Caroline says, "savoury scones are great with soup, or on their own with cheese and butter. They're also good heaped high with avocado or tomatoes. I initially made these with dulse. When Furikake was launched, I tried them with that on the theory that the chilli and sesame would compliment the flavour of my favourite ingredient, doenjong: a Korean fermented soya paste. I was right.
The doenjang gives great cheesey flavour, and the Furikake adds savour as well as a nice chilli hit. Perfect on the side of a bowl of home-made lentil soup.
2. In a pan, heat the oil and cook the onion until soft and lightly caramelised.
3. While the onion is cooling, measure out the flours, raising agents and salt in a bowl. Mix thoroughly.
4. Add the onion to the flour and mix well.
5. In a measuring jug, mix kefir (or other liquids), Furikake and doenjong. Mix well.
6. Add the liquid to the flour and mix thoroughly but quickly.
7. Using a couple of spoons, measure out twelve heaps of mixture on a non-stick baking tray. Shape so they're a similar size and roughly scone shapes. They'll end up looking more like rock cakes than traditional scones.
8. Bake in the oven for 15 minutes. Check if they're done, if not, give them a few more moments.
9. Let cool on a rack, then eat on the same day, or freeze.