Cheese & Herb Scones - recipe by Allyson Gofton

Cheese & Herb Scones - recipe by Allyson Gofton

Scones, more than any other quick bake, were once the back-bone of a kiwi kitchen. While in recent times, they’ve been given a run in the popularity stakes by the muffin and even the donut, they continue to hang in due to their durable ability to be varied with almost anything you can think of and, their practical nature, being enjoyable at an afternoon tea with friends, served in a café, tumbled into a paper bag for food on the go.


Preparation Time: 15 minutes  Cooking Time: 15 minutes Makes approx. 8-9



2               cups self-raising flour

¼             cup McLeod Nutrition® Whey Protein Concentrate

½             teaspoon salt

25-50     grams butter, softened

1                cup grated cheese (Edam or mild Cheddar)

Handful chopped parsley

Little chopped chives or marjoram

1                cup milk

1-2           teaspoons prepared mustard (Dijon or mild. Use less if hot English)


½             cup grated cheese


Before you start

Preheat the oven to 210°C. Set the oven rack just above centre. Grease a baking tray and if wished, line with baking paper.



  1. Sift the flour, McLeod Nutrition Whey Protein Concentrate and salt into a large bowl. Rub in the butter. Stir in the grated cheese and herbs.


  1. Whisk the milk and mustard together and gradually pour into the dry ingredients using a knife to bring the ingredients together to make a soft mass.


  1. Turn out onto a floured board and knead lightly. Roll out or use your knuckles to press the dough out to 2.5-3-cm thickness. Cut into rounds or squares of a size you prefer. Place close together on the prepared tray.


  1. Brush the tops with a little milk and scatter the topping cheese evenly over the scones.


  1. Bake in the preheated oven for 12-15 minutes until well risen and golden. Serve hot. Delicious with butter and chutney.  



Jazz me up

  • Make savoury pinwheel scones using chutney on the inside where traditionally you would use sugar and spice.
  • Adding a little finely chopped, crispy fried bacon is delicious, better still if you use the bacon fat in place of the butter!
  • Replace the herbs above with chopped fresh basil and use half cheddar and half parmesan cheese.
  • I enjoy hot mustard in scones and serving them with slices of ham and tomato.
  • In our home, day-old scones are split and toasted 😊



An Allyson Gofton Recipe, created especially for McLeod Nutrition





Serving size: 93 g




per serve



per 100g


1171 kJ

1257 kJ


15.3 g

16.4 g

Fat, total

13.0 g

13.9 g

- Saturated

8.2 g

8.7 g


24.7 g

26.5 g

- Sugar

4.2 g

4.5 g

Dietary Fibre

1.3 g

1.4 g


572 mg

614 mg


© Allyson Gofton  (recipe and text)

© Lottie Hedley (photography)
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