The secret to successful sweet or savoury scones is to avoid over-mixing the dough; treat it kindly and you’ll be rewarded with light and fluffy scones. The cheese adds valuable protein, while the flaxseeds provide omega-3 fatty acids. The scones are best eaten when still warm.
MAKES 10 PREPARATION 10 minutes COOKING 15 minutes
200g/7oz/1⅓ cups self-raising wholemeal spelt flour, plus extra for dusting.
¼ tsp salt
2 tsp ground flaxseeds
1 tbsp chopped rosemary
½ tsp mustard powder
125g/4½oz half-fat strong Cheddar cheese, grated
50g/1¾oz unsalted butter, cubed
100ml/3½fl oz/scant ½ cup semi-skimmed milk, plus extra for brushing
1 Preheat the oven to 220°C/425°F/Gas 7. Line a baking sheet with parchment paper.
2 Sift the flour into a mixing bowl, adding any bran left in the sieve, and stir in the salt, flaxseeds, rosemary, mustard powder and 100g/3½oz of the Cheddar. Using your fingertips, rub in the butter until you have a coarse crumb texture. Gradually, add the milk and bring the dough together with your hands.
3 Roll the dough out on a lightly floured work surface until about 2cm/¾in thick. Using a 4.5cm/1¾in cutter, stamp out 10 scones. Brush the top of each scone with milk and sprinkle with the remaining Cheddar. Bake for 12–15 minutes until risen and golden. Leave to cool slightly on a wire rack. Serve warm or leave to cool.
Can be stored in an airtight container for up to 3 days.
Studies show that flaxseeds may help to protect against breast cancer, diabetes and heart disease. High-fibre flaxseeds are an excellent plant source of omega-3 fatty acids and also provide lignans, which have antioxidant properties.
Food Facts per Scone
Calories 139kcal • Total Carbs 1.7g • total sugar 0.8g • added sugar 0g