Baking, Snacks

Cheese and herb soda bread scones


Like soda bread these are very easy to make and they’re even quicker to bake. Cheese scones were one of the first things I remember cooking in cookery classes at school when I was a kid.

I basically followed / adapted the soda bread recipe. To the dry ingredients, minus the sugar, I added some chopped fresh herbs (I used dill and chives as I have them in the garden), a tsp of wholegrain mustard, a clove of crushed garlic, some ground pepper, and the majority of 100 g of grated mature cheddar. I mixed these together. I used slightly less sour milk but added a beaten  egg to it. After mixing everything together I turned the dough out onto a floured surface and patted it so it was about 2 – 3 cms thick. I then used cookie cutter, a couple of different sizes to cut out the scones. Pat any cuttings back together and cut more scones.  I put them on a pre-heated pizza stone dusted with flour and brushed the top of the scones with the leftover milk and egg mix and sprinkled the remaining cheese over the top. I put them in the oven pre-heated to 225 degrees C / 450 F and then turned it down to 200 degrees C / 400 F and baked them for 20 mins until golden brown on top. Delicious when warm with butter or with a nice bowl of soup or stew!



3 thoughts on “Cheese and herb soda bread scones

  1. Pingback: Leftovers veggie stew | copymydinner

  2. Pingback: Plain scones | copymydinner

  3. Pingback: Classic cheese scones | copymydinner

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