Ingredients
1 tsp olive oil
1 small onion
(80g), finely chopped
1 carrot
(100g), finely chopped
1/2 red capsicum
(100g), finely chopped
1 clove garlic
crushed
½ tsp salt
2 cups wholemeal self-raising flour
2 tsp baking powder
½ cup parsley
finely chopped
1 tsp cumin
1 tsp smoky paprika
½ tsp cayenne pepper
optional if the kids don’t like it spicy
25g margarine or butter
at room temperature
¾ cup 50 percent reduced fat tasty cheese
(60g)
1 cup low fat milk
(250ml)
oil spray
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 baking sheet
- 1 baking paper
- 1 non-stick frying pan
- 1 mixing bowl
Instructions
- Heat oven to 200°C (180°C fan-forced) and line a baking sheet with baking paper.
- Heat oil in a non-stick frying pan and add onion, carrot, capsicum and garlic with a pinch of salt.
- Cook on low for 10 minutes until vegetables are soft. Remove from heat and allow to cool a little.
- Mix flour, baking powder, parsley, cumin, paprika and cayenne pepper together in a bowl.
- Add margarine/butter and mix through with your hands to resemble breadcrumbs.
- Stir through cooked vegetables and cheese and gradually add milk, mixing quickly together to form a stiff dough – be careful not to overmix.
- Place onto a floured surface and form into a circle. Cut into 8 wedges and place onto baking sheet.
- Spray lightly with oil and bake for 20-25 minutes. Serve warm or cold.
Notes
Tip
Serve warm or cold.
Tip
The wholemeal flour adds fibre, the veggies add vitamins and minerals and the cheese adds protein in these scones.
Variation
Omit the cayenne pepper if you or your kids don't like it spicy.
Storage
These scones freeze well. When defrosted, they are still lovely and fresh.
