for 4 person

Scones

150 g	half-white flour
¼ tsp	salt
½ tbsp	sugar
1 tsp	baking powder
½ bunch	flat-leaf parsley, finely chopped
50 g	butter, cut into small pieces
¾ dl	milk

To shape

1 tbsp

milk

Onions

1 tbsp	olive oil
2	red onions, thinly sliced
1 tsp	sugar
¼ tsp	salt

Brie

200 g

Brie, in slices

To serve

2 tbsp

strawberry jam

How it's done

Scones

In a bowl, mix the flour with all the other ingredients up to and including the parsley. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, flatten the dough into a circle approx. 1.5 cm thick (approx. 12 cm in diameter), then quarter the dough. Place on a baking tray lined with baking paper, glaze with a little milk.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack.

Onions

Heat the oil in a pan. Add the onions, sauté for approx. 5 mins. Add the sugar and salt, continue to cook for approx. 5 mins. until the onions caramelize.

Brie

Halve the scones, top with the cheese and onions.

Return to the oven

Bake for approx. 15 mins., then remove and allow to cool slightly.

To serve

Spread the jam on top of the cheese, serve the scones lukewarm.

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