Savoury scones

savoury scones

Serves 6

  • 450 g self-raising flour

  • 150 g butter

  • 2 free-range eggs

  • 4 tablespoons milk, plus a little more for brushing

  • ½ teaspoon mustard powder

  • ½ teaspoon ground cumin

  • 50 g Cheddar, grated

Preheat the oven to 200ºC/400ºF/gas 6.



Pulse the flour and butter in a food processor until they start to look like breadcrumbs. Tip into a bowl and make a well in the middle.



In another bowl, beat the eggs and milk with a fork, add a good pinch of salt and pepper and pour into the well. Mix the flour into the eggs and milk, adding a little more milk if needed, until you have a soft, dry dough.



Split the dough evenly into 3 pieces. Press each piece out flat on your work surface and sprinkle 1 piece with mustard powder, 1 with cumin powder and the last with grated cheese. Roll up each piece and knead lightly until the flavouring is just mixed in, trying not to handle the mixture too much.



Press or roll the dough pieces flat again, until they are about 2.5cm thick. Cut out 2 circles from each piece with an 8cm cutter or the rim of a glass, and place upside down on a baking sheet. Brush the top of each scone with the extra milk and bake in the oven for 15 minutes, until risen and brown.

Nutritional Information

Savoury scones

With a hint of mustard and topped with cheese

0 foodies cooked this
I love these cheesy, slightly spicy scones with a ploughman's lunch or simply just a bit of butter
Serves 6
40m
Super easy
Method

Dead easy to make, and surprisingly nice with a good old Ploughman's lunch!

Preheat the oven to 200ºC/400ºF/gas 6.

Pulse the flour and butter in a food processor until they start to look like breadcrumbs. Tip into a bowl and make a well in the middle.

In another bowl, beat the eggs and milk with a fork, add a good pinch of salt and pepper and pour into the well. Mix the flour into the eggs and milk, adding a little more milk if needed, until you have a soft, dry dough.

Split the dough evenly into 3 pieces. Press each piece out flat on your work surface and sprinkle 1 piece with mustard powder, 1 with cumin powder and the last with grated cheese. Roll up each piece and knead lightly until the flavouring is just mixed in, trying not to handle the mixture too much.

Press or roll the dough pieces flat again, until they are about 2.5cm thick. Cut out 2 circles from each piece with an 8cm cutter or the rim of a glass, and place upside down on a baking sheet. Brush the top of each scone with the extra milk and bake in the oven for 15 minutes, until risen and brown.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 505 25%
  • Carbs 52.5g 20%
  • Sugar 1.7g 2%
  • Fat 26.8g 38%
  • Saturates 15.7g 79%
  • Protein 12.5g 28%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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