Cheese Scone

125g plain flour

125g wholemeal flour

2 tsp baking powder

1/2 tsp salt

Freshly ground pepper

60g frozen plant based butter, grated

75g Cheddar cheese, grated

1 free range egg, beaten

100ml whole milk/plant based milk

1 tsp mustard


Mix the flour and baking powder together with a balloon whisk (to break up any lumps and aerate the flour), mix in the salt and a good pinch of pepper and rub in the butter until resembles fine breadcrumbs.

Gently stir in the grated cheese. Beat the egg, mustard and milk together, add to the dry ingredients and mix everything together with a knife. Use your hands to bring it all into a dough. Leave it to rest for 10 minutes or more if you need to.

Preheat the Remoska for 5 minutes

Cut the dough into 4 and shape slightly to form your scones ensuring they are roughly 1.5 inches deep. Baste with a little milk and cook for 27 minutes. serve warm

If Remoska already hot – 22 minutes.

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