Recipe for Leek and Onion Scones 
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Yield:
15 servings
Ingredients:
Amount Ingredient
100 gm Onions, peeled and chopped
50 gm Leeks, trimmed and cut into fine rings
1 tbl Olive oil
Salt and freshly ground pepper
150 gm Wholewheat flour
100 gm Rye flour
2 tsp Baking powder
15 ml Fresh thyme, chopped (optional)
Instructions:
Instructions: Preheat the oven to 200C/400F/gas 6.

Sweat together the onions, leeks, oil and season to taste with the salt and freshly ground pepper.

Place the flour, rye flour and baking powder in a large mixing bowl along with 1/2tsp salt. Rub the butter into the flour.

Mix in the chopped thyme (optional) and buttermilk or milk along with the onion mixture, until a medium soft dough.

Turn out on to a floured board and pat to approximately 2cm thick. Cut with a 4 to 5cm round cutter and place on a baking sheet. Dust the scones with extra flour and bake in the preheated oven for about 15 minutes.

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