Recipes
Tasty cheesy wholemeal scones
Chopped chives give these scones a classic flavour – great for lunch with homemade soup.
Chopped chives give these scones a classic flavour – great for lunch with homemade soup.
(95 votes)
Cook: 35 Mins
Serves: 8
Price: 14p per serving
Nutritional Information
Each 63g serving contains
Energy
804kj
192kcal
804kj
192kcal
10%
Fat
9g
9g
Med
13%
13%
Saturates
5g
5g
Med
25%
25%
Sugars
1.5g
1.5g
Low
2%
2%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1276kj/305kcal
Typical energy values per 100g:
1276kj/305kcal
Ingredients
225g wholemeal self-raising flour
1/4 tsp mustard powder
1/4 tsp cayenne pepper
50g unsalted butter, chilled
70g mature Cheddar cheese
4 fresh chives
150ml semi-skimmed milk, plus a little extra for brushing
Method
1
Turn on the oven to 200C/180C Fan/Gas 6. Line the baking tray with baking paper. Weigh then sift the flour, mustard and cayenne pepper into the bowl.
2
Weigh out the butter. Cut it into small cubes and then add to the flour. Using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs.
3
Grate the Cheddar onto a board. Stir into the flour with the mixing spoon.
4
Using the scissors, cut the chives into small pieces and add to the bowl. Stir everything together so it's evenly mixed.
5
Make a well in the centre of the mixture and add the milk.
6
Gradually stir the flour from the edges into the milk until the ingredients are well combined and the mixture forms a soft dough (it shouldn't be too sticky).
7
Shape the dough into a ball and turn out on to a lightly floured surface. Using the rolling pin, roll out to a thickness of 2.5cm (about two fingers deep).
8
Using a plain, round 6cm cutter, stamp out 8 scones. (Use a glass if you don't have a cutter). Re-roll the trimmings and stamp out more if possible.
9
Place on the baking tray. Brush the tops with milk. Put in the oven and bake for 12-15 mins until the tops are golden. Leave on the tray for 5 mins. Remove. Cool on a wire rack.