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Leek and Dubliner Scones

Leek and Onion Scones
Jane Bruce

Irish chef Catherine Fulvio shares her recipe for savory scones with wilted leeks, onions, and Dubliner cheese. Watch Fulvio's demo here.

Calories Per Serving


  • 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.