Ingredients

• 2 tablespoons Irish butter, preferably Kerrygold, plus more for the baking sheet
• 2 1/4 cups unsifted all-purpose flour, plus more for the baking sheet
• 1 medium-sized onion, chopped finely
• 1 medium-sized leek, sliced thinly
• 1 tablespoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold Irish butter, preferably Kerrygold, cut into pieces
• 1 cup coarsely grated Dubliner cheese
• 7 ounces plain yogurt
• Simple Living Products Convection Oven

Directions

Step 1: Preheat the oven to 400 degrees (390 degrees in a convection oven). Lightly grease and flour a baking sheet.

Step 2: Melt the butter in a frying pan over medium heat and cook the onion and leek, stirring often, until soft and lightly browned, 5-7 minutes.

Step 3: Combine the flour, sugar, baking soda, baking powder, and salt in the bowl of a food processor. Add the cheese, then cut in the butter until it resembles oatmeal or breadcrumbs (or add to a food processor and pulse for 3-4 seconds). Stir in the onion and leek mixture.

Step 4: Reserving some of the yogurt, mix in just enough to produce a dough that is a bit sticky but not wet. Add more yogurt if necessary.

Step 5: Transfer to a work surface and lightly knead for a few seconds. Pat it out until it is about 1-inch thick.

Step 6: Cut out 2-inch rounds and place on the cookie sheet. Transfer sheet to the oven and bake for 10-15 minutes.

Source :- thedailymeal.com