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Wholemeal cheese and chive scones

  • 0:25 Prep
  • 0:20 Cook
  • Makes 16


  • 1 1/2 cups wholemeal self-raising flour
  • 1 1/2 cups plain self-raising flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 50g butter, chopped
  • 1 cup grated vintage cheddar cheese
  • 1 1/2 tablespoons finely-chopped fresh chives
  • 1 1/4 cups milk
  • butter, to serve


  • 1
    Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Combine flours, baking powder and salt in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in cheese and chives. Make a well in the centre.
  • 2
    Combine 1 cup milk and 1/2 cup cold water in a jug. Pour milk mixture into well and stir with a flat-bladed knife until dough almost comes together. Turn onto a lightly-floured surface. Knead gently for 1 minute or until smooth (do not overmix).
  • 3
    Roll dough out to a 2cm-thick, 20cm x 26cm rectangle. Cut dough into 16 squares.
  • 4
    Place scones 1cm apart on tray. Brush tops with remaining milk. Bake for 18 to 20 minutes or until light golden and hollow when tapped. Serve warm with butter.

Source: taste.com.au


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