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Cheese and herb scones

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

Ingredients 13
Servings 12
Time 20


  • 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.

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