Easy Olive Oil Cheese Scones

Making these cheese scones with extra virgin olive oil makes them slightly healthier!

I used a small diamond-shaped cutter for bite-sized scones

Makes 12 regular or 24 mini scones

300g (2 cups) plain flour

15ml (1 tbsp) baking powder

½ tsp salt

Large pinch of chilli powder

100g (1 cup) strong Cheddar cheese, grated

15ml (1 tbsp) extra virgin olive oil

125ml milk (may need a little more)

1 medium egg

1.  Sift flour, baking powder, salt and chilli powder into a large bowl. Add the grated cheese and stir in.

2.  Beat the egg and milk together in a separate bowl and add the oil.

Pour into the flour mixture and, using a metal spoon or fork, mix until the dough clumps together. If too dry, add a teaspoon extra of milk at a time until the mix comes together.

3.  Press the dough out on a clean floured surface, using the palm of your hand, until it is about 5mm (¼") thick. Fold it over on top of itself, flatten again, using the palm of your hand (a rolling pin is too heavy and will prevent the scones from rising).

4.  Cut out scones using a cutter (you decide shape & size). Place them on a baking tray lined with baking parchment, sprinkle with a little finely grated Parmesan cheese and paprika or black pepper if desired.

5.  Bake in the oven at 180°C (350°F) for 15-20 minutes, until golden.

Serve warm with butter.