Goat's cheese, dill and onion savoury scones

Plus a shallot tarte tatin

Hey!!!

I’m not sure about you, but I am just baking this winter away! All I’ve felt like is baking lately, which isn’t a bad thing and I’m leaning into it. It’s been really chilly here in Melbourne, although some sunny days, which has been lovely.

There is something so infinitely comforting about making pastry or dough and today I’m sharing two recipes that share that process, but also some similar ingredients. That’s how I tend to come up with new recipes. The goat’s cheese in the scones gave me the idea to make a shallot tarte tatin. They also both have a caramelised allium – onions in the scones and shallots in the tarte tatin. Basic ingredients turned into something special is the kind of food that I always find exciting!

I hope you enjoy today’s dispatch. The scones are simply so good hot from the oven with salted butter, and the tarte tatin is one of the best I’ve ever made. The pastry is flaky and golden and has gruyere in the dough which is really so delicious.

Just a reminder that my new cookbook Good Cooking Every Day is out NEXT MONTH!!! September 24 to be precise! Pre-orders are so helpful!! Today I received the advance copy, it’s so stunning and I cannot wait for you all to see it!!!

Thank you for subscribing and being part of my community! Happy baking the winter away!

Julia xx

Goat’s cheese, caramelised onion and dill scones

Makes 10-12

1 tbsp extra virgin olive oil 

1 red onion, finely sliced

350 g self raising flour 

Salt and pepper, to taste

150 g cold unsalted butter, cubed

150 g goat’s cheese, crumbled

50 g cheddar, coarsely grated

1/2 tsp coriander seeds, toasted and crushed

Large handful of dill, roughly chopped 

Zest of a lemon

1 egg, lightly beaten

100 ml full cream milk, plus extra for brushing

Salted butter, to serve

Goat’s Cheese, Caramelised Onion And Dill Scones 2

106KB ∙ PDF file

Download

Download

Preheat the oven to 200C (220C conventional). Line a baking tray with baking paper. 

Warm the olive oil in a frying pan over a low  heat and add the onions and a pinch of salt and cook gently for 18-20 minutes, stirring often, until the onions have caramelised. Set aside to cool. 

Place the flour into a bowl and season with salt and pepper. Add the butter and toss into the flour to combine then rub the butter into the flour into flat pieces rather than a mixture that resembles breadcrumbs. You still want to see some of the butter in the flour. Add the goat’s cheese, cheddar, caramelised onions, coriander seeds, dill and lemon and toss to combine. Now add the egg and most of the milk, and use a fork to mix the wet ingredients into the dry. Tip the dough onto a lightly floured workbench and use your hands to gently bring the dough together, adding more milk if needed to create a dough. 

Roll the dough until it is 2.5 cm thick and use a 8 cm circle cutter to cut out scones. Gently bring together the scraps, roll again then cut into circles. Arrange the scones onto the prepared tray. Brush the tops with some milk and bake in the preheated oven for around 25 minutes or until risen and golden. 

Serve the scones warm with plenty of butter. 

Shallot tarte tatin