If you love a cheese scone with jam on top – you will love this much lower sugar version! Juicy bursts of fruit with savoury cheese scone is a real winner!
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If you love a cheese scone with jam on top – you will love this much lower sugar version! Juicy bursts of fruit with savoury cheese scone is a real winner!
*Or can substitute for gluten free flour
Rub the butter into the flour until it resembles fine breadcrumbs. This will take around 3 minutes. Stir in the blueberries and grated cheese (reserving a little cheese for sprinkling on top of the scones).
In a separate bowl, whisk together the milk and eggs. Now pour this into the dry ingredients reserving a little. Using a round edged knife, mix the wet and dry ingredients together. You want to work the mixture as little as possible. If the mixture is too dry add a splash more milk.
Tip the mixture out onto a clean work surface and bring it together to form a flat circle around 2cm thick. Using a knife, cut into 8 triangles and transfer to a non stick baking tray. Brush with the remaining egg and milk mixture and sprinkle over more cheese – ensuring not to wash the sides as this prevents a high rise.
Bake at 220c/425f fan assisted for 10-15 minutes till risen and golden. These scones are suitable from 6 months. Serve in finger shaped strips. Baked scones can be frozen for up to 3 months.
