Wholemeal Cheese Scones
- Prep: 7m
- Cook: 10m
- Serves: 8
A savoury scone made with Fine Plain Wholemeal Flour; these are best made with a mature cheddar cheese. Serve these scones as a tea time treat or to accompany soup for delicious lunch or supper.
Method
- Pre-heat the oven (220˚C, Fan 200˚C, 425˚F, Gas 7).
- Dust a large baking tray with flour.
- Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
- Mix in the sugar, salt and pepper.
- Chop the butter into the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
- Stir in the milk then use your hands to bring together a soft mass of dough.
- Grate the cheese, set aside a tablespoon of cheese for later and knead the rest into the dough.
- Lightly dust the worktop with flour, place the dough in the middle and gently flatten, with your hands, until 3cm/1¼” thick.
- Scatter the reserved cheese on the top of the dough.
- Cut the dough into triangles and lift them onto the prepared baking tray.
- Bake for 12-18 minutes depending on the size of the triangles.
- Transfer the scones to a wire rack to cool.
Ingredients
All to be sourced organic where possible
- 200g Doves Farm Organic Fine Plain Wholemeal Flour
- 1 tbsp Doves Farm Baking Powder
- 1 tsp sugar
- ¼ tsp salt
- ¼ tsp black pepper
- 50g butter
- 150ml milk
- 100g cheddar, grated
- flour, for dusting