I love making scones and especially eating them, so I present you with these amazing Wanaka Cheese Scones
Looking for an eggless scone recipe? I hit the jackpot when I found this amazing Wanaka Cheese Scones recipe in Annabel Langbein’s Essential cookbook. As I very often do, I adapted and turned it into drop scones, hence the rustic look.
3 cups self-raising flour.
2½ cups grated cheddar cheese.
1 cup finely chopped spinach leaves.
3 tsp baking powder.
1 tsp salt.
2 cups buttermilk.
In a bowl, mix the self-raising flour, baking powder, and salt.
Add the grated cheddar cheese and finely chopped spinach.
You need to give it a good mix so that everything is well combined.
Add the buttermilk and mix until the buttermilk has coated everything and the mixture comes together.
Use a mechanical ice cream scoop, and then scoop a spoonful of the batter onto a greased baking tray.
I brushed the top of my rustic scones with melted butter, but this is optional.
Pop the baking tray with your lovely scones into a preheated oven and bake at 180 degrees C for 15 – 20 minutes or until the scones are golden brown.
This is the easiest scone recipe you’ll ever use, so do try the Amazing Wanaka Cheese Scones!
In need of a different scone recipe? No worries, I’ve got you covered. We have plenty more Scone recipes for you to try out, so you have many options and can bake up a storm.
Amazing Wanaka Cheese Scones, prepared, tried and tested Bobby Swanson