We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Spelt flour cheese and herb scones

Light and very tasty cheese scone

Like this? Share it with your friends.

Report abuse


150g white spelt flour

150g wholemeal spelt flour

20g baking powder

60g butter

20g finely grated Parmesan or gran padano

1/2 tsp mustard powder

1/4 tsp cayenne pepper

1/4 tsp salt

1 tbsp finely chopped fresh parsley or chives

195ml buttermilk

20g cheddar cheese to sprinkle on top of scones

10ml milk


  1. Sieve the flours along with the baking powder, mustard powder, cayenne and salt.
  2. Rub in the butter until looks like fine breadcrumbs
  3. Add the finely grated Parmesan and the finely chopped parsley or chives. Stir until evenly mixed.
  4. Add the buttermilk and mix to a soft dough but be careful not to over mix.
  5. Lightly roll out to about 1cm thickness for a nice chunky scone and cut into rounds.
  6. Lightly brush tops of the scones with milk and sprinkle with the cheddar cheese.
  7. Place on a non stick baking tray or lightly flour the tray before cooking.
  8. Bake in oven for approx 12 to 15 minutes fan assisted oven 180°C, or 190°C, or Gas Mark 5
  9. Best served warm with lots of butter
  10. Enjoy

Added by: Helsam

Tags: Scones Herb Cheese

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...