Plaited cheese and herb scone or bread

    25 min

    An easy and delicious bread or scone that is super on its own or as an accompaniment to soup or picnics. I made this for lunch when I had run out of fresh bread and needed something quick to go with homemade soup. Needless to say it all disappeared at the one sitting! Can be frozen. Low in calories. Get all the ingredients ready before starting to mix as it makes life a lot easier.

    Communidad Valenciana, Spain
    11 people made this

    Makes: 1 loaf

    • 240g (8oz) self-raising flour
    • pinch salt
    • 60g (2oz) margarine
    • 120g (4oz) hard grated cheese, such as Cheddar, red Leicester, Cheshire
    • 1 tablespoon chopped fresh herbs, such as parsley, sage and chives
    • 1 egg
    • 150ml (1/4 pint) milk
    • sprinkle sesame seeds (optional)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 210 C / Gas 7. Grease a flat baking sheet with a little margarine.
    2. Sift the flour and salt into a bowl and then rub in the margarine until it resembles fine breadcrumbs.
    3. Stir in 3/4 of the grated cheese and add all the herbs.
    4. Beat the egg and milk together lightly and then add about 3/4 of it to the dough. Use a fork or spoon to bind it together. It should form a nice dough but may be a little sticky. Knead lightly until smooth.
    5. Place dough on lightly floured surface and divide into 3 equal portions, then roll each piece into a sausage shape, about 12 inches in length.
    6. Plait the 3 rolls together, pressing the ends together to seal them.
    7. Place on the baking sheet and then brush with the remaining egg and milk mix which will give it a healthy glow.
    8. Sprinkle the remaining grated cheese over and a few sesame seeds too.
    9. Bake in the preheated oven until it is browned and well risen, about 15 minutes. Serve.


    When making the sausage shapes, I rolled it between my hands as it turned out to be the easiest way as the dough is quite flexible and refused to lengthen by rolling on the worksurface. I also dusted my hands with flour before doing this.

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