Photo: Abbey Wolf

Caramelized Shallots & Cheddar Cheese Scones

Photo: Abbey Wolf
Recipe Card: Abbey Wolf
Photo: Abbey Wolf


2 1⁄4 cups Whole wheat All-Purpose Flour (Unbleached white works well)
1/2 tsp Kosher salt
1 tbsp baking powder
2 tsp baking soda
1/3 cup oil (or butter)
1 cup grated or chopped cheddar cheese
(use sharp or aged for better results)
2-3 shallots (chopped)
1/3 (32g) cup corn niblets
2 large eggs
1/4 cup yogurt (or vegan yogurt)
1/3 cup unsweetened oat (or soy milk)

*For Vegans, replace the yogurt and eggs
with 1 tbsp of vinegar and 2 tbsp of oil. Use nutritional yeast or your favourite vegan cheese.


Preheat the oven to 375°F

Sauté shallots with a tsp of oil 5 minutes until golden brown.
Lightly grease a 10×16 baking sheet (or use parchment paper).

In a large mixing bowl, mix flour, salt, baking powder and baking soda.

Add the oil gradually and stir into to the flour mixture until you have a crumbly mixture.

Add the cheese, shallots and corn, fold into the mix.
Blend yogurt and milk in a separate bowl. Whisk in the eggs. 

Add to flour, stir into the mix until everything is evenly moistened.
Kneed the dough slightly then form into a ball. 

Photo: Abbey Wolf

Dust a clean surface and your hands with some flour.
Pat the dough into a 10″ x 2″ rectangle.

Cut the rectangle into 4 squares; then cut each square in half diagonally.
Place the scones onto the baking sheet, leaving at least 1” between them.

Bake 20-25 min. or until slightly browned at the top. 

*Makes 8 scones, but you can make 10 by cutting 5 squares instead of 4.

*Nutritional values may vary depending on the brand and type of ingredient used. These values are based on all ingredients not in brackets.