preheat the oven to 200C/400F/Gas 6.
- For the scones, mix together the flour, butter, egg and just enough milk to bind in a food processor to form a smooth, firm dough.
- Roll out some scone dough onto a flat surface. Mix in the cheese (reserving a little for later) and basil and roll out the dough to 2½cm/1in thickness.
- Using a medium-sized chefs' ring or cutter, cut out rounds and place onto a baking sheet. Brush with milk and top with the reserved cheese.
- Place into the preheated oven for 15 minutes, or until risen and golden.
- Meanwhile, for the onions, heat the oil in a saucepan, add the onions and fry them until soft.
- Add the sugar and let the onions caramelise for 2-3 minutes.
- Add the balsamic vinegar and reduce till thick and syrupy.
- Serve the warm scones with balsamic onions.