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Half Fat Cheese and Herb Scones

Serves: 6

Ready in: 30 to 60 mins

Scones are best eaten on the day they are made. These cheesy scones are quick to make and are an ideal accompaniment to a hearty soup.

Half Fat Cheese and Herb Scones Recipe: Veggie Magazine


150g self-raising flour
11/2 tsp baking powder
1 tsp English mustard powder
20g butter, plus a little unsalted butter for greasing
125ml semi-skimmed milk
60g vegetarian reduced-fat hard cheese, grated
1 tbsp chopped fresh rosemary, plus a few extra sprigs
2 tbsp chopped fresh basil
1 tsp cayenne pepper


  • Preheat the oven to 200/400F/Gas 6. Sift the flour, baking powder and dry English mustard together into a large bowl or food processor. Rub or blend the mixture until the butter looks like breadcrumbs.
  • Now add the semi-skimmed milk. Mix lightly with a knife or process in bursts to make a soft dough. Turn the dough onto a lightly floured board.
  • Using a floured rolling pin. Gently roll out the dough into a neat rectangle about 1cm thick, use your hands to square off the edges. Scatter half the reduced-fat grated hard cheese and all the herbs over the entire surface; lightly press the cheese and herbs into the dough so they stick.
  • Roll up like a Swiss roll, beginning from the long side, to make a long, thick sausage. Cut into 6x3cm slices to make little rounds. Place the rounds, with the spiral facing up on a greased baking tray well spaced apart, and sprinkle with the remaining cheese. Tuck a sprig of rosemary into the top of each scone and dust with cayenne pepper.
  • Bake in the oven for 15-20 minutes or until golden brown and risen. Remove from the oven and allow to cool on a wire cooling tray.
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