Cranberry & Red Onion Picnic Scone

Perfect for sharing at your summer picnics, this giant scone is packed full of flavour, with a little sweetness from the Yorkshire Wensleydale with Cranberries, one of the most loved cheeses from Wensleydale Creamery.

Serves 6-8

Ingredients
For the scone
110g Yorkshire Rapeseed Oil
500g plain flour
1 tsp baking powder
1 tsp dried mixed herbs
¼ tsp salt
Freshly ground black pepper
200ml water
200g Yorkshire Wensleydale with Cranberries
A little milk for glazing

For the caramelised onions
1 tbsp Yorkshire Rapeseed Oil
1 red onion, finely sliced
2 tbsps balsamic vinegar
1 tsp sugar
A twist of salt

Method

• Preheat your oven to 180C / 160C Fan / 350F / Gas Mark 4 and line a baking tray with baking paper.
• In a frying pan, heat the tbsp of Yorkshire Rapeseed Oil and cook the red onions on a low heat until they soften. Add the balsamic vinegar, sugar and a little salt to the onions and continue to gently cook the onions until they are caramelised. Remove from the heat and cool.
• For the scone, in a large mixing bowl, mix the flour with the baking powder, dried mixed herbs, ¼ tsp of salt, twist of black pepper, and then add the oil, along with 100g of cheese, grated.
• Gently bring the mixture together, and then add the caramelized red onions, lightly
• incorporating them so the dough is handled as little as possible. Turn the dough out onto a lightly floured surface, shape into a round and gently pat it out with your hands until it’s about 3cm in depth.
• Place on the lined baking tray. Brush with a little milk, and pop in the oven for 25 minutes. If the top is browning too much, cover with foil. After this time, top with the remaining cheese,
• crumbled and bake for a further 5 minutes. It should be risen and golden brown. Remove from the oven and place on a wire rack to cool, before popping into your picnic basket!