Cheddar Herb Scones
Cheddar Herb Scones
PREP TIME: 20 minutes
COOK TIME: 12 minutes
SERVES: 8
Cheddar Herb Scones
PREP TIME: 20 minutes
COOK TIME: 12 minutes
SERVES: 8
Ingredients
Savoury scones are easy to make, perfect to keep in the freezer to have on hand and are delicious when served with a soup or salad. They also are great to pack in lunches, for road trips or to enjoy as a teatime snack. Try the Cheddar Herb Scones with the addition of Basil Greek Yogurt Cheese Spread.
- 2 cups (500 mL) oat flour
- 1/3 cup (75 mL) ground almonds or ground flaxseed
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 ml) salt
- 1 cup (250 mL) shredded old cheddar cheese
- 1/3 cup (75 mL) chopped roasted red pepper, patted dry
- 2 tbsp (30 mL) chopped fresh parsley or basil or 1 green onion, thinly sliced
- 1/2 cup (125 mL) butter, very cold
- 1 cup plus 2 tbsp (250 mL plus 30 mL) OIKOS High Protein Plain Greek Yogurt
Topping:
- 1 tbsp (15 mL) OIKOS High Protein Plain Greek Yogurt
- 1 tbsp (15 ml) water
- 2 tsp (10 mL) sesame or flax seeds (optional)
Preparation
Line a baking sheet with parchment paper; set aside. Preheat oven to 425ºF (220ºC).
In a large bowl, whisk together oat flour, almonds, sugar, baking powder, baking soda and salt. Using a fork, stir in cheese, pepper and parsley to distribute evenly.
Using a box grater, grate butter into same bowl and with a fork, stir in evenly. Add yogurt and stir just until the dough comes together (it will look ragged/shaggy).
Gather the dough and place on floured work surface. Knead gently and pat it out until dough is 1/2 inch (1 cm) thick. Fold it over into thirds. Pat the dough out into a 1-inch (2.5 cm) thick 8-inch (20 cm) round. Cut into 8 wedges. Place wedges onto prepared baking sheet.
Topping: Whisk yogurt and water together. Brush yogurt mixture over top of scone wedges and sprinkle with seeds, if using. Bake for 12 to 15 minutes or until golden brown.
In Partnership With
Ingredients
Savoury scones are easy to make, perfect to keep in the freezer to have on hand and are delicious when served with a soup or salad. They also are great to pack in lunches, for road trips or to enjoy as a teatime snack. Try the Cheddar Herb Scones with the addition of Basil Greek Yogurt Cheese Spread.
- 2 cups (500 mL) oat flour
- 1/3 cup (75 mL) ground almonds or ground flaxseed
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 ml) salt
- 1 cup (250 mL) shredded old cheddar cheese
- 1/3 cup (75 mL) chopped roasted red pepper, patted dry
- 2 tbsp (30 mL) chopped fresh parsley or basil or 1 green onion, thinly sliced
- 1/2 cup (125 mL) butter, very cold
- 1 cup plus 2 tbsp (250 mL plus 30 mL) OIKOS High Protein Plain Greek Yogurt
Topping:
- 1 tbsp (15 mL) OIKOS High Protein Plain Greek Yogurt
- 1 tbsp (15 ml) water
- 2 tsp (10 mL) sesame or flax seeds (optional)
Preparation
Line a baking sheet with parchment paper; set aside. Preheat oven to 425ºF (220ºC).
In a large bowl, whisk together oat flour, almonds, sugar, baking powder, baking soda and salt. Using a fork, stir in cheese, pepper and parsley to distribute evenly.
Using a box grater, grate butter into same bowl and with a fork, stir in evenly. Add yogurt and stir just until the dough comes together (it will look ragged/shaggy).
Gather the dough and place on floured work surface. Knead gently and pat it out until dough is 1/2 inch (1 cm) thick. Fold it over into thirds. Pat the dough out into a 1-inch (2.5 cm) thick 8-inch (20 cm) round. Cut into 8 wedges. Place wedges onto prepared baking sheet.
Topping: Whisk yogurt and water together. Brush yogurt mixture over top of scone wedges and sprinkle with seeds, if using. Bake for 12 to 15 minutes or until golden brown.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, many nutrients are absorbed less effectively as we age. Try the Nutrient Calculator to see if you are getting enough bone building nutrients in your daily diet.
Emily Richards
Nutritional Information
-
Calories310
-
Fat20g
-
Saturated11g
-
Cholesterol50mg
-
Sodium550mg
-
Fibre3g
-
Potassium300mg
-
Carbohydrate22g
-
Sugars5g
-
Iron11%
-
Vitamin A≥16%
-
Vitamin C≥10%
-
Vitamin D≥0 µg
-
Vitamin K≥17 µg
-
Calcium250mg
-
Protein12g
-
Magnesium≥20mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, many nutrients are absorbed less effectively as we age. Try the Nutrient Calculator to see if you are getting enough bone building nutrients in your daily diet.
Nutritional Information (Per Serving)
-
Calories310
-
Saturated11g
-
Fat20g
-
Cholesterol50mg
-
Sodium550mg
-
Fibre3g
-
Potassium300mg
-
Carbohydrate22g
-
Sugars5g
-
Iron11%
-
Vitamin C≥10%
-
Calcium250mg
-
Protein12g
-
Vitamin A≥16%
-
Vitamin D≥0 µg
