Tasty cheesy wholemeal scones

Tasty cheesy wholemeal scones

Chopped chives give these scones a classic flavour – great for lunch with homemade soup.

By , 21 September 2015
Tasty cheesy wholemeal scones
  • Ready in: 35 mins
  • Serves: 8
  • Price: 14p per serving
Nutritional Info
Each 63g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 804KJ 192KCAL
of your reference intake.
Typical energy values per 100g: 1276kJ/305kcal.
  • 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.