Tex Mex scones

Tex Mex scones



  • 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


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.

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Serving Suggestions


  • 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 FacebookTwitter or Pinterest.

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