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