Very Cheesy Scones with Kefir – A special cheese scone recipe that I created using Fen Farm Dairy’s kefir, and with extra cheese in them too.
Cheese Scones made with Live Culture Kefir
Very Cheesy Scones with Kefir….a special cheese scone recipe that I created using Fen Farm Dairy’s kefir, and with extra cheese in them too.
Their NEW traditionally fermented kefir is handmade on their Suffolk farm, using fresh milk from their happy Montbéliarde herd of cows, and live cultures from Normandy.
Packed full of goodness for your gut, it makes a wonderful drink, as well as being the perfect ingredient when making light, fluffy scones, in place of the usual buttermilk or yoghurt.
As a drink, I loved the creamy fizz this kefir had, and its clean, sharp taste – it felt healthy as I drank it, almost like a miky champagne.
We are a family of scone lovers, whether they be sweet or savoury, although I must confess to being a big cheese scone lover.
These fabulous, light and fluffy VERY cheesy scones are wonderful just buttered, as well as being amazing when served with extra cheese, or as an accompaniment to soups and stews.
Eh voila! Here’s the recipe for you all, which I hope you will all enjoy – do use any kefir that is local to you, or even better, homemade kefir, Karen
Culinary Notes, Variations and Serving Suggestions
- I served these scones buttered with Bungay butter, and slices of Fen Farm Dairy’s latest cheese, Punch, see my instagram post HERE to read about this delicious cheese.
- Variations:
- Use any strong cheese you have to hand. Smoked cheese works very well as does a mixture of flavoured cheese and plain Cheddar.
- Add some chopped wild garlic when it is in season, or chives.
- Add chopped spring onions.
- Add crispy fried bacon or smoked lardons for a cheese and bacon breakfast scone.
Ingredients
- 450g self raising flour
- 1 teaspoon English mustard powder
- 50g butter, cut into small pieces
- 2 teaspoons bicarbonate of soda
- 225g grated mature cheddar cheese (plus extra for topping)
- 300ml kefir (I used Fen Farm Dairy kefir)
- salt to taste
More Scone Recipes
More Cheese Recipes
Very Cheesy Scones with Kefir Recipe
Very Cheesy Scones with Kefir
Very Cheesy Scones with Kefir....a special cheese scone recipe that I created using Fen Farm Dairy’s kefir, and with extra cheese in them too.
Their NEW traditionally fermented kefir is handmade on their Suffolk farm, using fresh milk from their happy Montbéliarde herd of cows, and live cultures from Normandy.
Packed full of goodness for your gut, it makes a wonderful drink, as well as being the perfect ingredient when making light, fluffy scones, in place of the usual buttermilk or yoghurt.
As a drink, I loved the creamy fizz this kefir had, and its clean, sharp taste - it felt healthy as I drank it.
We are a family of scone lovers, whether they be sweet or savoury, although I must confess to being a big cheese scone lover.
These fabulous, light and fluffy VERY cheesy scones are wonderful just buttered, as well as being amazing when served with extra cheese, or as an accompaniment to soups and stews.
Eh voila! Here’s the recipe for you all, which I hope you will all enjoy - do use any kefir that is local to you, or even better, homemade kefir, Karen
Ingredients
- 450g self raising flour
- 1 teaspoon English mustard powder
- 50g butter, cut into small pieces
- 2 teaspoons bicarbonate of soda
- 225g grated mature cheddar cheese (plus extra for topping)
- 300ml kefir (I used Fen Farm Dairy kefir)
- salt to taste
Instructions
1. Pre-heat oven to 225C/450F/Gas mark 8. Line a large baking sheet with baking paper.
2. Rub the butter into the flour until it resembles breadcrumbs then add the mustard powder, grated cheese and bicarbonate of soda. Mix well before pouring the kefir in. Mix until it is soft and sticky, then turn out onto a well floured board.
3. Gently push the dough down into a big square with floured hands, don't handle it too much, then stamp out 8 to 10 scones with a biscuit/scone cutter.
4. Scatter the tops of the scones with a little extra grated cheese and transfer them to the baking sheet.
5. Bake for 10 to 12 minutes until they are well risen and very pale golden brown.
6. Remove them from the oven and allow to cool slightly before splitting and spreading with butter.
Notes
* I served these scones buttered with Bungay butter, and slices of Fen Farm Dairy’s latest cheese, Punch, see my instagram post HERE to read about this delicious cheese.
Variations:
* Use any strong cheese you have to hand. Smoked cheese works very well as does a mixture of flavoured cheese and plain Cheddar.
* Add some chopped wild garlic when it is in season, or chives.
* Add chopped spring onions.
* Add crispy fried bacon or smoked lardons for a cheese and bacon breakfast scone.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 279Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 34mgSodium 230mgCarbohydrates 38gFiber 2gSugar 28gProtein 8g
Coming Soon……
- A Harvest Supper Ploughman’s Lunch
- Melton Hunt Cake
- Updated Our Weekly Bread in a Crock Recipe
And, Afternoon Tea Recipes for National Afternoon Tea Week
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