Panda Flour® Cheese Scones
Rated 4.0 stars by 1 users
Makes 4 scones - each scone contains:
254 Calories / 20.4g Fat / 2.2g Carbohydrates / 8.9g Protein / 13.2g Fibre
Nutritional information for the whole recipe, if you'd like to divide by a different quantity:
1015 Calories / 81.6g Fat / 8.7g Carbohydrates / 35.5g Protein / 53.0g Fibre
As with all UK labels, the carbohydrate value is already net carbs - do not subtract the fibre.
94ml Warm Water (40°C)
2 Medium Eggs
75g Panda Flour
50g Olive Oil
50g Cheddar Cheese
10g Parmesan Cheese
6g Fast-Acting Dried Yeast (usually one packet, which is 6-7g)
½ tsp Baking Powder
½ tsp Salt
Preheat the oven to 170°C.
Weigh all dry ingredients (including grated cheese and grated parmesan) in a bowl - stir to combine well
In a separate bowl combine the eggs, oil and warm water (40°C).
The mix can be combined using a stand mixer with paddle, food processor with dough blade, or by hand.
Add the dry ingredients to the wet and fully mix. 1 minute in mixer / processor or 3 - 4 minutes by hand until it forms a thick smooth dough.
Place the dough on a work surface and either use a chopping board to press the dough to around 5cm deep and use a cutter to create your scones. Alternatively, divide the dough into equal portions and press each into the dough cutter.
The best method for a perfect panda scone is to steam the dough for 5 minutes. This can be done using a tiered steamer or ninja foodi. Preheat the steamer and place the dough parchment paper in the top tier / high rack.
Steam for 5 minutes on medium heat. Once steamed, the dough will be firm and easy to handle.
Move the scones from the steamer to a lined baking tray and bake for 8 -10 minutes at 170°C. To get a perfect golden colour, apply an egg wash before baking.
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