These delicious scones are easy to whip up and will have everyone asking for the recipe. In just 30 minutes you’ll have a batch of 12 warm cheese, chive and chia scones. They can act as easy lunch box fillers, an afternoon tea snack with cream and jam or stress-free party hosting treats. You don’t need a reason to bake these easy breezy biscuits; freeze a batch so you’re always one step ahead for any last minute party pleaser.
Read below for Nicole Senior and Veronica Cuskelly’s cheese, chive and chia scones recipe from their book Eat to Beat Cholesterol.
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes: 12
Ingredients
2 cups wholemeal self– raising (rising) flour
1 teaspoon baking powder
1 tablespoon cholesterol-lowering margarine
1 teaspoon sugar
3 tablespoons chopped chives
1 tablespoon white chia seeds
1 x 50g (1¾oz) egg, lightly beaten
½ cup reduced low–fat milk
1 tablespoon finely grated parmesan cheese
3 tablespoons cholesterol-lowering margarine, for serving
Nutrition note: Make this gluten-free by using gluten-free self-raising flour
Method
Preheat oven to hot 210°C (410°F/ Gas Mark 7). Line a baking tray with greaseproof paper. Sift flour and baking powder into a mixing bowl; return husks to the flour. Using your fingertips, rub margarine into the flour until mixture resembles fine breadcrumbs.
Using a round-bladed knife, stir in the sugar, chives and chia seeds. Make a well in the center and add the egg and milk and mix with the knife until mixture forms a ball. Toss mixture onto a lightly floured board and knead until smooth. Roll mixture with a lightly floured rolling pin to 15cm (6in) thickness and using a scone cutter, cut into rounds. Place scones close together on prepared baking tray and sprinkle with cheese. Bake for 12–15 minutes or until the scones sound hollow when tapped. Serve warm spread with lightly with cholesterol lowering margarine.