Wholemeal cheese scones

Another savoury winner from Mum's scribbled cookery notes.

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

Wholemeal cheese scones

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

Best recipe review I always pig out on these 4.6/5 I can never eat just one, especially when they are warm. The Judge

Ingredients

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

• 450 g (1 lb) 100% wholemeal flour
• Big pinch of salt
• 2 teaspoons of baking powder
• Big pinch of chilli powder
• 50 g (2 oz) softened butter
• 300 g (10 oz) mature cheddar cheese
• ½ pint (284 ml) milk
• Yellow cornmeal for rolling out.

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]

Method

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

• Cheese scones

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