Wholemeal cheese scones

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Wholemeal cheese scones

Best recipe review

I always pig out on these


I can never eat just one, especially when they are warm.

The Judge
Servings:Servings: 16 - Makes about 16 scones
Calories per serving:227
Ready in:50 minutes
Prep. time:30 minutes
Cook time:20 minutes
Recipe author:Chef
First published:21st July 2013

Another savoury winner from Mum's scribbled cookery notes.

This version uses wholemeal flour, see here for a version using white Self-raising flour.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]


  1. Put the flour, baking powder, chilli powder and salt in a large bowl and mix together.
  2. Rub the butter into the mixture with your fingers until it resembles fine breadcrumbs.
  3. Mix in 225 g (8 oz) of the the grated cheese.
  4. Add enough of the milk as needed to produce a nice soft dough when mixed well.
  5. Knead this dough for a few minutes.
  6. Dust a work-surface with cornmeal and roll the dough out until it is about 2.5 cm (1") thick
  7. Stamp out about 16 7.5 cm (3") rounds with a fluted pastry cutter.
  8. Brush the tops with a little milk and sprinkle with the remaining cheese.
  9. Bake for 20 minutes until golden.
  10. Cool on a metal rack.

Serving suggestions

These don't store too well so eat them within a day or so.

See also

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