We all try to be healthy – live healthier, eat healthier, be healthier. But there is no substitute for good food, and, really, nothing beats a fantastic breakfast or mid-afternoon snack. This doesn’t mean it needs to be unhealthy though, and by choosing to add fresh ingredients, you can turn any dish into something that’s good for your body and your soul. With that, try this amazing Mushroom-Cheese Scones Recipe, that combines the goodness of fresh mushrooms with the tasty satisfaction of cheesy scones.
This recipe makes 12-15 scones. Feel free to use less if you’re only making for yourself, or double-up if you’re baking for a big family.
- 500g portabellini mushrooms, sliced
- Olive oil, for frying
- 450g flour, plus extra for dusting
- 6 tsp baking powder
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 Tbsp mustard powder
- 100g cold butter, grated
- 250g mature cheddar cheese, grated
- 1 bunch chives, finely sliced
- 125ml cold milk
- 125ml cold water
- 1 egg, beaten with a tiny splash of milk
- Preheat oven to 220˚C.
- Line a large baking tray with baking paper and set aside.
- Heat a drizzle of olive oil in a large frying pan. Fry the mushrooms in batches until golden brown and they have released all their moisture. Season.
- Remove mushrooms from heat and spread out in a single layer onto some paper towel. Cover with another layer of paper towel and gently squeeze any excess moisture out.
- Place flour, baking powder, salt, pepper and mustard powder into a large mixing bowl and whisk together until well combined.
- Rub the butter into the dry mixture using your fingertips until it resembles wet sand.
- Add in the cooked mushrooms and toss well so that they are evenly coated with flour.
- Add in most of the cheese, reserving a scant handful to top the scones. Then add in the chives, and stir to combine. Pour in the milk and water and mix until the dough just comes away from the edge of the bowl. Tip on to a very lightly floured surface and bring the dough together into a rectangle, pressing it gently together and never kneading or overmixing it.
- Cut out scones with a fluted cutter. Press excess together gently, avoiding overmixing.
- Place scones on a baking tray and brush with the beaten egg mixture.
- Top with the remaining cheese and bake for about 20 minutes until evenly golden brown and cooked through. Rotate the baking tray halfway through the bake for a more even colour and even rise.
- Allow to cool on a wire rack before breaking open and smearing with a generous amount of butter.
Want more breakfast recipes? Try these:
Mushroom-Cheese Scones Notes
I Love Foodies also creates original recipes. Keen to check some of these out? We’ve recently completed recipe collaborations with Ciao Gusto (Vegan Lasagna), Sous Chef (Vegan Banoffee Pie, Butter Bean Dip, South-East Asian Chicken Stew) and Buy Whole Foods Online (Mince Pies, Amaretto Date Balls, Honey Cinnamon Oat Flour Cake).
Also check out our full Recipes Archive.