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