Seeded Cheese Scone Tear ‘n’ Share
Serves: 4
Ready in: 30 to 60 mins
Cost Cutting Eco Friendly Freezes Well
This seeded cheese scone makes a perfect side to lots of meals, from soups and stews to buffets or picnics
Ingredients:
225g self-raising flour1 tsp baking powder
50g mixed seeds + 1 tbsp
75g grated veggie Cheddar cheese
50ml rapeseed oil
125ml semi-skimmed milk
method:
- Preheat the oven to 220C/425F/Gas 7.
- Place the flour, baking powder, 50g seeds and cheese in a bowl. Mix in the oil and milk to form a dough. Divide into eight and roll into balls.
- Place one in the centre of a greased baking tray and then the others around it pressing them in so they all touch. Brush with milk and sprinkle over the remaining 1 tbsp seeds. Bake for 10-13 minutes until golden brown.
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