Recipe for cheese scones
Anyone in the mood for some comfort food? I designed this recipe for cheese scones just for this!
These cold days just lend themselves to huge bowls of soup and hot scones.
Scones can be given a bad wrap from a health perspective. They can be filled with sugar, white flour, and dried fruit. As a result, their nutrient content can low and although they fill you for a while, within an hour or so you will be craving more.....sugar and carbs!
So, my answer, as always is: make your own.
I have created this recipe for cheese scones with fibre rich wholewheat flour and seeds which will help you feel full for so much longer. I have also added an egg and some cheese, making them a protein rich version of a scone, perfect for lunch or a mid morning snack.
- 300g brown/wholewheat flour (I use spelt)
- ½ tsp baking and bread soda
- 100g white flour (I use spelt)
- 2 tbsp sunflower seeds
- ½ tsp cayenne
- Salt and pepper
- 60g of chedder or other hard cheese
- 300mls buttermilk
- 1 egg
- Preheat oven to 220 oc
- Sieve the flours and the baking powder into a large mixing bowl. Then add the cayenne, cheddar, sunflower seeds, salt and pepper. Make a hole in the centre of the mixture.
- In the meantime, mix the eggs and the buttermilk in a measuring jug and then pour into the hole of the mixture.
- Mix together well with a wooden spoon.
- Tip the mixture out on to a floured surface, pressing down on the mixture slightly so that it is about 1-2 inches thick. Cut into scone sizes. I use an upside down small glass.
- Place on a floured baking tray and place in over for around 15 minutes.
- Remove from tray and place on a cool wrack.
- Sugar free