Herb and Cheddar scones
Recipe by:
Norma MacMillan
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Serves:
18
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Yield:
18 scones
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Ready in:
27 mins
(15 mins
Prep
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12 mins
Cook)
Revive the tradition of homemade bread in your house with these fast and easy-to-make brunch scones. There's no rolling out or cutting required, so they go from mixing bowl to oven in just 15 minutes.
Ingredients
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250g (9oz) self-raising flour
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1 tbsp snipped fresh chives
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1 tsp chopped fresh thyme
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¼ tsp bicarbonate of soda
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40g (1½oz) butter, cut into pieces
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55g (2oz) reduced-fat Cheddar cheese, grated
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175ml (6fl oz) buttermilk
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1 egg white, lightly beaten
Preparation method
- Preheat the oven to 230°C (450°F, gas mark 8). Line a baking tray with baking parchment or coat with cooking spray or a teaspoon of olive oil. Mix together the flour, chives, thyme and bicarbonate of soda in a large bowl.
- Rub in the butter until the mixture resembles coarse crumbs. Stir in half of the cheese. Make a well in the centre and pour in the buttermilk. Mix with a fork until a soft, sticky dough forms.
- Drop heaping tablespoons of the dough on to the baking tray, making 18 mounds. Brush them with the egg white and sprinkle with the remaining cheese. Bake for 12 minutes or until puffy and golden.
Copyright
Copyright by The Readers Digest Association, Inc. 2004
Some more ideas
*Use other herbs instead of chives and thyme. Snipped fresh basil and sage are good choices.
*Try reduced-fat mozzarella or feta cheese as a change from Cheddar.
Health points
Despite its name, buttermilk is low in fat and it makes an excellent liquid for baking. It makes these scones extra light. If you don't have any buttermilk to hand, you can use sour milk instead: stir 1 tbsp of either vinegar or lemon juice into 225ml (8fl oz) skimmed milk and leave until the milk curdles.