Wholewheat Cheese-crusted Scones

3 oz (75g) wholewheat flour
3 oz (75g) self-raising flour
1 tsp baking powder
1/2 tsp salt
1 oz (25g) butter, at room temperature
3 oz (75g) cheese, finely grated
1 large egg
2-3 tbsp milk

This recipe makes 6 to 8 scones.
Pre-heat oven to 425 F (330 C)
A baking sheet, well-greased

First sift the flours into a mixing bowl. Add the bran, baking powder and salt.
Mix them well together. Then, rub in the butter, using your finger tips until the mixture becomes crumbly.

Now, mix in the grated cheese, leaving some for the topping later.
In a small bowl, beat the egg together with the milk. Add to the mixing bowl to make a soft dough. Add more milk, if the mixture is still dry.

Roll the dough on a floured surface to the thickness of at least 2.5 cms. Use a cutter to cut out the scones.

Place the scones (without disturbing the shape) on the baking sheet. Brush milk on the tops and sprinkle the remaining cheese on each one. Then, faintly dust some flour on the top.

Bake on the high shelf for 15-20 minutes, cool them on wire tray and serve warm.


Scones in Main Blog were served on side plates
from Beeworks's Kite-flying collection

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