Ingredients

• 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

Directions

• 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.