If you're looking for a savory twist on the classic scone, these wholemeal cheese and chive scones are the perfect choice. Combining the nutty flavor of wholemeal flour with sharp cheddar cheese and fresh chives, these scones are simple to make and packed with flavor. Whether you're serving them at a brunch, as a snack, or alongside a main meal, they are sure to be a hit.
- Ensure your ingredients, especially the cheese, are cold before mixing. This helps in producing a flaky texture.
- Avoid over-mixing the dough to keep the scones light and tender.
- Use a light hand to press the dough out before cutting your scones to maintain the airy texture.
- Adding a small amount of mustard powder or cayenne pepper can give your scones an extra flavor kick.
After baking these delicious wholemeal cheese and chive scones, you'll find that they are golden brown with an enticing aroma. Serve them warm with a spread of butter or a dollop of cream cheese for an extra indulgence. These scones are a delightful addition to any table and a wonderful way to enjoy homemade baked goods with a savory touch.
Nutrition Facts | |
---|---|
Serving Size | 140 grams |
Energy | |
Calories 270kcal | 11% |
Protein | |
Protein 13g | 9% |
Carbohydrates | |
Carbohydrates 33g | 9% |
Fiber 1.22g | 3% |
Sugar 3.97g | 4% |
Fat | |
Fat 10g | 12% |
Saturated 5g | 18% |
Cholesterol 30mg | - |
Vitamins | |
Vitamin A 130ug | 15% |
Choline 22mg | 4% |
Vitamin B1 0.16mg | 14% |
Vitamin B2 0.22mg | 17% |
Vitamin B3 0.72mg | 4% |
Vitamin B6 0.07mg | 4% |
Vitamin B9 20ug | 5% |
Vitamin B12 0.72ug | 30% |
Vitamin C 2.18mg | 2% |
Vitamin E 0.21mg | 1% |
Vitamin K 9ug | 7% |
Minerals | |
Calcium, Ca 360mg | 27% |
Copper, Cu 0.09mg | 0% |
Iron, Fe 0.68mg | 6% |
Magnesium, Mg 30mg | 7% |
Phosphorus, P 270mg | 22% |
Potassium, K 210mg | 6% |
Selenium, Se 16ug | 30% |
Sodium, Na 810mg | 54% |
Zinc, Zn 1.69mg | 15% |
Water | |
Water 88g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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