CHEDDAR & PARMESAN WHOLEMEAL CHEESE SCONES
Cheese and Chutney for a Savoury Treat!
Who doesn’t love a warm scone! 50/50 wholemeal flour mix for added fibre, just top with your favourite cheese and chutney for a savoury treat!
Who doesn’t love a warm scone! 50/50 wholemeal flour mix for added fibre, just top with your favourite cheese and chutney for a savoury treat!
Prep Time
30 min
Difficulty
1
Serving Size
Makes 15
Equipment Needed
- Large bowl for mixing
- Wooden spoon
- 6cm circle cutter
- Baking parchment
- Baking tray
- Pastry brush
Ingredients
- 250g Wholemeal flour
- 250g Plain flour
- 2 Tsp. Baking powder
- ½ Tsp. Salt
- 200g Cheddar, grated
- 100g Parmesan, grated
- 400ml Milk
- 1 Large egg, beaten
Method
Pre-heat the oven to 200’c. Line a baking tray with parchment paper.
Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point.
Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough.
Flatten or lightly roll the dough to 2.5cm thick. Dredge a 6cm cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan.
Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter.
Chef’s Tips
- Make the mix, cut the scones, then freeze for a later date.
- Can be cooked straight from the freezer, adding just a few minutes to cooking time.
- Mix up the cheese – Double Gloucester, Red Leicester or feta all work well!
Expert Tips
- Make the mix, cut the scones, then freeze for a later date.
- Can be cooked straight from the freezer, adding just a few minutes to cooking time.
- Mix up the cheese – Double Gloucester, Red Leicester or feta all work well!
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Cheddar & Parmesan Wholemeal Cheese Scones
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