Michael and Rachel's

Recipe Book

contents • login

Wholemeal Cheese Scones

Updated: 20 Nov 2018

Ingredients

  • 125g self-raising flour
  • 125g wholemeal self-raising
  • ½ tsp salt
  • 100g extra strong cheddar
  • ½ tsp mustard
  • 150-175ml milk
  • 1 egg, lightly beaten
  • 50g parmesan, grated

Method

  1. Preheat oven to 220c. Line the baking tray.
  2. Put the flours and salt into a large bowl, and whisk lightly to combine, then add the mustard. Add the cheddar and stir, then add most of the milk. Bind the ingredients together using your hands or a spoon. Add more milk if required.
  3. Tip onto a lightly floured surface and fold together to form a soft dough. Flatten the dough out to about 2.5cm thick; cut into rounds or squares.
  4. Place on the baking tray; brush the top of each scone with beaten egg and scatted with grated parmesan. Bake for about 10 minutes (mini scones) to 15 minutes (large scones) – they should be well risen and golden. Cool on a wire rack and eat within 24 hours or freeze.

Makes about 8 ‘mini’ sized scones.