Mum’s cheddar scones- lightened up

If you’ve been reading here for a while, you’ll know that I’m a self proclaimed mummy’s boy. I blame the Persian/Russian background for it, but honestly, my mum do anything for me and my sister. At this time, we’re dealing with some pretty huge family issues which I’ve mentioned briefly, but will delve into in the coming weeks. Enough of the negatives for now, as I have a fantastic recipe to share with you, inspired by mother dearest.

Growing up, I was fortunate to have a talented chef in that of my mum who would ensure my sister and I were constantly provided with the best quality and variety of foods. She also enjoyed baking, and one of my favourite things she’d make would be her cheddar scones. These rich, savoury, cheesy delights would be a welcome sight after a long, tiring day at primary or high school. As we grew older, the less time we spent at home resulted in mum spending less time in the kitchen- not by choice but rather there was no one to cook for! Over the weekend  when raided her chocolate collection and dumped a load of laundry for her popped by to visit her, I began reminiscing about the past and how I missed her baking, especially her infamous scones. It was high time they made an appearance and fortunately, she was more than willing to share her recipe! I adapted it VERY slightly as I refuse to compromise on the taste and was fortunate that they turned out just as I had remembered- rich, savoury and full of cheesy goodness! Enjoy!

Mum’s cheddar scones- Lightened up

Serves- 9

Ingredients

  • 1 cup self raising flour
  • 1/2 cup oat flour (rolled oats ground into flour- can sub regular)
  • 2 laughing cow cheese wedges, chopped finely
  • 1 1/2- 2 cups shredded light cheddar cheese
  • 1 egg
  • 3/4 cup milk (I used Blue Diamond unsweetened almond milk)
  • 3 T butter (I used Lurpak slightly salted)
  • 1 T garlic powder
  • 1 T chopped chives
  1. Preheat the oven to 180 degrees and set out 9 large muffin tins/patty pans
  2. Sift the flours in a large mixing bowl, and add in the chopped laughing cow cheese and shredded cheese. Mix until well combined
  3. Melt the butter and pour into a separate bowl. Stir in the egg and milk and stir until well combined. Add in the garlic powder and chopped chives
  4. Pour the wet mixture into the dry mixture bowl and mix through until just combined
  5. Divide the mixture equally between the 9 muffin tins and bake in the oven for approximately 20-25 minutes, or until the tops are a deep golden brown
  6. Once cooked, remove from the oven and allow to cool in the tray for 5 minutes. Serve immediately or allow to cool completely.

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Note- These scones taste amazing fresh out of the oven but if you do not wish to consume straight away, allow to cool completely and keep in an airtight container for up to 5 days, or scones can be frozen and reheated.

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So get baking with this super simple yet satisfying recipe which originated from a heart of gold. Oh, and don’t forget the butter to lather on top of these warm, cheesy scones!

What is your ideal vehicle for cheese?

What is your favourite kind of scone?

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Clean eating diet food recipe

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Comments

32 thoughts on “Mum’s cheddar scones- lightened up

  1. Mmm these look & sound divine- is there anything better than a cheesy dish straight out of the oven? Love how versatile cheese is too- pizza, pasta, toast, jacket potatoes…you name it! It’s safe to say that the best vehicle for cheese involves some kinda carby goodness ;)!

  2. They look perfect! Nothing can beat a scone straight of the oven, slather on a bit of butter and feel all your baking efforts pay-off right then and there 😛

    Also gotta love when you can take a classic and lighten it up a little here and there. Means you don’t have to go without 🙂

  3. Mama’s girl right here! Well it’s not like I really had a choice…Jewish mother’s are overbearing (understatement).

    Fav kind of scone is definitely a mix of sweet and savoury. Cheddar is awesome but I also love orange rosemary…the 3 would actually combine really well! I feel like I have daily food epiphanies on your blog lol

  4. oommggg once again you have me drooling at my computer! well, drooling ON my computer to be precise 🙂 ive just realized ive never had a cheddar scone! i’ve only had the sweet variety- blueberry, vanilla, pumpkin cinnamon, etc. that needs to change. i want these in my belly!!

  5. Mom’s cooking is always, always the best. My family is European, so I can definitely relate to being my momma’s little baby and getting totally spoiled with good food. You know what, though? I’ve never had a savoury scone… I’ve really been loving blueberry and chocolate chip ones, but I have yet to try something along the savoury side… definitely adding that to the recipe to-do list. And when it comes to cheese, I don’t discriminate the vehicle 😉 Although I have to admit that pizza is definitely up there…

    1. They always are, aren’t they! Also being an only child would only deepen it, huh 😉

      Blueberry and chocolate chip sounds so good, my sister makes this version with raspberries and white chocolate- I’ll have to steal the recipe! Cheese is so versatile, it doesn’t even need a vehicle for it! But a cheeseless pizza is a crime. There has to be a very good reason to omit.

  6. This looks delicious! I have had cheddar scones before, and I can’t decide if I like the sweet kind or the savory kind better. I can tell you that I like basically all types of cheese. I hope your sweet mum is doing okay! Thinking of you!

  7. With a Persian/Russian background, you must have grown up with all kinds of delectable eats! I lived in Abu Dhabi for awhile and when we made it to a Persian restaurant the smells and food were simply intoxicating – Love these savoury scones Arman…now what other delicacies have you yet to share with us 😉

  8. Excuse me? AN ideal vehicle? It would be easier if you asked me what I DIDN’T like cheese on. And these look AMAZING! Growing up in a Taiwanese family, there wasn’t many creations in the kitchen that involved cheese. sigh.

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