These Super Simple Cheese Oregano Scones are so good, tasty and delicious oh and did I mention super simple to make? Well, they are all these things and so much more.

 

Super Simple Cheese Oregano Scones | BakeThenEat.com

 

The elephant in the room!

 

I must apologise for the posts being a bit erratic and all over the place the last few months. The loss of my Father-in-Law threw the family into a bit of a tailspin, but things seem to be settling down now for everyone. Also on a super positive note Michael {the hubby} is doing really well and looks to be starting a new job really soon. So all positive things happening, so fingers crossed I can get back to a more regular posting schedule. But enough waffling on and let’s get back to these Super Simple Cheese Oregano Scones.

 

Super simple to make.

 

To make these cheesy herby scones all I did was pretty much just pulse everything together in a food processor. First, the flour, baking powder, oregano, salt, pepper and butter are pulsed together till they look like fine breadcrumbs. Then the cheese was added and again pulsed for a few seconds then the cream was added to make it all come together in a nice ball of dough. I then placed it into the fridge for 30 minutes, once my coffee was finished I patted the dough out into a round. Cut my scones out ready for baking.

 



 

Super Simple Cheese Oregano Scones | BakeThenEat.com

 

Glazed them with a little milk, and baked them in a hot oven for 18 minutes.

 

Super Simple Cheese Oregano Scones | BakeThenEat.com

 

Flakey tender heaven.

 

All your hard work pressing the pulse button ☺️ will give you flakey tender scones, with a great herby cheesy flavour. Seriously though these super simple cheese oregano scones are just lovely. What makes them so tender is the cream, using cream in scones does take them to the next level. It is a great tenderiser.

 

Super Simple Cheese Oregano Scones | BakeThenEat.com

 

Feel free to take them up another level and smear them with a thick layer of salty butter. Shhh, I promise not to tell anyone.

 

Alternatives.

 



Of course, you can make these by hand if you don’t have access to a food processor. Just simply mix the dry ingredients together, then cut the butter into the flour and rub it in with your fingertips until it looks like breadcrumbs. Then mix in the cheese and bring it all together with the cream. Don’t forget to place the dough in the fridge, which is even more important when making these by hand.

 

I used an extra strong mature cheddar, feel free to use a milder one if you prefer.

 

I used a pourable double cream (heavy cream), single cream will also have great results. If the cream is just something that is never on your shopping list, milk can be used as a substitute. They may not be as flakey and tender but they will still taste great.

 

By all means, try Vegan-friendly ingredients if you want to make these super simple cheese oregano scones Vegan. Vegetable spread/margarine, vegan cheddar and soya cream. What they will turn out like I’m not sure but in theory, they should work.

 

Super Simple Cheese Oregano Scones | BakeThenEat.com

Super Simple Cheese Oregano Scones | BakeThenEat.com

Super Simple Cheese Oregano Scones

Super Simple Cheese Oregano Scones are an easy to put together savoury treat. Packed full of flavour and perfect for picnics, accompanying salads or as a tasty snack.
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Course: Savoury
Cuisine: British
Prep Time: 10 minutes
Cook Time: 18 minutes
Resting time: 30 minutes
Total Time: 58 minutes
Servings: 8 scones
Calories: 239kcal
Author: Emma

Ingredients

  • 240 grams plain / all purpose flour (2 cups)
  • 2 teaspoons baking powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 55 grams cold unsalted butter (1/2 stick)
  • 75 grams extra mature cheddar- grated (1 cup once grated or 3 ounces)
  • 90 millilitres pourable double / heavy cream (3/8 cup)

Instructions

  • In a food processor add the flour, baking powder, dried oregano, salt & pepper along with the cold unsalted butter and pulse until you have a fine sandy texture.
  • Add the cheese and pulse again for a few seconds until well combined.
  • Turn your food processor on to a slow speed and pour in the cream slowly until a dough ball forms. You may need less or a little more cream, I found 90ml hit the sweet spot for me.
  • Scoop the ball out of the processor, wrap it in either foil, a plastic bag or clingfilm and place it in the fridge for at least 30 minutes.
  • Preheat your oven to 190C/375F/Gas mark 5 and either using a silicon baking mat or baking parchment place your scone dough onto it and pat it out into a medium sized round that will yield 8 scones about 1 inch thick.
  • Using a very sharp knife cut your scones into shape and brush a little milk on the top of each scone.
  • Place the tray in your hot oven and bake. Check on them after 15 minutes for doneness, they should be golden in colour and sound a little hollow when tapped on the base. Mine took exactly 18 minutes to bake perfectly, as I have a slow oven.
  • Allow the scones to cool slightly before serving.
  • You can keep these scones in an airtight tin at room temperature for 3 days or alternatively freeze them for 2 months.
Nutrition Facts
Super Simple Cheese Oregano Scones
Amount Per Serving (1 scone)
Calories 239 Calories from Fat 120
% Daily Value*
Fat 13.3g20%
Saturated Fat 8.2g51%
Cholesterol 30mg10%
Sodium 163mg7%
Potassium 172mg5%
Carbohydrates 24g8%
Fiber 0.9g4%
Sugar 0.1g0%
Protein 5.8g12%
Calcium 50mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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