Another dish that I had made with Cheddar Cheese is these delicious Savory Scones. Scones have neither a soft or a hard texture, they are somewhere in the middle and they are great for breakfast or as a teatime snack. I have already posted a couple of scones on my blog and they are all sweet ones, this is my first savory one. When I say that the whole house smelled divine, while the scones were in the oven, I am not exaggerating, in fact they smelt so good even when I was mixing and rolling out the dough. Do try out these delicious scones if you like savory bakes and cheddar cheese, I am sure you'll love it..
Need To Have
- All Purpose Flour/Maida - 1 cup
- Whole Wheat Flour - 1 cup
- Cold Butter - 5 tablespoons
- Grated Cheddar - 1/2 cup
- Garlic - 2 cloves, grated
- Green Part Of Spring Onions/Scallions - chopped, 1/2 cup, loosely packed
- Chia Seeds Powder - 2 tablespoons
- Milk - 1/4 cup
- Baking Powder - 2 teaspoons
- Baking Soda - 1 teaspoon
- Sugar - 1 tablespoon
- Salt - 1/2 teaspoon
Original recipe here
Soak the chia seed powder in 6 tablespoons of hot water for 10 minutes. Mix together both the flours, baking powder, baking soda, salt and sugar, then add the cold butter and mix it with your fingers till you get a crumbly mixture.
Now add the cheese and the chopped spring onions and grated garlic. Mix the milk, chia seed mixture and a tablespoon of water, add it to the flours, mix and bring everything together to form a dough.
Roll out the dough as shown, about 1/4" thick and cut into wedges.
Preheat the oven and bake the wedges at 200 C for 18 to 20 minutes. Remove and serve warm or at room temperature.
Check out these other Scones
Eggless Strawberry Scones
Eggless Blueberry Scones
You can leave out the whole wheat flour and use only all purpose flour.
The butter has to be cold to get the crumbly texture.
I have used chia seed powder in the place of 2 eggs.
Don't bake too long, the scones will lose it's soft texture, remove as soon as the top turns golden, keep an eye after 15 minutes.