Cheese and Herb Oat Scones

Cheese and Herb Oat Scones

1 cup (150g) self-raising flour, sifted
1.5 teaspoons baking powder
1 cup (140g) unprocessed oat bran
30g poly or monounsaturated or margarine
1/2 cup (125ml) low-fat milk
2 tablespoons water
1/2 cup (60g) grated low-fat cheddar cheese
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh basil or 1 teaspoon dried basil leaves
1 teaspoon dried rosemary leaves

1. Sift the flour and baking powder into a large bowl, stir in the oat bran. Rub in the margarine.

2. Make a well in the centre and add the milk and half the water. Mix lightly with a knife, adding extra water if necessary, to make a soft dough. Turn the dough onto a lightly floured board and knead gently.

3. Roll out the dough to a rectangle about 1cm thick. Scatter half the cheese and all the herbs over the entire surface.

4. Beginning from a long side, roll up like a Swiss roll to make a thick sausage. Cut into 3cm slices to make little rounds.

5. Place the rounds side by side on a greased baking tray and sprinkle with the remaining cheese. Bake in a hot oven (200°C / 400°F) for about 20 minutes or until golden brown. Serve hot or cold.

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