Leek and Dubliner Scones
Irish chef Catherine Fulvio shares her recipe for savory scones with wilted leeks, onions, and Dubliner cheese. Watch Fulvio's demo here.
- 2 Tablespoons Irish butter, preferably Kerrygold, plus more for the baking sheet
- 2 1/4 Cups unsifted all-purpose flour, plus more for the baking sheet
- 1 medium-sized onion, chopped finely
- 1 medium-sized leek, sliced thinly
- 1 Tablespoon sugar
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1/4 Cup cold Irish butter, preferably Kerrygold, cut into pieces
- 1 Cup coarsely grated Dubliner cheese
- 7 Ounces plain yogurt
Preheat the oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.
Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.
Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.
Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.
Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.
Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.