Zesty Cheddar Scones

    Zesty Cheddar Scones

    31saves
    45min


    5 people made this

    One of the quickest and yummiest homemade breads you'll ever bake. Mustard, cheddar cheese and yoghurt add delicious flavour notes.

    Ingredients
    Serves: 8 

    • 1 cup (125g) plain flour
    • 2/3 cup (100g) plain wholemeal flour
    • 1/4 cup (35g) oat bran
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • 3/4 teaspoon cayenne pepper
    • 3/4 teaspoon salt
    • 1/2 teaspoon bicarb soda
    • 2 tablespoons olive oil
    • 1 tablespoon grainy mustard
    • 1/4 cup (30g) grated cheddar cheese
    • 3 spring onions, thinly sliced
    • 1 cup (250g) natural yoghurt

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Use a large baking tray. Line with baking (parchment) paper. Preheat oven to 200 degrees C.
    2. Combine the flours, oat bran, sugar, baking powder, cayenne, salt and bicarb soda in a large bowl. Using two knives, cut in the oil and mustard until mixture is moistened and forms crumbs.
    3. Add cheese and spring onions. Make a well in the centre of the mixture and stir in the yoghurt until combined. Do not overmix.
    4. Transfer dough to the tray; flour hands and shape into a 20cm round. Mark 8 even wedges with a sharp knife, cutting all the way through the dough but without separating the wedges.
    5. Bake scone round until golden brown and cooked through, about 30 minutes. Cool on the tray for 10 minutes before serving.

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    Reviews (4)

    LindaTrem
    0

    These weren't my favorite. For my tastes, there was so much cayenne, that is all I could taste.. no cheese or anything else. I also found there was too much sugar for me. I will try these again with a few adjustments for personal tastes - 06 May 2013

    RaewynL
    by
    0

    Altered ingredient amounts. I had no oatbran so just made up with flour and halved the sugar. - 22 Jun 2009

    RaewynL
    by
    0

    I agree! These are so fabulous to eat - while they are still warm - with soup. - 22 Jun 2009

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