Best eaten just after baking or the same day. These would be a great crowd pleaser for breakfast or brunch too. I doubt there will be any left over!
Enjoy! Colleen
 |
| Savoury Cheese Scones. Feed Your Inner Cook |
 |
| Savoury Cheese Scones. Feed Your Inner Cook |
Cooking 15 - 20 minutes
Makes approx 22 - 24
Ingredients
3 cups Self Raising Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoon Mustard Powder
dash ground White Pepper
1 cup (firmly packed) baby spinach leaves - finely chopped
3 cups grated Cheddar cheese (reserve 1/3 to 1/2 cup to sprinkle on top)
1 tablespoon Grated Parmesan cheese (optional)
1 1/2 cups greek yoghurt and 1/2 cup milk stirred together OR 2 cups ButterMilk
Method
Preheat oven to 200 ℃ and line 2 scone trays with baking paper.
In a large bowl : Sift together - the Self Raising Flour, Baking Powder, Salt, Mustard Powder and Pepper.
Stir in with a knife - the grated cheese, Parmesan and chopped spinach into the flour mix.
Make a well in the middle of the mixture and gently pour in the combined yoghurt/milk stirring with the knife until just combined and all flour incorporated. Don't overstir or it toughens the flour.
Use two dessert spoons to dollops blobs of mixture onto your trays - should get about 10 per tray. I usually get about 20 in total. Leave a few centimetres between each to allow for spreading.
Sprinkle the reserved grated cheese over the scone mixture.
Bake for approx 15 - 18 minutes. Test with a skewer, and cheese with be golden melted on top.
Serve hot. Eat as they are or as Wilbur recommends, split apart and spread with a dash of butter and a little vegemite.
So yummy. Enjoy! Colleen
No comments:
Post a Comment