Ingredients
2 cups wholemeal self-raising flour
(300g)
1 tsp baking powder
½ cup chives
chopped
1 large carrot
finely grated
½ cup spinach leaves
finely chopped
40g light margarine
salt and pepper
1 cup 50% reduced fat tasty cheese
(55g), finely grated
1/3 cup + 2 tbsp low fat milk
olive oil spray
Equipment
- 1 oven
- 1 baking sheet
- 1 baking paper
- 1 bowl
- 1 box grater
Instructions
- 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.
Notes
Tip
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.
Tip
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.
Tip
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.
Variation
Add anything you like to the dough. Good choices include ham, grated zucchini, corn kernels…..
