Cheddar Cheese and Herb Scones
This is a delightful savoury variation on the traditional teatime item.
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Servings: 12 Pieces
Calories: 245kcal
Cost: £6.00
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Wooden Spoon
- 1 Set Scales & Measuring Cups
- 1 Rolling Pin
- 1 Round Cutter
- 1 Small Bowl
- 1 Pastry Brush
- 1 Baking Tray
Ingredients
- 1 lb Flour
- 2 tsps. Baking Powder
- 1 tsp. Salt
- 1 Pinch Black Pepper ground
- 1 Pinch Castor Sugar
- ¼ tsp. Cayenne Pepper
- ¼ tsp. Paprika
- 4 oz Butter
- 3 oz Cheddar Cheese grated
- 1 tsp. Dijon Mustard
- 1 tsp. Mixed Herbs Fresh or Dried (reduce for dried)
- 1 Tbsp. Parsley Fresh, finely chopped
- ½ Pint Milk
- 1 Tbsp. Yoghurt
- 1 each Egg for glazing
Instructions
- Whisk the dry ingredients to mix well and then pulse with the butter in a food processor until well blended.
- Transfer to bowl, mix in the cheese, mustard and herbs, then add the milk and yoghurt slowly, until the mixture comes together.
- Rest for 10-15 minutes, then roll lightly to ¾ inch thick and cut with a 2” cutter (straight down).
- Place on a greased baking tray and brush with the beaten egg
- Bake for 10-12 minutes @ 190°C / 375°F until golden brown.
- Place on a wire rack to cool.
Nutrition
Serving: 3oz | Calories: 245kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 373mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 3mg