Cheesy vegetable scones
- 2 cups (300g) wholemeal self-raising flour
- 1 tsp baking powder
- 1/2 cup chopped chives
- 1 large carrot, finely grated
- 1/2 cup finely chopped spinach leaves
- 40g light margarine
- salt and pepper
- 1 cup (55g) finely grated 50% reduced fat tasty cheese
- 1/3 cup + 2 tbsp low fat milk
- olive oil spray
Heat oven to 200°C (180°C fan-forced) and line a baking sheet with baking paper.
To a bowl, add flour, baking powder, margarine, salt and pepper and mix through with your hands to resemble breadcrumbs.
Stir through chives, carrot, spinach and cheese and gradually add milk, mixing together to form a stiff dough – be careful not to overmix.
Place onto the baking sheet and form into a circle.
Score the top into 8 wedges, spray lightly with oil and bake for about 40 minutes until golden and cooked through. Serve warm or cold.
Find more scone recipes:
- If you’re not a fan of wholemeal flour, use either all white or half white and half wholemeal. Using wholemeal flour lifts the fibre content significantly.
- I grate my carrot and cheese on the box grater using one of the smaller blade sides (usually on the side). This makes sure the carrot is fine so you don’t need to cook it before you mix it. It also makes the cheese go a long way – more for less which is great if you’re trying to keep it light.
- Add anything you like to the dough. Good choices include ham, grated zucchini, corn kernels…..
- I wanted a browner finish to my scones and so I put them under the grill for a couple of minutes. I love that rustic look, but you don’t need to as it’s just personal preference.
- Nutritional value per serve: 667.8kj (159cals); 4.5g total fat (1.6g saturated fat); 4.1g fibre
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.