Serves 8 – 10 
Prep time 15 min
Cook time 20 - 25 minutes. 

Lewis Road Butter takes this monster scone to next level deliciousness. Crispy on the outside with a soft pillowy interior, it’s the stuff foodie dreams are made of.  

And why is Lewis Road Butter so good? Because the cream this butter is made from is made by cows who eat lots of lovely fresh grass and who are free to roam and graze as cows should. The butter is also churned using traditional methods creating that ultra creamy, velvety melt you in your mouth feel. 

Served this scone slathered in extra Lewis Road Butter of course. Because More is More! 

INGREDIENTS

60g Lewis Road Salted Butter, chilled and chopped into chunks 
2 c flour
100g grated tasty cheese
4 t baking powder
½ t salt
½ red pepper finely chopped 
½ c caramelised onion or finely chopped raw onion 
1 spring onion, green ends chopped roughly 
2 t fresh rosemary chopped finely  
1 t pink peppercorn
⅔ c milk
½ c grated cheese cheese for the top 

METHOD

Heat the oven to 200°C.

Rub the butter into the flour with your finger tips swiftly until it resembles soft breadcrumbs. 

Add all the remaining ingredients except for the milk and extra cheese for the top and combine well. 

Add the milk and mix gently until just combined. The mix will be sticky but not sloppy. Tip the mix onto a floured bench and evenly sprinkle the top with flour. Gently pat into a round that is 3 cm thick. 

Butter your Ironclad Legacy pan liberally with Lewis Road Butter. Gently move the scone from the bench to the pan with your hands and scatter the extra grated cheese over the top.

Bake for 20 – 25 minutes until the scone is dry to the touch on the sides. 

*** normally you’d cook a scone for about 10 minutes but as this is a monster scone it does require more cooking time. 

Remove from the pan to a cake rack to cool till  just warm to the touch. 

Using a bread knife, carefully slice the whole scone open. 

Slather with butter. Cut into wedges. Taste the Lewis Road Love.