When I was pregnant with my second child I craved cheese scones, the hospital where I worked at the time made them fresh every day and they were delicious with lashings of butter! I have been trying to recreate those scones for a while now.
Cheese scones are very quick to make and make an excellent snack with butter, spread or chilli jam. There are also a great accompaniment to meals, they go particularly well with my Vegan Vegetable Stew and would also compliment soup.
As cheddar cheese and butter are very low in lactose, if you make these scones with a low lactose milk or a dairy free milk alternative such as oat or soya, they are suitable for people with lactose intolerance.
I got the recipe from BBC Good Food, click here for the link. I particularly like the recipe as you don’t have to faff about getting buttermilk! I used skimmed milk and dairy free margarine which reduced the calories overall. I did add a bit more cheese than it said (35g).
- 225g self raising flour
- pinch of salt
- 55g butter or margarine
- 25-35g mature cheddar cheese, grated
- 150ml milk – you can use skimmed, lactose free or a dairy-free alternative
Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the cheese and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
You could also add paprika or chilli if you’re feeling adventurous! Next time I might try 1/2 wholemeal flour. I’ll let you know how it goes.
As you can see I made 13, it worked out as 95 kcals per scone which is 12.7g carbs and 2.8g protein.