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.
Related scone recipes:
- Cheesey scones
- Easy scones
- Lemonade scones
- Buttermilk scones
- Easy pumpkin scones
- Sultana scones
- Chocolate scones with raspberry cream
- Choc chip scones
- 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.