Mini Cheese Scones with Caramelised Onion

Scones:

Caramelised balsamic onions:

Scones:
Preheat the oven to 180°C. Line a baking sheet with baking paper. 

Combine the flour, baking powder and salt in a bowl.

Add the butter. Use your fingertips and rub the butter into the flour until the mixture resembles fine breadcrumbs.

Add the cheddar cheese and mix through.

Mix the sour cream and egg together. Add to the dry ingredients and use a knife to mix until just combined.

Turn out on a floured surface and knead gently 3 – 4 times. Do not over knead, otherwise the butter will melt, resulting in a dense scone.

Roll the dough out to about 2 cm thick. Use a 4 cm in diameter cookie cutter and cut out rounds.

Place on the baking sheet and brush with milk and egg.

Bake for 12 - 15 minutes. Transfer to a wire rack and cool.

Caramelised balsamic onions:
Heat the oil and fry the onions and mustard seeds over low heat until soft and transparent.

Add the sugar and stir until dissolved.

Add the vinegar and seasoning and cook for 1 minute. Leave to cool.

To finish:
Cut the scones in half. Spread each half with cream cheese, then top with onions, sliced strawberries and micro herbs.