Tasty cheesy wholemeal scones
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- 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
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.
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.
Grate the Cheddar onto a board. Stir into the flour with the mixing spoon.
Using the scissors, cut the chives into small pieces and add to the bowl. Stir everything together so it's evenly mixed.
Make a well in the centre of the mixture and add the milk.
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).
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).
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.
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.