Two Cheese and Chive Wholemeal Scones

Saturday 13th October 2018

Two Cheese and Chive Wholemeal Scones

Suitable for Vegetarians

Makes approximately 8 scones

By using a mix of both self-raising and wholemeal flour this recipe makes delicious light scones with a nutty flavour, with plenty of healthy fibre.  The mustard is optional but it really does bring out the flavour of the cheese.

Everyone loves warm scones straight from the oven, served split and spread with butter.  Best eaten fresh, on day of baking.   Scones freeze well, in sealed freezer bags, for up to 2 months. Carbohydrate, fat and fibre are all present in these tasty scones.

Buy vegetarian cheese, if feeding vegetarians.

Equipment needed

Large mixing bowl, small bowl, measuring jug, sieve, sharp knife, measuring spoons, table knife, 6 cm. scone cutter, pastry brush, grater, dinner plate, baking sheet, cooling rack.

125g. SR flour

125g. wholemeal flour

11/2 Tsps. baking powder

Pinch salt

Pinch cayenne pepper

1 Tsp. dried mustard powder

50g. unsalted butter, chilled

25g freshly grated Parmesan cheese

75g extra mature Cheddar cheese, grated

2 Tsps. freshly chopped chives

1 large egg

100ml milk

Flour for dredging

Butter or margarine for spreading

  •  Pre-heat oven to 220C, 200C Fan, Gas 7.
  • Sift both types of flour into a large mixing bowl, then tip any bran remaining in sieve into the bowl.
  • Add salt, cayenne and mustard. 
  • Cube butter and add to the bowl then rub the butter into the flour, using your fingertips, until mixture resembles fine bread crumbs.
  • Reserving about 1 tablespoon of the grated cheese, stir remaining cheese and chives into flour mixture, using a dinner knife.
  • In a small bowl, and using a balloon whisk or fork, beat egg and milk together, then add most of the egg mixture to the flour in the mixing bowl.  Mix, using the table knife until a soft dough is formed.  Use your floured hands to bring the dough together.
  • Lightly dust the work top with flour.  Knead dough for a few seconds until soft but not sticky. 
  • Using a floured rolling pin, roll dough to a thickness of about 3cm. 
  • Dip a 6cm. scone cutter into the flour then use to cut out scones. 
  • Press trimmings together and cut out more scones.
  • Set scones apart and upside down for even rising, on a baking sheet.
  • Brush tops of scones with a little of remaining milk mixture and sprinkle tops with reserved grated cheese.
  • Bake for about 12 minutes, until golden top and bottom, and smelling amazing!
  • Cool for a few minutes on a wire rack, then serve, still warm, split in two and spread with butter or low fat spread.