Wholemeal cheese scones: Difference between revisions
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Another savoury winner from Mum's scribbled [[Cookery|cookery]] notes. | |||
This version uses [[Wholemeal flour|wholemeal flour]], [[Cheese scones|see here for a version using white Self-raising flour]]. | |||
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|TotalCalories = 3647 | |TotalCalories = 3647 | ||
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|PrepTime = 30 minutes | |PrepTime = 30 minutes | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
|Image = [[Image:Wholemeal cheese scones recipe.jpg|alt=Electus]] | |Image = [[Image:Wholemeal cheese scones recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">I always pig out on these</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | |||
<span class="reviewDesc">I can never eat just one, especially when they are warm.</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| 450 g (1 lb) 100% [[Wholemeal flour|wholemeal flour]] | | 450 g (1 lb) 100% [[Wholemeal flour|wholemeal flour]] | ||
| Big pinch of [[Salt|salt]] | | Big pinch of [[Salt|salt]] | ||
| 2 | | 2 teaspoons of [[Baking powder|baking powder]] | ||
| Big pinch of [[Chilli powder|chilli powder]] | | Big pinch of [[Chilli powder|chilli powder]] | ||
| 50 g (2 oz) softened [[Butter|butter]] | | 50 g (2 oz) softened [[Butter|butter]] | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/wholemealcheesescones|#wholemealcheesescones]] [[Special:Search/dough|#dough]] [[Special:Search/cheese|#cheese]] [[Special:Search/wholemealflour|#wholemealflour]] [[Special:Search/chillipowder|#chillipowder]] [[Special:Search/bakingpowder|#bakingpowder]] [[Special:Search/butter|#butter]] [[Special:Search/pastry|#pastry]] [[Special:Search/yellowcornmeal|#yellowcornmeal]] [[Special:Search/cookery|#cookery]] [[Special:Search/breadcrumbs|#breadcrumbs]] | ||
</code><!-- /footer hashtags --> | |||
Latest revision as of 13:15, 4 January 2022
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 reviewI always pig out on these 4.6/5 I can never eat just one, especially when they are warm. |
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
- Put the flour, baking powder, chilli powder and salt in a large bowl and mix together.
- Rub the butter into the mixture with your fingers until it resembles fine breadcrumbs.
- Mix in 225 g (8 oz) of the the grated cheese.
- Add enough of the milk as needed to produce a nice soft dough when mixed well.
- Knead this dough for a few minutes.
- Dust a work-surface with cornmeal and roll the dough out until it is about 2.5 cm (1") thick
- Stamp out about 16 7.5 cm (3") rounds with a fluted pastry cutter.
- Brush the tops with a little milk and sprinkle with the remaining cheese.
- Bake for 20 minutes until golden.
- 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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