Herby Cheese Scone Recipe
This is a lovely quick and easy recipe to enjoy, based on a very good recipe by Paul Hollywood, which I have adapted slightly to include a herby twist.
I used self raising flours in my recipe, but the original recipe used plain flours with baking powder. I have a good selection of wheat based and gluten free flours including gluten free baking powder at eye2eye Shop, for those who need to avoid wheat or gluten in their diet and this recipe is easily adapted for alternative flours. With the exceptional choice in vegan cheeses and milk alternatives available, it’s also possible to adapt this recipe for vegans to enjoy too. I recommend Vegamigo cheeses and Oatly milk alternatives for this recipe.
250g S/R wholemeal flour*
250g S/R white flour*
* If using plain flour add : 2tsp Baking Powder
Additional flour for rolling out the mixture
1/2 tsp dried mustard
1/2 tsp pink Himalayan salt
1 tsp organic mixed dried herbs
200g grated cheddar cheese
100g Parmesan or strong hard cheese
Optional : 1 beaten free range egg for glazing the scones
Pre-heat oven to 220 degrees
Line a baking tray with unbleached parchment paper
Place all the dry ingredients in a large bowl, with the exception of two handfuls of the cheese (set this aside for the topping).
Mix the dry ingredients together with your hands, making sure the cheese is well distributed in the flour. Add the milk and bring ingredients together with your hands or a wooden spoon. It will be sticky at this point.
Turn the mixture out onto a floured surface and gently fold and knead to form a soft dough.
Flatten, or roll out the dough to 1inch or 2.5cms thick, cut out 15 scones with a cutter.
Place the scones on the lined baking tray. Sprinkle over the additional cheese (after coating with egg mix if used)
Bake in the centre of the oven for 15 – 17 minutes.
These scones are delicious served warm with cheese pate, (see my recipe for cheese pate here, or simple buttery spread.