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Seriously Delicious Cheese & Seed Scones

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For this year’s early spring edition, I’ve decided to share this most delicious savoury scone recipe. It is a perfect snack for you to pack into your sack for a treat on the mountain. Or even an ideal accompaniment to a warm bowl of homemade early spring asparagus or pea soup. This is a great base recipe that you can adapt to your own taste by substituting the cheeses, seeds and herbs to your liking… some crumbled bacon thrown into the mix adds a touch of naughtiness as well, if you feel up to it! Happy Spring everyone!

 

Seriously Delicious Cheese & Seed Scones

Makes 16

 

250g wholemeal flour

250g plain flour

2.5 tsp baking powder

½ tsp salt

1 tsp finely minced fresh rosemary (other herbs can be substituted, such as thyme, sage, chives, dill, parsley)

60g mixed seeds (sunflower, pumpkin, poppy, flaxseed, sesame. You can create your own mix or just use one)

200g grated Bagnes Cheese (you can substitute with other Raclette cheese or even Gruyère)

100g grated parmesan

100ml whole milk

300ml cream (35%)

1 free-range egg, beaten

1 tbsp sesame seeds

 

Pre-heat the oven to 220C. Line a baking tray with parchment paper. Combine the milk and cream in a separate jug. Place both flours, baking powder, salt, Bagnes cheese, rosemary, mixed seeds and half the parmesan into a large bowl and mix to combine. Add the cream and milk mixture and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point.

Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough (about 8 turns, but be gentle to ensure that the scone retains a fabulous texture). Separate into two. Shape into a disk and lightly roll the dough to 2.5cm thick. Cut each disk into 8 triangles. Place half of them onto the baking tray, spacing them slightly. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan and some sesame seeds.

Cook for around 15-17 minutes or until the scones are risen and golden-brown. Serve warm with butter. These scones can also be cooled and frozen to be defrosted and reheated slightly at another time. Enjoy!

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