Delicious warm from the oven, these scones are good way to introduce wholemeal flour into your baking
Ingreadient
- 140g self-raising flour
- 140g wholemeal flour
- 1 tsp baking powder
- 50g cold butter cut into small cubes
- 85g mature cheddar grated
- 1 egg
- 1 tbsp Marmite
- 2 tbsp Greek or natural yogurt
- 3 tbsp milk plus extra to glaze
Direction
- Heat oven to 190C/fan 170C/gas 5. Mix the flours and baking powder in a mixing bowl with a pinch of salt, if you like. Add the butter and rub with your fingertips until mixture resembles fine breadcrumbs (or use a food processor). Stir in ½ of the cheese and make a well in the centre.
- Whisk the remaining ingredients together and pour into the well. With a cutlery knife, bring the mixture together to make a soft, but not sticky dough. Add a little more milk if the dough is too dry.
- Turn onto a floured surface, then roll out to about 2cm thick. Stamp out 4 scones using a round cutter, then gather the trimmings and repeat until all the dough has been used. Put on a baking sheet, brush with milk and scatter over remaining cheese. Bake for 10-12 mins until golden. Cool on a wire rack.
