Savoury Picnic Scones

Try something different like these savoury scones made with Shredded Wheat!

Cooking Time
30

Portions
10

Ingredients

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•   SHREDDED WHEAT® Original biscuits, crushed to a fine crumb
• g self-raising flour
•   tsp baking powder
•   Pinch of salt and black pepper
• g butter, cut into cubes
• g cheddar cheese, grated
• g spring onion, finely chopped
•   medium eggs, lightly beaten
• ml milk
•   tsp English mustard
• g sweet gem lettuce leaves
• g cucumber, sliced
• g radish, sliced
• g salad tomatoes, sliced

• 1

  Step 1

  Preheat the oven to 200oC/ 180oC fan/  gas mark 6.
• 2

  Step 2

  Mix the Shredded Wheat, flour, baking powder and seasoning together.
• 3

  Step 3

  Rub in the butter so that the mix resembles breadcrumbs. Stir in the 100g of the cheese and spring onion.
• 4

  Step 4

  Mix the eggs, milk and mustard and gradually stir into the flour to form a soft but firm dough.
• 5

  Step 5

  On a lightly floured surface, roll out the dough to 3cm thickness. Stamp out 10 rounds with an 8cm cutter and place on a baking sheet lined with baking parchment. Sprinkle over the remaining cheese.
• 6

  Step 6

  Bake for 15-20 minutes until golden brown and cooked through.
• 7

  Step 7

  Serve warm or cold, with the salad on the side.
• 8

  Step 8

  Chef tip: Serve filled with lettuce, cucumber, radish and tomato slices and top with soft cheese, ham, tuna, egg or smoked salmon.

Ingredients

• 4 SHREDDED WHEAT® Original biscuits, crushed to a fine crumb
• 450 g self-raising flour
• 1 tsp baking powder
• 1 Pinch of salt and black pepper
• 150 g butter, cut into cubes
• 150 g cheddar cheese, grated
• 100 g spring onion, finely chopped
• 2 medium eggs, lightly beaten
• 150 ml milk
• 2 tsp English mustard
• 200 g sweet gem lettuce leaves
• 200 g cucumber, sliced
• 100 g radish, sliced
• 300 g salad tomatoes, sliced