Tex Mex scones

Serves:

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
• 1/2 tsp salt
• 2 cups wholemeal self-raising flour
• 2 tsp baking powder
• 1/2 cup parsley, finely chopped
• 1 tsp cumin
• 1 tsp smoky paprika
• 1/2 tsp cayenne pepper (optional if the kids don’t like it spicy)
• 25g margarine or butter at room temperature
• 3/4 cup (60g) 50 percent reduced fat tasty cheese
• 1 cup (250ml) low fat milk
• oil spray

Method

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.

Related scone recipes:

• Cheesey scones
• Easy scones
• Lemonade scones
• Buttermilk scones
• Easy pumpkin scones
• Sultana scones
• Chocolate scones with raspberry cream
• Choc chip scones

Serving Suggestions

Note

• These muffins freeze well and when defrosted are still lovely and fresh.
• The wholemeal flour adds fibre, the veggies add vitamins and minerals and the cheese adds protein in these scones.
• 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.