Cheese scone recipe, a tasty wholewheat savoury snack
This quick and easy recipe for home made cheese scones is a great standby for a tasty lunch or savoury teatime treat. Ready in just half an hour they can be eaten while still warm from the oven. With all the goodness of wholewheat flour, milk and cheese, they are also a healthy and filling snack.
- 6 oz (150 grams) self-raising wholewheat flour
- 1 oz (25 grams) butter
- 2 to 3 tablespoons milk
- 3 oz (75 grams) tasty Cheddar cheese, grated
- 1 egg
- 1/2 teaspoon cayenne pepper
- pinch salt
- Sift the flour into a mixing bowl, emptying the leftover bran from the sieve in too, along with a pinch of salt and 1/4 teaspoon cayenne pepper.
- Rub the butter into the flour, so that it forms a fine crumbly mixture. Add most of the grated cheese, saving a handful for later.
- Make a well in the centre of the mixture and break the egg into it, mixing with a fork to beat the egg, and slowly adding the milk a bit at a time until it is all mixed into a dough. Once all the loose flour is mixed in, pick up the dough and squeeze it together into a ball.
- Roll out on a floured surface to about 3/4 inch (2 cm) thick, and cut out the scones using a 2 1/2 inch (6 cm) cookie cutter. This quantity will make between 8 and 10 scones. Place on a greased baking tray, brush the tops with a little milk and sprinkle a little grated cheese on top of each one, topped with a fine sprinkle of cayenne pepper.
- Bake in the centre of the oven at 220 deg C (425 deg F, gas mark 7) for 12 to 15 minutes, until the scones are golden brown and the cheese has melted on top. Put on a cooling rack for a few minutes before serving warm, cut open and spread with a little butter.