Say goodbye to boring bakes and hello to a savoury masterpiece that’s bursting with rich, earthy flavour in this Mushroom & Cheese Scones recipe.
Light, fluffy, and utterly irresistible, these scones combine tender, sautéed Portabellini mushrooms, sharp mature cheddar cheese, and a hint of fresh chives, all baked to golden perfection. These savoury treats are perfect for a weekend brunch, a sophisticated side dish for soup, or just a deeply satisfying snack.
Ingredients
- 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
Portabellini (Portobello) mushrooms are low-calorie, nutrient-rich fungi packed with B vitamins (niacin, riboflavin), minerals like copper, phosphorus, potassium, and selenium, plus antioxidants, offering benefits for immunity, heart health, energy. They are as a meaty, savoury, low-fat meat alternative and an occasional dietary source of vitamin D.
Method
- 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. 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 half way 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.
Image and Recipe by The South African Mushroom Farmers’ Association
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
