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Savoury Scones with Caramelised Onion Jam 

Featured on The Cafe, Wednesday 29 April 2020

scones, caramelised jam

Makes approx. 12 medium size scones

Savoury Scones ingredients:

  • 2 cups (300g) self raising flour (OR 2 cups plain flour and 4 tsp baking powder)
  • 1 packet MAGGI Cheese Sauce
  • 100g unsalted butter, grated
  • 1 cup (200g) cooked kumara or pumpkin, cubed
  • 1 bunch chives, finely chopped
  • 1 cup (20g) spinach, chopped (fresh or frozen)
  • 200ml milk
  • 1/2 cup (60g) grated tasty cheese – for topping
  • Sesame seeds (optional)


  1. Combine flour and MAGGI Cheese Sauce mix, stir through grated butter. Add chopped spinach, kumara/pumpkin and chives.
  2. Carefully mix in milk until mixture comes together, make sure not to over mix and break up kumara/pumpkin too much.
  3. Using extra flour to prevent sticking, roll scone mixture out until approx. 2cm thick. Cut into rounds or roll into a circle and cut into triangle shapes.
  4. Top with grated cheese and sesame seeds (optional)
  5. Bake at 200°C for 15-20 mins or until golden brown and cooked through.

Onion jam ingredients:

  • Butter
  • 4 onions, sliced
  • 3 tbsp balsamic vinegar
  • 2 tsp brown sugar
  • One packet MAGGI Tomato and Onion Sausages mix

Onion Jam method:

  1. Heat a little butter in a frying pan.
  2. Add four sliced onions and cook on medium heat for 15 mins, stirring gently. Keep moving around so they don’t blacken.
  3. Once onions are clear, add 3 tablespoons of balsamic vinegar and 2 tsp brown sugar. Cook for a further 5 mins or until absorbed.
  4. Mix one pack of MAGGI Tomato and Onion Sausages to 160ml water, stirring until blended. Pour this into the pan and cook for further 5 mins or until it’s a gravy-like consistency.

Note: to save time the caramelised onion jam can be pre-prepared ahead of time and reheated for serving, just add a small amount of water to loosen if the mixture becomes too thick.

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