Cheese Scones

Really cheesy traditional scones with a crisp outside and soft light centre. Enjoy with a big knob of butter straight out of the oven!
wholemeal cheese scones with butter on a plate

Delicious, warm, freshly homemade cheese scones made with wholemeal flour. These scones are packed with cheese and butter to help pair the flour and make them more tolerable.

cheese scones
With these ones I split my mixture into 3, making plain cheese, cheese & chive and cheese and black olive scones. Served with a big dollop of cream cheese and chives

Wholemeal flour is made from milling the ‘whole wheat’, meaning that all three parts of the wheat are ground to create the flour. As it is milled from the whole grain, it retains its natural nutrients, the most of which are found in the germ and the bran, making it higher in fibre and nuttier in taste than white flour.

Doves Farm, types of flour

A wholemeal flour based product takes longer for the body to break down and digest compared to a white flour, therefore slowing down and reducing the spike in blood sugar levels; hence the reason for choosing wholemeal flour for this scone recipe.

 

wholemeal cheese scones with butter on a plate

Cheese Scones

Really cheesy traditional scones with a crisp outside and soft light centre. Enjoy with a big knob of butter straight out of the oven!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Snacks
Cuisine: British
Diet: Diabetic, Vegetarian
Keyword: scones
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Servings: 12 scones
Calories: 146kcal
Author: Jo Paterson

Ingredients

  • 200 grams wholemeal plain flour
  • 1 tbsp baking powder
  • 1 tsp mustard powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 50 grams unsalted butter room temperature
  • 150 ml milk
  • 150 grams grated cheddar plus extra for sprinkling on top

Instructions

  • Preheat the oven to 200°c (this is based on a fan assisted oven)
  • Add the flour, baking powder, salt, pepper and mustard powder into a large bowl and mix
  • Add the butter in chunks to the dry ingredients. Rub them in to create a mixture like breadcrumbs
  • Pour in the milk in small amounts, slowly bringing the dough to together (please note, the dough will be rather wet and sloppy when all the milk is added but this is fine - keep adding flour to your hands to handle the dough)
  • Add and combine 150g of grated cheddar to the dough mixture and form a dough ball (add additional flavours at this point if using ie. chives)
  • Rest the dough in the bowl for 15 minutes
  • Sprinkle plenty of wholemeal flour onto a board and turn out the dough, use plenty of wholemeal flour to roll out the dough to approx 2-3cm thick
  • Cut out the scones with a cutter or into triangles with a knife
  • Sprinkle some flour onto a baking tray and lay out the scones, leaving a space between each one Sprinkle some grated cheddar on top of each scone
  • Bake the scones for 12-15 mins or until golden
  • Remove the scones from the oven and place them on a cooling rack to cool (or you could eat one hot)

Notes

Enjoy the scones with lots of butter or a good dollop of soft cream cheese (pasteurised eg. Philadelphia or shops own brand version) or sour cream.
You can add whatever additional ingredients to these that you like at the point where the cheese is added... Try ham pieces, bacon bits, crumbled feta, chives, olives, chilli flakes etc.
You can change the flavours to suit, but try to keep the fundamental recipe the same for the desired outcome which is well paired with the amount of cheese and butter used.
 

Nutrition

Calories: 146kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | of which saturates: 5g | Fibre: 2g | of which sugars: 1g
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