Combine and sift the cake flour and baking powder. Coarsely grate the cheese.
Thinly slice the onion, wrap with plastic wrap, and heat in the microwave for one minute until tender. Set aside to cool.
Put the ● ingredients in a bowl. Add the butter and mix with your hands until it becomes crumbly, resembling the consistency of panko.
Set aside a small amount of the cheese for toppings, then add the remaining ▼ ingredients to Step 3 and mix.
Make a well in the center and add the milk and olive oil. Mix with a spatula using cutting motions until it all comes together into a ball.
Place the dough on a surface dusted lightly with flour and use your hands to press it out into a 2.5 cm thick disc with a diameter of about 15 cm.
Use a knife to cut the dough into 8 pieces. Reshape the edges of the pieces with the knife.
Preheat the oven to 200℃.
Lightly brush the surface of the scones with milk (amount separate from listed ingredients), top with the remaining cheese, and lightly press into the dough.
Let sit for about 15 minutes in a warm place, then bake in an oven for about 20 minutes. They're delicious served warm.
"Standard Scone" (Recipe ID: 532454)
"Mixed Herbs and Seeds Scones" (Recipe ID: 538042)
Story Behind this Recipe
I had a lot of dill, so I added it to my usual scone dough.
On particularly hot summer days, you can probably skip the 15 minute resting time (if the room temperature is too warm, the dough may get sticky). If serving the following day, lightly warm them in an oven toaster or microwave for about 10 seconds in a microwave.