Serves: 8 Scones
250 g / 2 cups Cake Wheat Flour
2 teaspoon Baking powder
¾ cup Milk
90 ml Cream
½ cup Grated parmesan
½ cup Grated mature cheddar
½ cup Grated gouda
1 medium Onion, diced
30 ml Chopped parsley
5 ml / 1 teaspoon Salt
Pre-heat oven to 180°C.
In a large bowl, mix cheeses, onion and parsley together. Sift in flour, baking powder and mix in cream and milk.
With a spatula, roughly combine ingredients until they are just combined. Turn out mixture onto a lightly floured board. Knead mixture minimally to a thickness of ± 3cm.
Flour the rim of a glass and cut out scones from the dough, or shape into a large round scone and score in wedges before baking.
Place on a greased or lined baking tray. Brush with a little milk or cream. Top with some grated parmesan (optional).
Bake for 25 – 35 minutes depending on the size of your scones. Cool for 5 minutes before eating.