Cheese and herb scones

Recipe from: 1/1/2009 12:00:00 AM

Ingredients 13
Servings 2
Minutes 20


Serving Change
  • 0
    250 ml (1 c) self-raising flour, sift before measuring
  • 00
    7.5 ml (1 ½ t) baking powder
  • 0
    375 ml (1 ½ c) oat bran
  • 0
    1 grated apple, unpeeled do not leave out
  • 0
    45 ml (3 T) lite margarine
  • 0
    125 ml (1/2 c) low-fat milk
  • 0
    30 ml (2 T) water
  • 0
    60 g (2 matchbox-size) low-fat Cheddar or Mozzarella cheese, grated
  • 0
    10 ml (2 t) grated Parmesan cheese
  • 00
    30 ml (2 T) fresh parsley, chopped
  • 0
    30 ml (2 T) fresh basil, chopped, or 5 ml (1 t) dried basil
  • 0
    5 ml (1 t) dried rosemary
  • 0
    30 ml (2 T) chutney, lite or original


1. Sift the flour and baking powder into a large bowl, stir in the oat bran and grated apple, lifting the mixture a few times with the spoon to incorporate air. Rub in the margarine.
2. Make a well in the centre. Add milk and water. Mix lightly with a knife, adding extra water if necessary, to make a soft dough.
3. Turn the dough out onto a lightly floured board and knead gently, using the fingertips only. Roll out to a rectangle about 1 cm thick. Scatter half the cheese and all the herbs over the entire surface.
4. Beginning from a long side, roll up like a swiss roll to make a thick sausage. Cut into 2 cm slices to make little rounds. Place the rounds side by side on a greased baking tray, spread with chutney and then sprinkle with the remaining cheeses.
5. Bake in a preheated oven at 200 degrees Celsius for 20 minutes or until golden brown. Do not bake too long as they dry out easily.
6. Serve hot or cold.

Read more on: bake


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