I seem to be on a bit of a wholemeal crusade at the moment. I first made these for a work meeting - one of my colleagues is on a whole food diet. In reality it does none of us any harm to eat less refined food. The wholemeal flour lends a nutty flavour to the scones and compliments the cheese really well. The scones are just as light as the refined flour version. I made this batch for Little Miss to take to her riding teacher and all the staff at Arion Riding Centre today.
Wholemeal Cheese Scones
2 cups wholemeal flour
4 teaspoons baking powder
half a teaspoon salt
1 teaspoon mustard powder
80g cold butter
2 cups grated cheese - loosely packed
1 egg - topped up with milk to make 1 cup of liquid
Preheat the oven to 200deg. C. and line a baking sheet with baking paper.
Mix the flour, baking powder, salt and mustard powder in a large bowl.
Grate in the cold butter and toss with the flour to separate. Using your finger tips rub the butter into the flour mixture until it resembles bread crumbs.
Stir in the grated cheese.
Using a fork, mix the eggs and milk together.
Make a well in the centre of the dry ingredients and pour in the egg mixture. Using a table knife, stir until only just combined.
Tip the dough out onto a floured sheet of baking paper. Sprinkle the top with flour and press the dough into a rectangle about 4 to 5cm deep.
Use a sharp knife to slice into squares, and transfer the scones onto the lined tray.
Bake for 12 minutes depending on the size of the scones.
They should be golden brown and sound hollow when tapped on the bottom.
Our Little Miss, all ready for riding, and none too impressed I'm holding her up from getting to the ponies in the yard by taking her photo.
The staff at Arion are always super grateful for home baking.
Enjoy your week!