Equipment
Ingredients
Dry Ingredients
- 250 g whole wheat flour
- 250 g all-purpose flour
- 10 g baking powder
- 3 g salt
Cheese
- 200 g cheddar, grated
- 100 g parmesan, grated
Wet Ingredients
- 400 ml milk
- 1 egg, beaten
Nutrition (per serving)
Method
Preheat the oven to 220°C (425°F). Line a baking tray with parchment paper.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt.
Add the grated cheddar and 50g of the grated parmesan to the flour mixture. Stir to distribute the cheese evenly.
Pour the milk into the bowl and stir until a sticky dough forms.
Transfer the dough onto a lightly floured surface. Gently fold and knead the dough until it is soft and cohesive.
Roll or flatten the dough to a thickness of 2.5cm (1 inch).
Cut out 15 rounds using a 6cm (2.5 inch) cutter, dipping the cutter in flour between each cut. Place the rounds on the prepared tray.
Brush the top of each scone with the beaten egg and sprinkle with the remaining 50g of parmesan.
Bake for 15 to 17 minutes until the scones are well-risen and golden brown.
Remove from the oven and serve warm with butter.
Chef's Notes
- For the lightest scones, handle the dough as little as possible after adding the wet ingredients. Overworking develops gluten, leading to tough scones.
- Ensure your baking powder is fresh. A simple test is to add a teaspoon to hot water; it should bubble vigorously.
- Using a mix of wholemeal and all-purpose flour provides structure from the wholemeal while maintaining a lighter texture, preventing them from becoming too dense.
- Don't twist the cutter when cutting out scones; press straight down and lift. Twisting seals the edges, hindering the rise.
- The egg wash not only adds a golden sheen but also helps the final sprinkle of parmesan adhere beautifully.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap individually before freezing.
Reheating: Warm in an oven at 150°C (300°F) for 5 minutes.
