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For a savoury twist on scones, you can’t go past these delicious wholemeal cheddar herb scones. Serve them plain or topped with sour cream and smoked trout.
- 450 g (3 cups) wholemeal self-raising flour
- 60 g butter, diced
- 1/2 cup (60 g) grated cheddar cheese
- ¼ cup finely chopped mixed herbs (such as a mixture of chives, parsley, dill and/or oregano)
- 310 ml (1 1/4 cups) milk, plus extra to brush
- Sour cream, to serve (optional)
- Smoked trout, to serve (optional)
- Snipped fresh chives, to serve (optional)
- Preheat the oven to 230°C. Line a baking tray with baking paper.
- Place the flour in a large bowl. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. Stir through the cheese and herbs. Make a well in the centre and gently mix in the milk.
- Pull the dough together into a rough ball, turn out onto a floured surface and knead lightly.
- Gently pat the mixture out into a large rectangle, about 3 cm thick. Use a large knife to cut into 12 squares. Arrange the dough squares so they are close together on the prepared tray and brush the tops with milk. Bake for 10–15 minutes, or until well risen and golden.
- Allow to cool and serve topped with sour cream, smoked salmon and chives (if using).