Before you carry on reading I would just like to stress I am not pregnant BUT I have been seriously craving Cheese Scones for WEEKS now. But being on Weight Watchers I knew that a cheese scone (or 13) weren’t going to do me any favours – I searched the internet for a “healthy” recipe and found a Paul Hollywood recipe on the BBC website for Wholemeal ones, I combined this with the flavours from a recipe I’d tried last year by Gastro Geek, substituted the dairy products for lower fat varieties and this is what I came up with. Each scone is worth 5 Weight Watchers points, not too saintly but not too sinful either.
Wholemeal Cheese Scones with a healthy kick
adapted & Inspired from Paul Hollywood & Gastro Geek
250g / 9oz strong wholemeal flour
250g / 9oz strong white flour
2 tsp baking powder
1/2 tsp salt
100g / 4oz grated half fat Cheddar
100g / 4oz grated half fat Red Leicester
2 spring onions – finely sliced
1 red chilli – deseeded and finely diced
½ tsp cayenne pepper
1 tsp smoked paprika
400ml / 14 floz skimmed milk (plus extra to brush on the top of each scone)
40g grated Parmesan
Preheat the oven to 220°c / 425°f / gas mark 7 and line a baking tray with greaseproof paper.
In a bowl mix together the flours, baking powder, salt, Cheddar, Red Leicester, spring onions, chilli, cayenne pepper & smoked paprika. Season to taste and then add the milk, stir with a wooden spoon or get your hands in there (You know Mr Hollywood would approve) The mixture will be quite sticky at this point.
Tip it out onto a floured surface and knead until a smooth dough is formed.
Flatten the dough to about 2.5cm / 1 inch thickness and using a 6cm cutter cut out the rounds, Paul Hollywood says 15 but I got 13 – so mine were possibly slightly too thick. Brush each scone with a little milk, sprinkle Parmesan on each one and a light dusting of Paprika.
Bake for 15-17 minutes, until they are risen and golden, best served warm (still taste amazing cold) with butter and Simple Tomato Chutney (see below)
Simple Tomato Chutney
adapated from Jamie
250g red onions – finely sliced
500g mixed tomatoes – roughly chopped
1 red chilli – deseeded & sliced
75ml red wine vinegar
140g brown sugar
1 tsp mustard seeds
2 tsp smoked paprika
This really is incredibly simple.
Place everything in a pan, season to taste and stir to combine.
Now let it simmer away for about 45 minutes, until it’s reduced down and gloriously sticky & jammy.
Serve with cheese scones, burgers, bacon sandwiches, cheese sandwiches, cheese & crackers, spread on a pickled onion (yes I did do this) or how ever you fancy.
In a sterilised jar this will keep for 4 weeks in the fridge.
I’ve been invited by the fabulous Karen @ Lavendar and Lovage to submit this blogpost to the March Tea Time Treats Challenge, which she runs monthly with Kate @ What Kate Baked
March is being hosted by Karen and the theme is Scones – Sweet and Savoury.
I have no idea how this Weight Watchers thing works but these scones look delicious and actually sounds quite healthy… :)
These look AMAZING and they would be a great addition to my Tea Time Treats challenge for March, which is SCONES!
LOVE cheese scones, much better than sweet ones!
Karen @Lavender and Lovage
Thank you – I will sort out adding them.
BIG thanks for adding these super little (or BIG) scones!
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The scones and chutney look amazing! Can I ask how many jars the chutney makes? Thanks
Thank you Helen. It’s a very small recipe so just makes the 1 jar but the recipe could be easily multiplied to make more.