Wholemeal Cheese Scones

As promised, here are some yummy pictures of the cheese scones I made. I decided to change them to whole meal  as opposed to white. I actually prefer brown/granary/whole meal breads to white, and the fact they are healthier make me feel like I can eat more of them!!!

As these are a savory snack, I coated then in egg wash prior to putting them into the oven, I know that egg wash tends to dry harder than coating them in milk, the egg resulted in them looking almost like pork pies, with a gorgeously brown glossy colouring.

The scones came out after 18 minutes in a hot oven, and they sounded hollow to the tap. They have a delicious little crunch to them, which gives way to a spongy fragrant centre which is divine.

The recipe below calls for chives to be added, but I didn’t want these in my scones so I didn’t add them….simple. The fact this recipe is so diverse really appeals to me, you can add almost any ingredients you want. I think the next time I make these, I will add sundried tomatoes….not only will the splash of colour look visually great, but the little bursts of flavor will make these little scones pop. Add some blobs of feta cheese and these little gems could go all Mediterranean.

If you attempt the recipe below, let me know how yours turn out and what quirky combinations you decide to go for….. the options are endless.

The recipe below is by Kerrie Sun and you can find it on the following website -  www.taste.com

 

Ingredients

• 1 1/2 cups wholemeal self-raising flour
• 1 1/2 cups plain self-raising flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 50g butter, chopped
• 1 cup grated vintage cheddar cheese
• 1 1/2 tablespoons finely-chopped fresh chives
• 1 1/4 cups milk
• butter, to serve

Method

1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Combine flours, baking powder and salt in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in cheese and chives. Make a well in the centre.
2. Combine 1 cup milk and 1/2 cup cold water in a jug. Pour milk mixture into well and stir with a flat-bladed knife until dough almost comes together. Turn onto a lightly-floured surface. Knead gently for 1 minute or until smooth (do not overmix).
3. Roll dough out to a 2cm-thick, 20cm x 26cm rectangle. Cut dough into 16 squares.
4. Place scones 1cm apart on tray. Brush tops with remaining milk. Bake for 18 to 20 minutes or until light golden and hollow when tapped. Serve warm with butter.

 Happy Baking

Toni – T - Cake