Wholegrain Cheesy Scones
This recipe could not be easier or quicker. 20minutes total to warm, fluffy, and cheesy scones - perfect for breakfast lunch or dinner (or anytime inbetween).
I have been working hard over the past months to master the art of breadmaking... it’s a long process and easier said than done. This recipe has saved me many a time, when time is short and the sourdough is rock hard...
Ingredients:
(makes approx 8 scones)
2 cups of flour (I like to use 1 cup of wholegrain and 1 cup of light spelt flour)
3 tsp Baking Powder
2 cups grated cheddar
1 tsp chopped fresh Thyme
1 tsp chopped fresh Rosemary
1 tsp Sea Salt
1 cup Organic Whole Milk
1/4 cup Extra Virgin Olive Oil
Method:
- Preheat the oven to 180 degrees (celsius)
- In a large bowl, sift together the flour and baking powder. Mix in the herbs and grated cheese
- Combine the milk and oil together in a jug
- Pour the wet ingredients into the dry mixture and combine
- Line a baking tray with parchment paper and spoon out the dough into roughly circular mounds
- Bake for between 10-14minutes, or until the scones are golden on top
- Remove from the oven and eat whilst still warm
I have been working hard over the past months to master the art of breadmaking... it’s a long process and easier said than done. This recipe has saved me many a time, when time is short and the sourdough is rock hard...
Ingredients:
(makes approx 8 scones)
2 cups of flour (I like to use 1 cup of wholegrain and 1 cup of light spelt flour)
3 tsp Baking Powder
2 cups grated cheddar
1 tsp chopped fresh Thyme
1 tsp chopped fresh Rosemary
1 tsp Sea Salt
1 cup Organic Whole Milk
1/4 cup Extra Virgin Olive Oil
Method:
- Preheat the oven to 180 degrees (celsius)
- In a large bowl, sift together the flour and baking powder. Mix in the herbs and grated cheese
- Combine the milk and oil together in a jug
- Pour the wet ingredients into the dry mixture and combine
- Line a baking tray with parchment paper and spoon out the dough into roughly circular mounds
- Bake for between 10-14minutes, or until the scones are golden on top
- Remove from the oven and eat whilst still warm