Multi Whole Grain Cheese Scones

There’s no wine in these scones, but they sure do go well with a glass of homemade wine!

1 1/2 cups whole wheat flour
1/2 cup freshly ground corn meal*
1/2 cup rolled oats or barley*
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup (1/2 stick) butter
1 1/2 cups shredded Jarlsberg, Swiss or extra sharp cheddar cheese
1/3 – 1/2 cup buttermilk, plain yoghurt or sour cream
2 large eggs
* Variation: Use 1 cup of any multi grain flour mix.

  • Combine the 1st 6 ingredients in a food processor and blend together, grinding the oats or barley.

  • Add the butter in 6-6 chunks. Process until the mixture resembles the size of mung (small) peas.

  • Add the shredded cheese and process for about 3-5 seconds to distribute the cheese evenly throughout the mixture.

  • Add the eggs and 1/3 cup of buttermilk, yoghurt or sour cream and process dough until liquid ingredients are just incorporated. If too dry, add additional liquid a tablespoon at a time until dough adheres together and is moist but not wet. DO not over mix.

  • Turn the dough out onto a floured surface and knead 4-5 times until the dough comes together into a smooth cohesive ball. Flatten the ball with your hands or roll the dough with a rolling pin until about 8 inches across and approximately 1/2-1″ thick. Cut circle into 8 equal wedges.

  • Place scone wedges on a lightly greased cookie sheet.

  • Preheat oven to 425° 10 minutes before baking.

  • Bake 22-25 minutes.

  • Serve warm with butter or without butter.


Add 3/4 cup  chopped pecans, walnuts,  or hazelnuts for crunch and extra protein.

Add a coarsely chopped apple or firm pear

Add nuts and fruit

Add cheddar cheese and apple  with walnuts.

Use your imagination!

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